Table 6.

Correlations between dough and bread characteristics.

	Volume	Firmness	K′	n′	K″	n″	K*	n*	JCo	JCm	λC	μCo	Jmax	JRo	JRm	λR	Jr	Jr/Jmax	Pores Density	Tmax
Volume	1.00	ns	ns	ns	−0.63 **	ns	−0.45 *	ns	0.50 *	ns	−0.46 *	−0.54 *	0.50 *	ns	0.74 **	ns	ns	−0.49 *	ns	ns
Firmness		1.00	ns	0.75 **	ns	ns	ns	0.61 **	ns	ns	ns	ns	ns	ns	ns	ns	ns	ns	ns	0.64 **
K′			1.00	−0.52 *	0.91 **	ns	0.99 **	−0.46 *	−0.58 **	−0.71 **	ns	0.74 **	−0.64 **	−0.68 **	ns	0.46 *	−0.70 **	ns	0.75 **	−0.71 **
n′				1.00	ns	ns	−0.48 *	0.91 **	ns	ns	ns	ns	ns	ns	ns	ns	ns	ns	ns	0.81 **
K″					1.00	ns	0.93 **	ns	−0.60 **	−0.61 **	ns	0.83 **	−0.67 **	−0.62 **	−0.50 *	ns	−0.70 **	ns	0.79 **	−0.42 *
n″						1.00	ns	ns	ns	ns	ns	ns	ns	ns	ns	ns	ns	ns	−0.10	ns
K*							1.00	ns	−0.59 **	−0.71 **	ns	0.76 **	−0.65 **	−0.68 **	ns	0.45 *	−0.70 **	ns	0.76 **	−0.69 **
n*								1.00	ns	ns	ns	ns	ns	ns	ns	ns	ns	ns	ns	0.72 **
JCo									1.00	0.77 **	ns	−0.90 **	0.99 **	0.70 **	0.88 **	ns	0.95 **	ns	ns	0.56 **
JCm										1.00	ns	−0.81 **	0.84 **	0.87 **	0.52 *	−0.47 *	0.89 **	ns	ns	0.71 **
λC											1.00	ns	ns	0.58 **	−0.57 **	−0.87 **	ns	0.89 **	ns	ns
μCo												1.00	−0.95 **	−0.83 **	−0.72 **	ns	−0.96 **	ns	0.56 **	−0.46 **
Jmax													1.00	0.78 **	0.83 **	ns	0.98 **	ns	ns	0.57 **
JRo														1.00	ns	−0.71 **	0.88 **	0.55 **	−0.57 **	0.56 **
JRm															1.00	ns	0.72 **	−0.51 *	ns	ns
λR																1.00	ns	−0.83 **	0.48 *	ns
Jr																	1.00	ns	−0.46 *	0.60 **
Jr/Jmax																		1.00	ns	ns
Pores density																			1.00	ns
Tmax																				1.00

* p < 0.05; ** p < 0.01; ns-not significant; Abbreviations used for the correlated parameters are presented in the Materials and methods section.