2009-05-192009-05-191977https://hdl.handle.net/10365/4429Sixteen samples comprised of three triticale selections were obtained from six locations in three states. Milling, rheological, and baking data were collected on the samples to determine the influence of environment on the quality factors measured. Flour ash was related to grain ash and environment. Bake absorption, dough characteristics, and loaf volume were related to the protein content of the flour which was influenced by the environment.North Dakota State UniversityCrop qualityTriticaleArticle