Effect of wheat flour with different quality in the process of making flour products | International Journal of Metrology and Quality Engineering (IJMQE)

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Table 2

Regression analysis of factors influencing the quality index of flour products.

	Water absorption index%		Water solubility index%		Oil holding capacity%		Radial expansion rate%

Variable	k	P value	k	P value	k	P value	k	P value
Total starch content%	−0.817	0.047	−0.911	0.041	−0.296	0.151	0.041	0.211
Amylose content%	0.256	0.125	0.784	0.256	−0.384	0.131	−0.613	0.321
Ratio of amylose to amylopectin	0.593	0.245	0.935	0.003	−0.213	0.147	−0.423	0.154
Total protein content%	−0.603	0.251	0.036	0.222	−0.032	0.216	−0.789	0.325
Wet gluten content%	−0.265	0.145	0.143	0.321	−0.412	0.214	−1.011	0.002
Dry gluten content%	−0.831	0.036	−0.312	0.123	−0.333	0.156	−0.741	0.154
Gluten index	−0.956	0.005	−0.874	0.044	−0.134	0.222	−0.231	0.321
Constant term	491.36	–	12.1	–	30.12	–	14.21	–

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