To investigate relationships of cookie diameter (CD) and wheat and flour characteristics, wheat and flour characteristics were analyzed for 38 club, 61 soft white spring and 275 soft white winter wheats that were harvested in the Pacific Northwest. CDshowed significant (P < 0.001) correlation coefficients (r) with single kernel hardness index (r = –0.307), wheat protein (r = –0.629), flour protein (r = –0.689) and ash (r = –0.464), mixograph water absorption (r = –0.623) and mixograph tolerance(r = 0.235), flour swelling volume (r = 0.341), and SDS sedimentation volume (r = –0.658). CD had significant negative correlation coefficients with solvent retention capacity (SRC) parameters, including water (r = –0.603), carbonate (r = –0.629), and sucrose (r = –0.682). When partial correlation coefficients were calculated holding the effect of flour protein constant, water SRC showed highest partial correlation (r = 0.656) with CD among SRC parameters. Rapid Visco-Analyzer peak viscosity had asignificant (P < 0.001) partial correlation (r = 0.314) with CD. Continuum regression was applied to develop prediction models for CD, using wheat and flour characteristics. The calibration sample set consisted of 233 wheats harvested in 2001 and 2002. The validation sample set consisted of 142 wheats harvested in 2004. Prediction model for CD had R(^2) values of 0.829 for calibration set and 0.667 for validation set. These results suggest that multivariate analyses can generate robust predictions of end-use potential of soft wheats from basic flour and kernel analyses.
展开▼
