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. 2012 Dec 22;12:243. doi: 10.1186/1471-2229-12-243

Table 2.

F values of one way ANOVA of wheat quality parameters within each Glu-3 groupa

Group LV LVS EC Sha IC Smo Spr Str TF PBTS
Aroona-Glu-A3
 5.31*
 2.33
 0.7
 3.35
 1.14
 12.14**
 0.67
 6.45*
 2
 4.75*
Aroona-Glu-B3
 2.85*
 2.07
 0.8
 1.57
 1.28
 2.09
 0.75
 5.09**
 2
 5.78**
Aroona-Glu-D3
 3.74
 2.29
 1.71
 2.57
 1
 1
 0.33
 0.52
 0.12
 0.68
Group
 KP
 ZSV
 ST
 DT
 Wab
 Rmax
 EA
 Ext
  
  
Aroona-Glu-A3
 3.3
 59.35**
 6.55*
 11.57**
 27.98**
 10.34**
 13.46**
 4.51*
  
  
Aroona-Glu-B3
 2.54
 43.89**
 6.19**
 8.47**
 5.4**
 9.97**
 10.06**
 2.34
  
  
Aroona-Glu-D3
 3.01
 0.85
 2.47
 3.05
 4.04*
 2.58
 1.18
 2.33
  
  
Group
 Glutenin
 Gliadin
 Gli/Glu
 EPP
 UPP
 %UPP
  
  
  
  
Aroona-Glu-A3
 0.28
 3.13
 4.62*
 2.87
 7.1**
 9.58**
  
  
  
  
Aroona-Glu-B3
 0.55
 8.81**
 4.65**
 2.14
 3.15*
 3.63*
  
  
  
  
Aroona-Glu-D3 3.64 0.32 6.55* 1.51 1.53 1.48        

* Significant at P < 0.05; ** Significant at P < 0.01.

a LV: Loaf volume (cm3), LVS: Loaf volume score, EC: External color, Sha: Shape, IC: Inner color, Smo: Smoothness, Spr: Springiness, Str: Structure, TF: Taste flavor, PBTS: Pan bread total score, KP: Kernel protein (%, 14% m.b.), ZSV: Zeleny sedimentation value (mL), ST: Farinograph stability time (min), DT: Farinograph development time (min), Wab: Farinograph water absorption (%), Rmax: Extensograph maximum resistance (B.U.), EA: Energy area (cm2), Ext: Extensograph extensibility (mm), EPP: Extractable glutenin polymeric protein; UPP: Unextractable glutenin polymeric protein; Gli/Glu: Ratio of gliadin to glutenin; %UPP = UPP/(UPP + EPP) × 100.