Principal component analysis and correlation studies of spring wheats in relation to cookie making quality

Figures & data

Table 1. The mean values of different quality parameters of grains and flours of different spring wheats.

Parameters	Punjab 2011	Millat 2011	Galaxy 2013	Hamal	Imdad	SKD-I
Physical characteristics of different spring wheat varieties
Length (mm)	6.54 ± 0.02	6.35 ± 0.03	6.31 ± 0.04	6.27 ± 0.04	6.50 ± 0.05	6.63 ± 0.047
Width (mm)	3.36 ± 0.01	3.23 ± 0.02	3.22 ± 0.03	3.35 ± 0.04	3.21 ± 0.02	3.47 ± 0.023
TKW (g)	36.52 ± 2.12^bc	38.92 ± 1.34^ab	41.61 ± 1.46^a	32.83 ± 1.59^c	36.36 ± 2.46^bc	35.96 ± 1.83^bc
TW kg/hl	77.43 ± 1.21^a	76.90 ± 1.55^a	72.20 ± 1.60^b	76.67 ± 1.53^a	74.73 ± 0.81^ab	77.83 ± 1.65^a
Quality traits of different spring wheat varieties
Pelshenke value (%)	85.91 ± 12.02	92.98 ± 13.19	82.65 ± 3.63	90.89 ± 13.93	94.62 ± 12.64	92.76 ± 12.74
PSI (%)	23.02 ± 1.70c	26.71 ± 1.16^b	28.91 ± 1.11^ab	32.14 ± 1.63^a	28.22 ± 1.18^b	29.75 ± 1.03^ab
PV (%)	59.2 ± 5.71^c	93.8 ± 6.07a	76.3 ± 5.48^b	57.2 ± 4.04^c	92.0 ± 4.36^ab	56.1 ± 8.52^c
ZV (%)	56.7 ± 2.52^ab	52.7 ± 2.08^b	57.3 ± 3.51^ab	51.3 ± 3.05^b	62.3 ± 3.06^a	55.7 ± 2.52^ab
WG (%)	33.7 ± 3.92	34.9 ± 2.48	30.1 ± 2.53	31.8 ± 0.63	30.7 ± 0.26	32.0 ± 0.33
DG (%)	11.3 ± 1.41	11.7 ± 0.95	10.1 ± 0.99	10.7 ± 0.22	10.5 ± 0.28	10.7 ± 0.12
Proximate composition of different Pakistani spring wheat varieties
Moisture (%)	11.83 ± 0.71^a	9.62 ± 0.45^b	8.69 ± 0.28^b	9.23 ± 0.27^b	9.24 ± 0.56^b	9.11 ± 0.67^b
Fat (%)	1.16 ± 0.25	1.11 ± 0.18	1.12 ± 0.22	1.06 ± 0.13	1.03 ± 0.12	1.28 ± 0.29
Ash (%)	0.91 ± 0.02	0.92 ± 0.04	0.91 ± 0.03	0.95 ± 0.02	0.91 ± 0.01	0.93 ± 0.02
Protein (%)	13.07 ± 1.03	12.58 ± 0.71	12.26 ± 0.06	12.17 ± 0.96	12.76 ± 1.00	12.34 ± 0.87
Fibre (%)	1.15 ± 0.17	0.95 ± 0.11	1.02 ± 0.19	0.99 ± 0.06	1.06 ± 0.09	1.01 ± 0.04
NFE (%)	71.87 ± 1.52^b	74.50 ± 0.99^ab	75.99 ± 0.43^a	75.60 ± 1.24^a	74.99 ± 1.10^a	75.33 ± 1.79^a
Rheological (farinographic and mixographic) characteristics of wheat flour
WA (%)	51.30 ± 3.75^bc	52.77 ± 2.15^bc	48.07 ± 1.50^c	63.00 ± 1.35^a	55.27 ± 0.64^b	57.53 ± 3.54^ab
DDT (min)	2.60 ± 0.66^ab	2.13 ± 0.06^b	1.87 ± 0.25^b	1.93 ± 0.30^b	3.27 ± 0.31^a	2.93 ± 0.36^b
DS (min)	4.30 ± 0.61^bc	2.30 ± 0.27^d	5.00 ± 1.30^b	3.03 ± 0.21^cd	7.13 ± 0.25^a	4.50 ± 0.30^bc
MTI (BU)	445.67 ± 10.07^b	446.33 ± 11.50^b	488.33 ± 15.28^a	488.33 ± 3.51^a	481.33 ± 6.51^a	469.00±12.17^ab
SoD (BU)	99.00 ± 15.40^bc	142.67 ± 27.03^ab	91.00 ± 30.35^c	188.33 ± 5.13^a	88.00 ± 7.00^c	92.00 ± 5.00^c
MPT (min)	2.27 ± 0.41^a	1.48 ± 0.11b	1.69 ± 0.09^ab	2.16 ± 0.17^ab	2.27 ± 11.42^a	1.96 ± 0.19^ab
MPH (%)	75.67 ± 5.03^a	73.00 ± 4.58^ab	69.76 ± 6.11^ab	59.63 ± 4.04^b	63.17 ± 6.64^ab	58.00 ± 6.00^b
Cookie characteristics prepared from different spring wheat varieties
Hardness (kg)	3.49 ± 0.10	3.40 ± 0.04	3.38 ± 0.05	3.50 ± 0.13	3.27 ± 0.12	3.38 ± 0.05
Diameter (cm)	30.10 ± 0.10^a	30.30 ± 0.27^a	29.53 ± 0.83^ab	28.40 ± 0.80^bc	26.73 ± 0.76^d	27.44 ± 0.05^cd
Thickness (cm)	5.77 ± 0.02^bc	5.66 ± 0.03^c	5.89 ± 0.38^abc	6.26 ± 0.17^ab	5.82 ± 0.02^abc	6.31 ± 0.17^a
Spread factor	52.17 ± 0.32^a	53.50 ± 0.27^a	50.34 ± 4.61^ab	45.35 ± 1.09^bc	45.96 ± ± 1.48^bc	43.50 ± 1.17^c
Sensory attributes (1–9 hedonic scale) of cookies prepared from different wheat varieties
Colour	6.33 ± 0.52	7.00 ± 1.10	7.00 ± 0.89	7.00 ± 0.89	6.83 ± 1.17	6.33 ± 0.82
Flavour	6.67 ± 1.21	7.17 ± 0.75	6.83 ± 0.41	7.00 ± 1.09	6.50 ± 0.84	6.67 ± 1.21
Taste	5.83±0.75	6.92 ± 0.67	6.67 ± 0.82	7.00 ± 1.10	6.17 ± 0.75	6.25 ± 1.41
Texture	6.00 ± 1.10^b	7.75 ± 0.61^a	6.67 ± 1.03^ab	5.42 ± 1.20^b	6.00 ± 1.27^b	6.08 ± 1.11^b
Overall Acceptability	6.33 ± 0.82^bc	7.50 ± 0.55a	7.00 ± 0.63^ab	7.00 ± 0.63^ab	6.00 ± 1.27^c	6.50 ± 0.84^bc

