Cultivar

Flour protein (g·kg⁻¹)

Flour

Extraction (%)

Wet gluten (%)

Baking

absorption (%)

Loaf volume (cc)

Glenn

143 a

70.6 b

38.9 b

71.1 b

1013 a

Barlow

142 a

71.0 b

40.5 a

73.3 a

950 b

RB07

144 a

69.5 c

40.5 a

72.8 a

963 b

Faller

133 b

71.8 a

37.1 c

71.6 b

925 c