Table 3.
Inter-relationships between durum wheat physical properties and milling quality (set II).
| TW | TKW | Semolina Yield | Total Milling Yield | |
|---|---|---|---|---|
| Wheat Properties | ||||
| Protein | −0.96 *** | −0.94 *** | −0.93 *** | −0.91 *** |
| TW | - | 0.92 *** | 0.87 *** | 0.87 *** |
| TKW | 0.92 *** | - | 0.97 *** | 0.96 *** |
| Kernel Fractions | ||||
| >no.8 | 0.88 *** | 0.90 *** | 0.79 *** | 0.85 *** |
| >no.7 | 0.93 *** | 0.97 *** | 0.91 *** | 0.93 *** |
| >no.6 | 0.03 ns | 0.01 ns | 0.19 ns | 0.13 ns |
| >no.5 | −0.93 *** | −0.98 *** | −0.94 *** | −0.96 *** |
| <no.5 | −0.86 *** | −0.88 *** | −0.89 *** | −0.88 *** |
| Combined Kernel Fractions | ||||
| >no.7 | 0.93 *** | 0.97 *** | 0.90 *** | 0.93 *** |
| >no.6, <no.8 | 0.90 *** | 0.95 *** | 0.95 *** | 0.94 *** |
| >no.5, <no.7 | −0.86 *** | −0.90 *** | −0.81 *** | −0.85 *** |
| <no.6 | −0.93 *** | −0.97 *** | −0.95 *** | −0.96 *** |
***, indicate correlation coefficients between parameters is significant at p < 0.001, respectively; ns, not significant (p ≥ 0.05); TW, test weight; TKW, thousand kernel weight.