Table 3.
F values from two-way ANOVA analysis of the (strong gluten wheat varieties versus level of blends and weak gluten wheat varieties versus level of blends) reported in Tables 1 and 2
| Parameters | Strong gluten wheat varieties × level of blends | Weak gluten wheat varieties × level of blends | ||||
|---|---|---|---|---|---|---|
| Strong gluten wheat varieties | Level of blends | Interaction | Weak gluten wheat varieties | Level of blends | Interaction | |
| Protein content (%) | 445.08** | 242.77** | 55.63** | 0.50 | 24.84** | 0.06 |
| PV (cP) | 10.20** | 5.50** | 0.75 | 43.61** | 13.33** | 7.97** |
| FV (cP) | 3.07* | 8.56** | 0.49 | 4.68* | 9.15** | 0.82 |
| BDV (cP) | 10.28** | 3.94** | 0.67 | 74.68** | 13.88** | 12.90** |
| SBV (cP) | 2.57 | 8.56** | 0.26 | 15.07** | 13.58** | 3.44** |
| PT (°C) | 0.67 | 8.62** | 2.45* | 29.70** | 17.09** | 5.62** |
| MPT | 1.97 | 6.81** | 3.00* | 130.54** | 33.75** | 16.22** |
| MPV | 2.28 | 205.20** | 13.96** | 1.24 | 130.21** | 1.27 |
| MPW | 5.22** | 51.82** | 15.99** | 3.02* | 33.23** | 1.83* |
| LPV | 3.43* | 9.20** | 0.64 | 35.87** | 50.00** | 40.07** |
| LPW | 1.96 | 10.92** | 6.61** | 1.39 | 11.99** | 5.16** |
| RPV | 1.32 | 195.26** | 9.87** | 0.53 | 147.01** | 1.86* |
| RPW | 21.28** | 143.58** | 45.09** | 3.16* | 44.49** | 0.75 |
| G′ | 29.27** | 249.23** | 20.18** | 9.76** | 156.86** | 3.14** |
| G″ | 23.43** | 137.10** | 17.93** | 6.88** | 90.34** | 3.33** |
| Tanδ | 0.13 | 19.54** | 0.98 | 71.79** | 76.83 | 13.98** |
BDV breakdown viscosity, FV final viscosity, G′ elastic modulus, G″ viscous modulus, LPV left peak value, LPW left peak width, MPT mixograph peak time, MPV mixograph peak value, MPW mixograph peak width, PT pasting temperature, PV peak viscosity, RPV right peak value, RPW right peak width, SBV setback viscosity
* = significant (p ≤ 0.05); ** = highly significant (p ≤ 0.005)