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.