Means with similar superscripts in a row do not differ significantly between spring wheats; TKW, thousand kernel weight; TW, test weight; PSI, particle size index; PV, pearling value; ZV, zeleny value; WG, wet gluten; DG, dry gluten; WA, water absorption; DDT, dough development time; DS, dough stability; MTI, mixing tolerance index; SoD, softening of dough; MPT, mixographic peak time; MPH, mixographic peak height.

Figure 1. Mixograms of selected spring wheats.

Figure 2. Scatterplots regarding relationship of cookies with different rheological and physical parameters.

Figure 3. A graph showing correlation between PSI and protein of different wheat cultivars.

Table 2. Correlation among studied parameters.

	L (mm)	TKW	TW	WG	DG	PV	ZV	PSI	Pelshenke	WA	DDT	DS	MTI	MPT	MPH	CD	CT
W (mm)	0.70**
TW		−0.67**
DG				0.98**
ZV	0.48*
Pelshenke						−0.48*	0.48*
WA		−0.79**						0.57*
DDT							0.67**
DS				−0.56*	−0.47*		0.76**		0.62**		0.65**
MTI			−0.53*	−0.52*	−0.47*			0.68**	0.49*
SoD							−0.69**			0.65**		−0.71**
MPT											0.54*
MPH								−0.67**		−0.55*			−0.49*
Hardness														−0.63**
CD								−0.49*	−0.59*	−0.48*		−0.56*			0.74**
CT						−0.58*		0.62**	0.47*	0.56*					−0.74**	−0.48*
SF		0.47*						−0.63**	−0.62**	−0.60**					0.85**	0.87**	−0.85**

*Significant relation (p < 0.05), **highly significant relation (p < 0.01).

L, grain length; W, grain width; TKW, thousand kernel weight; TW, test weight; PSI, particle size index; PV, pearling value; ZV, zeleny value; WG, wet gluten; DG, dry gluten; WA, water absorption; DDT, dough development time; DS, dough stability; MTI, mixing tolerance index; SoD, softening of dough; MPT, mixographic peak time; MPH, mixographic peak height; CD, cookie diameter; CT, cookie thickness; SF, spread factor.

Figure 4. Bi-plot regarding the relationship of wheat grains, flour rheological properties with cookie making potential of different wheat cultivars.