Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features

Table 3

Correlation analysis between mixolab, farinograph and amylograph test parameters.

Parameter	C1	C2	C3	C4	C5	C12	C32	C34	C54
DDE	ns	ns	ns	ns	ns	ns	ns	ns	ns
DST	0,73***	0,68***	0,63**	0,63**	0,67***	ns	ns	ns	0,65**
MTI	ns	−0,96***	−0,93***	−0,76***	−0,79***	0,77***	−0,57**	ns	−0,76***
AMY	−0,46*	ns	ns	ns	ns	ns	ns	ns	ns

C1–C5, and their pair differences C1-C2 (C12), C3-C2 (C32), C3-C4 (C34), C5-C4 (C54)—mixolab torque data.
DDE—dough development, DST—dough stability, MTI—mixing tolarance index.
AMY—amylograph viscosity maximum.
^{*,  **,  ***}relationships significant at P = 95%, 99% and 99.9%, respectively; ns—non-significant.