Table 5.

Correlation between chemical and physical parameters of wheat

	Specific weight	Thousand grain weight	In vitro viscosity	Crude protein	Neutral detergent fibre	Starch	Total NSP	Sol NSP	Lysine	Threonine	Gross energy	Amylose	Hardness	RSD rate constant	Protein profile band 1	Protein profile band 2	Protein profile band 3	Protein profile band 4
Specific weight
Thousand grain Weight	0.057
In vitro viscosity	−0.027	0.175
Crude protein	−0.206	−0.047	0.226
Neutral detergent fibre	0.011	0.011	0.058	0.152
Starch	−0.137	0.058	−0.209	−0.241	−0.606
Total non starch polysaccharides	−0.227	0.130	0.398	0.360	0.275	−0.006
Soluble non starch polysaccharides	−0.280	0.143	0.382	0.244	0.149	−0.009	0.649
Lysine	−0.168	−0.336	−0.073	0.197	0.189	−0.249	0.045	−0.040
Threonine	−0.305	0.070	0.281	0.507	−0.101	0.053	0.301	0.276	−0.255
Gross energy	0.043	−0.129	−0.259	0.808	0.264	−0.243	0.317	0.262	0.142	0.332
Amylose	0.075	0.286	−0.280	−0.178	−0.559	0.404	−0.353	−0.189	−0.210	−0.072	−0.208
Hardness	0.330	−0.121	0.665	0.262	0.406	−0.647	0.567	0.405	−0.151	0.280	0.211	−0.375
RSD rate constant	−0.065	0.227	0.389	0.387	0.075	−0.119	0.642	0.411	−0.114	0.447	0.291	−0.180	0.745
Protein profile - Band 1	0.371	−0.242	−0.222	0.268	−0.122	−0.079	−0.274	−0.366	0.267	−0.007	0.215	0.211	−0.162	−0.018
Protein profile - Band 2	0.277	−0.190	−0.038	−0.170	0.446	−0.518	−0.249	−0.357	0.212	−0.498	−0.103	−0.267	0.016	−0.327	0.178
Protein profile - Band 3	0.242	−0.368	−0.500	−0.125	−0.282	0.167	−0.536	−0.443	−0.138	−0.279	−0.070	0.292	−0.285	−0.342	0.199	0.002
Protein profile - Band 4	−0.304	0.425	0.325	0.486	−0.080	0.149	0.641	0.474	0.013	0.540	0.298	−0.055	0.287	0.575	−0.107	−0.412	−0.648
Protein profile - Band 5	−0.139	0.013	0.148	−0.505	0.164	−0.019	−0.047	0.174	−0.093	−0.121	−0.332	−0.134	0.029	−0.203	−0.506	−0.133	−0.248	−0.366

Correlation values ≥0.173, 0.242, 0.318 are significant (p<0.05, 0.01 and 0.001 respectively). Significant correlations are highlighted in bold.