An assessment of the protein quality for bread baking.
The loaf volume of experimental lines is compared to a historical regression that predicts loaf volume based on
protein content. If loaf volume of the experimental line is 25 cc of the historical, then PROQ = 0. If loaf volume
of the experimental differs from the predicted loaf volume by more than 25 cc, then a "+1" or "-1" is generated.
This new parameter replaces the previous X-Y scatter plot of protein vs. loaf volume with the historical and nursery
regression lines. Currently the regression is of the form y=ax+b, where loaf volume (y) = flour protein (x) times 65
(a, slope) plus 140 (b, intercept), or LVOL = FPROT(65) + 140.
