Statistical evaluation of different wheat and flour quality tests for predicting end-use performance

Five statistical procedures including: simple correlation, multiple linear regression, cluster analysis, factor analysis and principal components analysis were used to study the influence of wheat/flour quality tests on end-use performance. Different statistical procedures identify different quality test to be in good correlation with bread yield and specific bread volume confirming the complexity of wheat quality determination. Factor analysis and principal components analysis identified three group of parameters named: protein quantity and quality, extensigraph readings and alpha-amylase activity which explain 73.6% (factor analysis) and 82.54% (PCA) of the total variability in the dependent structure