WHEAT QUALITY EVALUATION. 2. RELATIONSHIPS AMONG PREDICTION TESTS

Abstract

A study of the relationships among 29 different wheat (Triticum aestivum L.) kernel and flour measurements indicated that only 3 (kernel hardness, protein quantity and rate of dough development) were necessary to provide the basic information required for estimation of the bread and (or) pastry quality potential of a cultivar. Further, information on wheat quality contained in the remainder of the measurements could be interpreted as functions of these three basic factors.