Oszi búzák alveográfos és más sütoipari minoségi tulajdonságai közötti összefüggések elemzése fokomponensanalízissel

Translated title of the contribution: Use of principal component analysis in correlation studies between alveograph values and other breadmaking quality traits in winter wheats

Gyula Vida, L. Láng, Z. Bedő

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

Studies were made in 1994 and 1995 on the alveograph breadmaking quality traits of 19 advanced lines and winter wheat varieties currently or previously cultivated in Hungary. Correlation analysis was used to compare alveograph characters with thirteen other breadmaking quality traits. A close significant positive correlation could be demonstrated between the "W" and "G" values obtained with the alveograph and the farinograph index, gluten index, area under the mixograph curve and the SDS sedimentation volume. The two alveograph parameters exhibited a moderately strong, significant correlation with protein content, wet and dry gluten content, and the mixograph peak time. The alveograph "P/L" value was only significantly correlated with the SDS sedimentation volume. The observed variables were grouped according to principal component analysis. When plotting the principal component loadings with the 1st and 2nd principal component variables as the coordinates, the group of traits characteristic of the rheological properties of the dough were found near the +1 and -1 points of the 1st principal component variable, while those related to protein quantity were grouped round the +1 point of the 2nd principal component variable. The SDS sedimentation volume values were located in an intermediate position. The alveograph "P/L" value was placed near the origin, suggesting that there is no correlation with the 1st and 2nd principal component variables. In summary it can be stated that alveograph quality analysis, especially the determination of the "P/L" value, may provide useful additional information on the breadmaking quality of winter wheat varieties and breeding lines.

Original languageHungarian
Pages (from-to)435-443
Number of pages9
JournalNovenytermeles
Volume45
Issue number5-6
Publication statusPublished - Oct 1996

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breadmaking quality
winter wheat
principal component analysis
gluten
breeding lines
rheological properties
Hungary
dough
protein content
proteins

ASJC Scopus subject areas

  • Agronomy and Crop Science

Cite this

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title = "Oszi b{\'u}z{\'a}k alveogr{\'a}fos {\'e}s m{\'a}s s{\"u}toipari minos{\'e}gi tulajdons{\'a}gai k{\"o}z{\"o}tti {\"o}sszef{\"u}gg{\'e}sek elemz{\'e}se fokomponensanal{\'i}zissel",
abstract = "Studies were made in 1994 and 1995 on the alveograph breadmaking quality traits of 19 advanced lines and winter wheat varieties currently or previously cultivated in Hungary. Correlation analysis was used to compare alveograph characters with thirteen other breadmaking quality traits. A close significant positive correlation could be demonstrated between the {"}W{"} and {"}G{"} values obtained with the alveograph and the farinograph index, gluten index, area under the mixograph curve and the SDS sedimentation volume. The two alveograph parameters exhibited a moderately strong, significant correlation with protein content, wet and dry gluten content, and the mixograph peak time. The alveograph {"}P/L{"} value was only significantly correlated with the SDS sedimentation volume. The observed variables were grouped according to principal component analysis. When plotting the principal component loadings with the 1st and 2nd principal component variables as the coordinates, the group of traits characteristic of the rheological properties of the dough were found near the +1 and -1 points of the 1st principal component variable, while those related to protein quantity were grouped round the +1 point of the 2nd principal component variable. The SDS sedimentation volume values were located in an intermediate position. The alveograph {"}P/L{"} value was placed near the origin, suggesting that there is no correlation with the 1st and 2nd principal component variables. In summary it can be stated that alveograph quality analysis, especially the determination of the {"}P/L{"} value, may provide useful additional information on the breadmaking quality of winter wheat varieties and breeding lines.",
author = "Gyula Vida and L. L{\'a}ng and Z. Bedő",
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T1 - Oszi búzák alveográfos és más sütoipari minoségi tulajdonságai közötti összefüggések elemzése fokomponensanalízissel

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AU - Láng, L.

AU - Bedő, Z.

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N2 - Studies were made in 1994 and 1995 on the alveograph breadmaking quality traits of 19 advanced lines and winter wheat varieties currently or previously cultivated in Hungary. Correlation analysis was used to compare alveograph characters with thirteen other breadmaking quality traits. A close significant positive correlation could be demonstrated between the "W" and "G" values obtained with the alveograph and the farinograph index, gluten index, area under the mixograph curve and the SDS sedimentation volume. The two alveograph parameters exhibited a moderately strong, significant correlation with protein content, wet and dry gluten content, and the mixograph peak time. The alveograph "P/L" value was only significantly correlated with the SDS sedimentation volume. The observed variables were grouped according to principal component analysis. When plotting the principal component loadings with the 1st and 2nd principal component variables as the coordinates, the group of traits characteristic of the rheological properties of the dough were found near the +1 and -1 points of the 1st principal component variable, while those related to protein quantity were grouped round the +1 point of the 2nd principal component variable. The SDS sedimentation volume values were located in an intermediate position. The alveograph "P/L" value was placed near the origin, suggesting that there is no correlation with the 1st and 2nd principal component variables. In summary it can be stated that alveograph quality analysis, especially the determination of the "P/L" value, may provide useful additional information on the breadmaking quality of winter wheat varieties and breeding lines.

AB - Studies were made in 1994 and 1995 on the alveograph breadmaking quality traits of 19 advanced lines and winter wheat varieties currently or previously cultivated in Hungary. Correlation analysis was used to compare alveograph characters with thirteen other breadmaking quality traits. A close significant positive correlation could be demonstrated between the "W" and "G" values obtained with the alveograph and the farinograph index, gluten index, area under the mixograph curve and the SDS sedimentation volume. The two alveograph parameters exhibited a moderately strong, significant correlation with protein content, wet and dry gluten content, and the mixograph peak time. The alveograph "P/L" value was only significantly correlated with the SDS sedimentation volume. The observed variables were grouped according to principal component analysis. When plotting the principal component loadings with the 1st and 2nd principal component variables as the coordinates, the group of traits characteristic of the rheological properties of the dough were found near the +1 and -1 points of the 1st principal component variable, while those related to protein quantity were grouped round the +1 point of the 2nd principal component variable. The SDS sedimentation volume values were located in an intermediate position. The alveograph "P/L" value was placed near the origin, suggesting that there is no correlation with the 1st and 2nd principal component variables. In summary it can be stated that alveograph quality analysis, especially the determination of the "P/L" value, may provide useful additional information on the breadmaking quality of winter wheat varieties and breeding lines.

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