Chemometric and image analysis of Croatian wheat cultivars and their bread making quality

Fourteen physical and chemical properties of flours obtained from eleven Croatian wheat cultivars, eleven physical dough properties, seven standard bread quality tests, and a computer image analysis of bread porosity are investigated by chemometric analysis. Determination of bread making quality of wheat is difficult due to complexity of sensory evaluation. This problem motivates investigation of computer image analysis of bread quality. Images of medium loaf surface are digitised and processed using original computer program for medium part porosity determination. Due to high correlation between chemical, physical and quality data, chemometric analysis is applied to determine minimal number of latent variables for determination of clusters of samples and properties (variables) in two dimensional score planes. Robust partial least squares models for prediction of bread quality based on only four latent variables are developed.