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This article in CS

  1. Vol. 12 No. 1, p. 44-46
     
    Received: June 8, 1971
    Published: Jan, 1972


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doi:10.2135/cropsci1972.0011183X001200010015x

An Application of Factor Analysis to Some Breadmaking Quality Data1

  1. K. G. Briggs and
  2. L. H. Shebeski2

Abstract

Abstract

A factor analysis of breadmaking quality data of the hard red spring wheat cultivar ‘Manitou’ (Tritieum aestivum L. em Thell) was conducted on samples grown in two different years. For the 13 quality parameters measured, the number of factors and their component structure was different from year to year. Seven factors in 1966 and five factors in 1967 were isolated, in contrast to the four factors for quality previously reported by Wrigley and Moss (7). Similarities were apparent between some of the factors isolated in this study and those described by Wrigley and Moss as “strength,” “stability,” “hardness,” and “stiffness.” A substantial contribution to the new factors of this study was made by the quality parameters 1,000 kernel weight, bushel weight, and flour ash, which are important criteria in Canadian wheat breeding programs, and which were not considered in previous factor analysis studies.

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