Factor Analysis and Modelling for Rapid Quality Assessment of Croatian Wheat Cultivars with Different Gluten Characteristics

Želimir Kurtanjek¹, Daniela Horvat²*, Damir Magdić³ and Georg Drezner<sup>2

1</sup>Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
²Agricultural Institute Osijek, Južno predgrađe 17, HR-31103 Osijek, Croatia
³Faculty of Food Technology, University J.J. Strossmayer of Osijek, F. Kuhača 18, HR-31000 Osijek, Croatia

Article history:
Received June 27, 2007
Accepted March 10, 2008

Key words:
principal component analysis, wheat, technological quality, gluten proteins, RP-HPLC

Summary:
Factor analysis and multivariate chemometric modelling for rapid assessment of baking quality of wheat cultivars from Slavonia region, Croatia, have been applied. The cultivars Žitarka, Kata, Monika, Ana, Demetra, Divana and Sana were grown under controlled conditions at the experimental field of Agricultural Institute Osijek during three years (2000–2002). Their quality properties were evaluated by 45 different chemical, physical and biochemical variables. The measured variables were grouped as: indirect quality parameters (6), farinographic parameters (7), extensographic parameters (5), baking test parameters (2) and reversed phase-high performance liquid chromatography (RP-HPLC) of gluten proteins (25). The aim of this study is to establish minimal number (three), i.e. principal factors, among the 45 variables and to derive multivariate linear regression models for their use in simple and fast prediction of wheat properties. Selection of the principal factors based on the principal component analysis (PCA) has been applied. The first three main factors of the analysis include: total glutenins (TGT), total ω-gliadins (Tω-) and the ratio of dough resistance/extensibility (R/Ext). These factors account for 76.45 % of the total variance. Linear regression models gave average regression coefficients (R) evaluated for the parameter groups: indirect quality R=0.91, baking test R=0.63, farinographic R=0.78, extensographic R=0.95 and RP-HPLC of gluten data R=0.90. Errors in the model predictions were evaluated by the 95 % significance intervals of the calibration lines. Practical applications of the models for rapid quality assessment and laboratory experiment planning were emphasized.

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