Table 1 A total of 38 traits were measured across 231 MEL lines assessed in field trials over two years using American Association of Cereal Chemists (AACC) approved methods.

Grain protein content (%)

GPC

39–25.01

Specific weight (kg hl⁻¹)

SPW

55–10.01

Grain hardness (SKCS hardness)

SKCS

55–31.01

Extraction rate (%)

ER

–

Flour whiteness (Tristimulus L*)

L*

14–22.01

Flour yellowness (Tristimulus b*)

b*

14–22.01

Overall flour colour (Tristimulus L*-b*)

L*-b*

14–22.01

Hagberg Falling Number (s)

HFN

56–81.03

MARVIN grain area (mm²)

GA

–

MARVIN grain length (mm)

GL

–

MARVIN grain width (mm)

GW

–

MARVIN thousand grain weight (g)

TGW

–

DoughLab Bandwidth at Peak

BWAP

54–70.01

DoughLab Development time (s)

DT

54–70.01

DoughLab mixing tolerance index (mNm)

MTI

54–70.01

DoughLab Peak Energy

PE

54–70.01

DoughLab Softening

SO

54–70.01

DoughLab Stability

ST

54–70.01

DoughLab Water absorption (%)

WA

54–70.01

SDS Sedimentation (ml)

SDS

54–61.01

Calcium in white flour (mg kg⁻¹)

Ca White

Calcium in whole meal flour (mg kg⁻¹)

Ca Whole

Iron in white flour (mg kg⁻¹)

Fe White

Iron in whole meal flour (mg kg⁻¹)

Fe Whole

Potassium in white flour (mg kg⁻¹)

K White

Potassium in whole meal flour (mg kg⁻¹)

K Whole

Magnesium in white flour (mg kg⁻¹)

Mg White

Magnesium in whole meal flour (mg kg⁻¹)

Mg Whole

Manganese in white flour (mg kg⁻¹)

Mn White

Manganese in whole meal flour (mg kg⁻¹)

Mn Whole

Phosphorus in white flour (mg kg⁻¹)

P White

Phosphorus in whole meal flour (mg kg⁻¹)

P Whole

Sulphur in white flour (mg kg⁻¹)

S White

Sulphur in whole meal flour (mg kg⁻¹)

S Whole

Selenium in white flour (mg kg⁻¹)

Se White

Selenium in whole meal flour (mg kg⁻¹)

Se Whole

Zinc in white flour (mg kg⁻¹)

Zn White

Zinc in whole meal flour (mg kg⁻¹)

Zn Whole