For each year of the study, a composite sample of each genotype
was prepared for alveograph, farinograph, and baking tests by
combining equal portions of grain from each of the nine replications
(three replications from each environment). To provide sufficient
sample for multiple quality tests, three millings were performed on
600 g samples. Semolina/flour from replicate millings of each
composite sample was combined (blended) prior to quality testing.
Semolina protein content (flour protein concentration for bread
wheat samples) was estimated as 5.7total nitrogen as determined
on a LECO Model FP-528 combustion nitrogen analysis analyzer
(LECO Instruments Corp., St Joseph, MI, USA).