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

Table 4

Proportion (%) of explained variation by first three principal components (PC's).

Parameter	PC1	PC2	PC3
C1	36*	53**	3
C2	87**	6	3
C3	88**	9	0
C4	88**	0	11
C5	92**	0	6
C12	21*	65**	10
C32	45**	11	6
C34	25*	26*	43**
C54	83**	0	1
DDE	12	27*	29*
DST	62**	19*	15*
MTI	76**	14	2
AMY	14	19*	53**
Total	56	19	14

C1—C5, and their pair differences—mixolab torque data.
DDE—dough development, DST—dough stability, MTI—mixing tolerance index, AMY—amylograph viscosity maximum.
^*,  **singnificant pair correlationship between quality parameter and proper principal component.