Use of principal component analysis in assessment of relationship between technological and rheological parameters of wheat flour

The aim of this study was to assess the relationship between the physical and chemical parameters (ash, moisture, protein, wet gluten, gluten deformation index, gluten index, Falling Number index, maltose index and damaged starch) and Extensograph, Amilograph and Rheofermentometer rheological parameters by using the principal component analysis (PCA). There were significant correlations (p<0.05) between technological parameters such as protein content, wet gluten content, gluten deformation index and Extensograph extensibility values; between maltose index, Falling Number index and Rheofermentometer total volume of gaseous curve values; between technological parameters like protein content, wet gluten content and damaged starch, maltose index and Falling Number index, etc.