. 2020 Apr 15;57(10):3581–3590. doi: 10.1007/s13197-020-04390-w

Table 3.

Correlation between farinograph and extensograph data of HRS wheat blends and dough additives

	FAB	FPT	FST	MTI	FQN
HRS wheat flour blends
EXT 045	0.854***	0.413^NS	0.830***	− 0.628**	0.877***
ERS 045	0.720***	0.856***	0.694***	0.148^NS	0.717***
EAR 045	0.886***	0.788***	0.872***	− 0.171^NS	0.899***
EXT 135	0.238^NS	− 0.284^NS	0.348^NS	− 0.728***	0.315^NS
ERS 135	0.718***	0.854***	0.663***	0.193^NS	0.702***
EAR 135	0.857***	0.529*	0.898***	− 0.411^NS	0.918***
Dough additives
EXT 045	0.282^NS	0.363^NS	0.407^NS	0.030^NS	0.305^NS
ERS 045	0.064^NS	0.019^NS	0.009^NS	− 0.027^NS	0.032^NS
EAR 045	0.319^NS	0.468^NS	0.633*	− 0.079^NS	0.485^NS
EXT 135	− 0.032^NS	− 0.105^NS	− 0.091^NS	0.050^NS	− 0.112^NS
ERS 135	0.134^NS	0.276^NS	0.492^NS	− 0.176^NS	0.408^NS
EAR 135	0.286^NS	0.375^NS	0.693*	− 0.270^NS	0.558^NS

FAB farinograph water absorption, FPT farinograph peak time, FST farinograph stability, FQN farinograph quality number, EXT 045 extensograph extensiblity at 45 min, ESR 045 extensograph resistance at 45 min, EAR 045 extensograph area at 45 min, EXT 135 extensograph extensiblity at 135 min, ESR 135 extensograph resistance at 135 min, EAR 135 extensograph area at 135 min. NS non-significant

*P ≤ .05, **P ≤ .01, ***P ≤ .001