The mean protein content for CPSR wheat for 2000 and the previous two years is shown in Table 1 . Table 9 summarizes quality data for the No. 1 CPSR new crop composite. Data from 1999 are included for comparison.
Test weight is lower while kernel weight is similar compared to last year.
A high degree of soundness is evident from the high wheat falling number and flour amylograph peak viscosity values, as well as the low wheat and flour alpha-amylase activities. Kernel texture is slightly softer than last year as shown by higher wheat PSI, while flour starch damage is similar to the 1999 value. Milling yield is higher than last year while flour is slightly inferior. Physical dough tests indicate slightly stronger dough strength properties compared to 1999.