Test weight and kernel weight are slightly lower than last year while protein content is lower.
Wheat falling number and flour amylograph peak viscosity values are similar to last year.
Milling quality is inferior compared to 1999. Farinograph, extensograph and alveograph results indicate weaker dough properties compared to last year. Electrophoretic analysis of the No. 1 grade composite shows that the variety Fundulea continues to predominate.