| CHEMICAL | Starch content (%) | Starch content | 58.8 | NGB_EVA_Triticum_2019_Svalöv_SWE-1 | | |
| CHEMICAL | Flour crude protein dry mass (%) | Flour crude protein dry mass (%) | 15.1 | NGB_EVA_Triticum_2019_Svalöv_SWE-2 | | |
| MORPHOLOGY | Straw strength | Straw strength | 8 - 1 (very weak) - 9 (very strong) | NGB_EVA_Triticum_2019_Svalöv_SWE-1 | | |
| MORPHOLOGY | Lodging | Lodging | 2 - 1 (completely standing) - 9 (completely lodged) | NGB_EVA_Triticum_2018_Svalöv_SWE | | |
| MORPHOLOGY | Lodging | Lodging | 3 - 1 (completely standing) - 9 (completely lodged) | NGB_EVA_Triticum_2018_Svalöv_SWE | | |
| MORPHOLOGY | Plant: height (cm) | Plant: height (cm) | 120 | NGB_EVA_Triticum_2019_Svalöv_SWE-1 | | |
| MORPHOLOGY | Plant: height (cm) | Plant: height (cm) | 90 | NGB_EVA_Triticum_2018_Svalöv_SWE | | |
| MORPHOLOGY | Thousand Grain Weight (g) | Seed: weight per 1000 seeds in grams. | 33.9 | NGB_EVA_Triticum_2019_Svalöv_SWE-1 | | |
| MORPHOLOGY | Thousand Grain Weight (g) | Seed: weight per 1000 seeds in grams. | 36.6 | NGB_EVA_Triticum_2018_Svalöv_SWE | | |
| PHENOLOGY | Ear: emergence | Ear: emergence | 5 - 1 (very early) - 9 (very late) | NGB_EVA_Triticum_2019_Svalöv_SWE-1 | | |
| PHENOLOGY | Ear: emergence | Ear: emergence | 7 - 1 (very early) - 9 (very late) | NGB_EVA_Triticum_2018_Svalöv_SWE | | |
| PHENOLOGY | Seed shattering | Seed shattering | 1 - 1 (no shattering) - 5 (complete shattering) | NGB_EVA_Triticum_2018_Svalöv_SWE | | |
| PHENOLOGY | Seed shattering | Seed shattering | 2 - 1 (no shattering) - 5 (complete shattering) | NGB_EVA_Triticum_2018_Svalöv_SWE | | |
| PHENOLOGY | Field emergence (%) | Field emergence (%) | 94 | NGB_EVA_Triticum_2019_Svalöv_SWE-1 | | |
| PRODUCTION | Yield (kg/ha) | Harvest yield of 15 m2 plots ajusted to kg/ha | 3400 | NGB_EVA_Triticum_2019_Svalöv_SWE-1 | | |
| QUALITY | Test weight (g/l) | Test weight (g/l) | 763 | NGB_EVA_Triticum_2018_Svalöv_SWE | | |
| QUALITY | Test weight (g/l) | Test weight (g/l) | 766 | NGB_EVA_Triticum_2019_Svalöv_SWE-1 | | |
| QUALITY | Wet gluten (%) | Wet gluten (%) | 47.1 | NGB_EVA_Triticum_2019_Svalöv_SWE-1 | | |
| QUALITY | Wet gluten (%) | Wet gluten (%) | 65 | NGB_EVA_Triticum_2018_Svalöv_SWE | | |
| QUALITY | Falling number (s) | Falling number (s) | 152 | NGB_EVA_Triticum_2018_Svalöv_SWE | | |
| QUALITY | Falling number (s) | Falling number (s) | 155.5 | NGB_EVA_Triticum_2019_Svalöv_SWE-1 | | |
| QUALITY | Milling test (%) | Milling test (%) | 10.8 | NGB_EVA_Triticum_2018_Svalöv_SWE | | |
| QUALITY | Zeleny's sedimentation test (l) | Zeleny's sedimentation test (l) | 12 | NGB_EVA_Triticum_2019_Svalöv_SWE-1 | | |
| QUALITY | Zeleny's sedimentation test (l) | Zeleny's sedimentation test (l) | 18 | NGB_EVA_Triticum_2018_Svalöv_SWE | | |
| QUALITY | Grain moisture (%) | Grain moisture (%) | 13.3 | NGB_EVA_Triticum_2019_Svalöv_SWE-1 | | |
| QUALITY | Grain moisture (%) | Grain moisture (%) | 9.2 | NGB_EVA_Triticum_2018_Svalöv_SWE | | |
