A factor analysis of bread wheat quality tests

Abstract

The statistical technique of factor analysis was applied to data obtained for 12 wheat quality tests performed on 27 wheats grown in one location and for one season. Three relatively independent major factors were identified, which together adequately accounted for the correlation matrix. The factors were: protein quality (α), grain hardness (β) and protein quantity (γ). These factors can most conveniently be measured by the proportion of flour protein insoluble in 0.05M acetic acid solution (residue protein), a particle size index test and the flour protein content respectively. These tests, together with milling yield, provide valuable information for selection purposes in the early stages of wheat-breeding programs.

Biotechnology of Wheat Quality

“…The evidence comes from a combination of two types of study : biochemical/ biophysical and genetical. Early work (see, for example, Orth and Bushuk (1962), Orth et al (1976), Huebner and Wall (1976) and Field et al (1983)) established that the HMW subunits were present mainly in high poly-M r mers, although these were difficult to solubilise (without the reduction of disulphide bonds) and characterise and were sometimes referred to as residue protein. In addition, the proportion of the glutenins present in such polymers was shown to be related to breadmaking quality.…”

Grain quality

“…For instance, Kitterman and Barmore (1969) reduced the amount of flour from 4 g to 0.4 g and Wise, Sneed and Pope (1965) supplemented the lactic acid with isopropanol. (Orth and O'Brien, 1976). One gram of flour is extracted with 250 ml of 0.05 moll-1 acetic acid in a 50-ml centrifuge tube.…”

Relationship between durum wheat protein properties and pasta dough rheology and spaghetti cooking quality

“…Previously it has been demonstrated that the proportion of residue protein present in bread wheat flour is largely responsible for bread wheat mixing properties and baking quality (Orth et al, 1972(Orth et al, ,1976. Results from the current study reveal that residue protein also is the Osborne solubility fraction most responsible for determining durum wheat functional properties (Table II).…”