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NGB_EVA_2019_Svalöv_exp2
Evaluation location: Skåne län, Sweden
Einkorn and emmerwheat project 2018-2021. The harvested material from 2019 was analyzed initially and then after storage analyzed, milled and baked (this method denotes the second part of the study)
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Trait(s) evaluated
BREAD_CRUST
4 Accessions
BREAD_ELAST
4 Accessions
BREAD_HEIGHT/WIDTH_FB
4 Accessions
BREAD_HEIGHT_FB
4 Accessions
BREAD_MASS
4 Accessions
BREAD_POROS (Dalman)
4 Accessions
BREAD_SHAPE (Molin)
4 Accessions
BREAD_VOL_70
4 Accessions
BREAD_VOL_80
4 Accessions
BREAD_VOL_FB
4 Accessions
BREAD_WIDTH_FB
4 Accessions
DOUGH_YIELD
4 Accessions
FALL_NUMBER_BAKING
4 Accessions
FLOUR_ASH_PCT
4 Accessions
FLOUR_MIX_DRY_GLUTEN
4 Accessions
FLOUR_MIX_FALL_NUMBER
4 Accessions
FLOUR_MIX_GLUTEN_INDEX
4 Accessions
FLOUR_MIX_GLUTOGRAM
4 Accessions
FLOUR_MIX_MOIST
4 Accessions
FLOUR_MIX_WET_GLUTEN
4 Accessions
FLOUR_PROTEIN
4 Accessions