Fig. 4.

Predictive ability ($r\left(y,\widehat{y}\right)$) for eight baking bread quality traits. Single-trait prediction model (ST-CV1), and multi-trait prediction model (MT) with two schemes of cross-validation (MT-CV1, predicting new individuals and MT-CV2, predicting individuals phenotyped for correlated traits) with or without genotypic information (CV2_G and CV2_NG, respectively). Group 1 of traits (above): TW, test weight; MH, mixograph height; SV, SDS sedimentation volume; W, alveograph parameter W. Group 2 of traits (below): WG, wet gluten; MT, mixograph parameter-mixing time; Pt, grain protein content; L: alveograph parameter L