| QUALITY | Grain protein (Dumas) (%) | Grain protein (Dumas) (%) | 18.3 | NGB_EVA_Triticum_2018_Svalöv_SWE | | |
| QUALITY | Grain protein (Dumas) (%) | Grain protein (Dumas) (%) | 18.75 | NGB_EVA_Triticum_2019_Svalöv_SWE-1 | | |
| QUALITY | Flour ash content ((% DM (N*5.7)) | Flour ash content ((% DM (N*5.7)) | 0.63 | NGB_EVA_Triticum_2019_Svalöv_SWE-2 | | |
| QUALITY | Flour ash content ((% DM (N*5.7)) | Flour ash content ((% DM (N*5.7)) | 1.09 | NGB_EVA_Triticum_2018_Svalöv_SWE | | |
| QUALITY | Hardness (%) | Hardness (%) | 6.3 | NGB_EVA_Triticum_2018_Svalöv_SWE | | |
| QUALITY | Dough yield (g/100 g flour) | Baking SW protocoll | 160 | NGB_EVA_Triticum_2019_Svalöv_SWE-2 | | |
| QUALITY | Bread mass (g/100 g flour) | Baking SW protocol | 126 | NGB_EVA_Triticum_2019_Svalöv_SWE-2 | | |
| QUALITY | Bread volume after 70 min (ml/100g flour) | Baking SW protocol | 787 | NGB_EVA_Triticum_2019_Svalöv_SWE-2 | | |
| QUALITY | Bread volume after 80 min (ml/100g flour) | Baking SW protocol | 819 | NGB_EVA_Triticum_2019_Svalöv_SWE-2 | | |
| QUALITY | Bread volume (no form, free bun)(ml/100g flour) | Baking SW protocol | 741 | NGB_EVA_Triticum_2019_Svalöv_SWE-2 | | |
| QUALITY | Bread_height (no form, free bun) (mm) | Baking SW protocol | 53 | NGB_EVA_Triticum_2019_Svalöv_SWE-2 | | |
| QUALITY | Bread_width (no form, free bun) (mm) | Baking SW protocol | 129 | NGB_EVA_Triticum_2019_Svalöv_SWE-2 | | |
| QUALITY | Bread_height/width (no form, free bun) | Baking SW protocol | 0.41 | NGB_EVA_Triticum_2019_Svalöv_SWE-2 | | |
| QUALITY | Flour mix falling number (s) | Flour mix falling number (s) | 247 | NGB_EVA_Triticum_2019_Svalöv_SWE-2 | | |
| QUALITY | Bread shape (Molin scale) | Baking SW protocol | 5,0 - 1 (depressed bread shape, no heaving) - 6 (fully formed and risen bread) | NGB_EVA_Triticum_2019_Svalöv_SWE-2 | | |
| QUALITY | Bread porosity (Dallman scale) | Baking SW protocol | 6 - 1 (very large and many pores) - 8 (very small and few pores) | NGB_EVA_Triticum_2019_Svalöv_SWE-2 | | |
| QUALITY | Bread elasticity | Baking SW protocol | 3 - 1 (do not return to original shape)- 5 (return to original shape) | NGB_EVA_Triticum_2019_Svalöv_SWE-2 | | |
| QUALITY | Bread quality of crust | Baking SW protocol | 3,5 - 1 (cracked crust) - 4 (perfect crust) | NGB_EVA_Triticum_2019_Svalöv_SWE-2 | | |
| QUALITY | Flour mix moisture (%) | Flour mix moisture (%) | 11.4 | NGB_EVA_Triticum_2019_Svalöv_SWE-2 | | |
| QUALITY | Falling_number_pre-baking (s) | Falling_number_pre-baking (s) | 219 | NGB_EVA_Triticum_2019_Svalöv_SWE-2 | | |
| QUALITY | Flour mix wet gluten | Flour mix wet gluten | 42.2 | NGB_EVA_Triticum_2019_Svalöv_SWE-2 | | |
| QUALITY | Flour mix dry gluten | Flour mix dry gluten | 15.4 | NGB_EVA_Triticum_2019_Svalöv_SWE-2 | | |
| QUALITY | Flour mix glutogram | Flour mix glutogram | 4 | NGB_EVA_Triticum_2019_Svalöv_SWE-2 | | |
| QUALITY | Flour mix gluten index | Flour mix gluten index | 55.3 | NGB_EVA_Triticum_2019_Svalöv_SWE-2 | | |
| QUALITY | Gluten NIR modell | Gluten NIR modell | 39.2 | NGB_EVA_Triticum_2019_Svalöv_SWE-1 | | |