Wheat is milled on an Allis-Chalmers laboratory mill using the GRL sifter flow as described by Black et al. Flour yield is expressed as a percentage of cleaned wheat on a constant moisture basis. The procedure for pilot milling is described by Fajardo et al. See the note discussing the Canadian Grain Commission's change from Kjeldahl to CNA methods in August 1996. Near-infrared transmission spectrosocopy is used for the protein survey samples.
PSI is a measure of the hardness of a wheat kernel.
AACC Method No. Dough is mixed to peak consistency at the second mixing stage. They are used for milling as described by Dexter et al. Spaghetti is processed from semolina on a Demaco laboratory-scale continuous extrusion press as described by Matsuo et al. Whole strands of spaghetti are mounted on white cardboard for colour measurements.