WHEAT QUALITY EVALUATION. 1. ACCURACY AND PRECISION OF PREDICTION TESTS
Several statistics were utilized to evaluate the precision of 28 prediction tests of bread and pastry quality for a population consisting of triticale (Triticum durum Desf. × Secale cereale L.), durum (T. durum Desf.) and common wheats (T. aestivum, L.). Low repeatabilities for the traditional measurements of quality, loaf volume and cookie thickness, and highly significant replicate effects for a majority of tests highlighted the results of these analyses. Highly significant correlations were found among procedural modifications of several quality measurements indicating that, for the range considered, a similar ranking of material can be expected for related quality tests. A significant effect of mill setting and a significant mill setting × cultivar interaction were demonstrated for a number of quality measurements made on flour, indicating the limitation of a single milling for the evaluation of potential bread and pastry wheats.