| %BFYELD | Break flour yield (percentage flour from break rolls by weight of total products, short flow method) |
| %BRAN | Bran recovered (percentage bran from break rolls by weight of the total products, short flow method) |
| %MIDDS | Unground middling stock (percentage middlings from break rolls by weight of the total products, short flow method) |
| %PFYELD | Potential flour yield equal to break flour and unground middling stock (percentage by weight of the total products, short flow method) |
| A0ANC | Alkaline Noodle Color (ANC), a* Red-Green, Minolta Chroma meter reading, immediately after sheeting (0hr) |
| A0UNC | Udon Noodle Color (UNC), a* Red-Green, Minolta Chroma meter reading, immediately after sheeting (0hr) |
| A24ANC | Alkaline Noodle Color (ANC), a* Red-Green, Minolta Chroma meter reading, 24 hours after sheeting (24hr) |
| A24UNC | Udon Noodle Color (UNC), a* Red-Green, Minolta Chroma meter reading, 24 hours after sheeting (24hr) |
| AWRC | Alkaline water retention capacity. See METHODS |
| B0ANC | Alkaline Noodle Color (ANC), b* Yellow-Blue, Minolta Chroma meter reading, immediately after sheeting (0hr) |
| B0UNC | Udon Noodle Color (UNC), b* Yellow-Blue, Minolta Chroma meter reading, immediately after sheeting (0hr) |
| B24ANC | Alkaline Noodle Color (ANC), b* Yellow-Blue, Minolta Chroma meter reading, 24 hours after sheeting (24hr) |
| B24UNC | Udon Noodle Color (UNC), b* Yellow-Blue, Minolta Chroma meter reading, 24 hours after sheeting (24hr) |
| BABS | Bake water absorption (percentage by weight, corrected to 14% moisture basis) |
| BCRGR | Bread crumb grain rating code. See TABLE 1 - Interpretation of Data |
| BFYELD | Break flour yield (percentage flour from break rolls by weight of total products) |
| BREEDER# | Plot or bag number within a nursery, or other identifier |
| CAVOL | Japanese sponge cake volume (cc) |
| CLASS | Market class or subclass abbreviation which includes grain hardness, color, and season planted |
| CNCOL | Cooked noodle color score, Udon |
| CODI | Cookie diameter (cm) |
| DSI | Cibacron blue dye test for alpha-amylase |
| FABS | Farinograph water absorption (percentage by weight, corrected to 14% moisture basis) |
| FASH | Flour ash (percentage by weight, corrected to 14% moisture basis) |
| FMIST | Flour moisture (percentage by weight). See METHODS |
| FN | Falling number test for sprout damage |
| FPEAK | Farinograph mixing peak time (minutes) |
| FPROT | Flour protein (percentage by weight, corrected to 14% moisture basis) |
| FSTAB | Frinograph stability time (minutes) |
| FSV | Flour Swelling Volume (mL/g). See METHODS |
| FYELD | Flour yield (percentage flour by weight of total products) |
| L0ANC | Alkaline Noodle Color (ANC), L* Brightness, Minolta Chroma meter reading, immediately after sheeting (0hr) |
| L0UNC | Udon Noodle Color (UNC), L* Brightness, Minolta Chroma meter reading, immediately after sheeting (0hr) |
| L24ANC | Alkaline Noodle Color (ANC), L* Brightness, Minolta Chroma meter reading, 24 hours after sheeting (24hr) |
| L24UNC | Udon Noodle Color (UNC), L* Brightness, Minolta Chroma meter reading, 24 hours after sheeting (24hr) |
| LECOFPROT | Flour protein content. See METHODS |
| LECOWPROT | Wheat protein content. See METHODS |
| LOCATION | Location sample was grown |
| LVOL | Bread loaf volume (cc) |
| MABS | Mixograph absorption (percentage by weight, corrected to 14% moisture basis) |
| MSCOR | Milling score. See METHODS |
| MTI | Farinograph mixing tolerance index. See METHODS |
| MTIME | Optimum mixing time for bread dough (minutes) |
| MTYPE | Mixograph type. See METHODS - Interpretation of Data |
| NIRFMIST | Flour moisture. See METHODS |
| NIRFPROT | Flour Protein. See METHODS |
| NIRWPROT | Wheat Protein. See METHODS |
| NOSCOR | Noodle score, Udon (scale 1-100). See METHODS |
| NURSERY | Nursery number (located in the upper left corner of the reports) |
| NYELD | Noodle yield, Udon (weighted score assigned to WTIN) |
| OVENFMIST | Flour moisture. See METHODS |
| OVENWMIST | Wheat moisture. See METHODS |
| PKCOLOR | Alkaline flour color rating. See METHODS |
| PROQ | Protein quality. See Interpretation of Data |
| RNCOL | Raw noodle color score, Udon. See METHODS |
| RVA | Rapid Visco-Analyzer (peak starch paste viscosity, centipoise X 12) |
| SAMPLE# | Sample number |
| SCSCOR | Sponge cake score (scale 1-100). See METHODS |
| SKCLASS | Single kernel class identification |
| SKHRD | Single kernel hardness |
| SKSIZE | Single kernel size |
| SKWMIST | Single kernel moisture |
| SKWT | Single kernel weight |
| TEXTNO | Cooked noodle texture score, Udon. See METHODS |
| TGS | Cookie top grain score (scale 0-10). See METHODS |
| TWT | Test weight (lbs/bu, after cleaning) |
| UWHRD | Udy cyclone mill wheat grain hardness (NIR value, dimensionless) |
| VARIETY | Variety name, state number or unique identifying number |
| VISC | Predicted McMichael viscosity (observed modified Brookfield viscosity x 7.5) |
| WMIST | Wheat moisture (percentage by weight) |
| WPROT | Wheat protein (percentage by weight, corrected to 12% moisture basis) |
| WTIN | Noodle weight increase, Udon (percentage water uptake after cooking) |
| YEAR | Year sample harvested |