Figure 1 | Scientific Reports

Figure 1

From: Definition of network types – Prediction of dough mechanical behaviour under shear by gluten microstructure

Figure 1

Correlation matrix and principal component analysis of the rheological data of unspecifically as well as specifically gluten-modified samples. (a) Correlation matrix of selected rheological attributes (oscillatory frequency test and creep-recovery test) of all gluten-modified samples. (b) PCA score and loading plot for the first and second principal component. (c) Correlations between z and Af as well as tanδ. (d) Correlations between Jmax and J0 creep as well as η0 (Jmax is presented with log scale). Symbols: ASC, KBrO3, BRN, SHO, GSH, GOX, ROI, IHL, RHL, TG.

Back to article page