Principal Component Analysis and Cluster Analysis of Different Strong Gluten Wheat Flour Qualities
A total of 20 commercially available strong gluten wheat flours were selected for the determination of 12 basic physicochemical indicators and dough rheological properties.Through the application of correlation analysis,principal component analysis,and cluster analysis,these indicators were comprehensively analyzed and evaluated to identify key indicators for quality assessment of strong gluten wheat flour.The results revealed that the coefficient of variation for the 12 quality characteristics ranged from 1.97％to 40.41％,with the highest variation observed in the maximum elongation ratio and the lowest in whiteness.The correlation study indicated that protein content,whiteness and stabilization time provide important references for further assessment of wheat flour quality.After conducting principal component analysis on the 12 selected indicators,three principal components were extracted,with a cumulative contribution rate reaching 81.726％.According to the comprehensive scores,the top five positions for better quality were occupied by ZY,FLM,HT,JX,and JZ,while XL,BDY,QHY,FZ,and WDL were ranked lower,indicating relatively lower quality.Cluster analysis divided the 20 different types of strong gluten wheat flour samples into three groups,with FLM,JX,HT,CY,BDH,and ZY forming one group.The clustering results were largely consistent with the comprehensive scores obtained from principal component analysis.Protein factor and dough factor are the main indexes affecting the quality of strong gluten wheat flour,which have important reference value for wheat flour production and product development.
万方数据
维普
