International Journal of Food Science / 2013 / Article / Tab 3

Research Article

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.

ParameterC1C2C3C4C5C12C32C34C54

DDEnsnsnsnsnsnsnsnsns
DST0,73***0,68***0,63**0,63**0,67***nsnsns0,65**
MTIns−0,96***−0,93***−0,76***−0,79***0,77***−0,57**ns−0,76***
AMY−0,46*nsnsnsnsnsnsnsns

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.