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Figure 3

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

Figure 3

Correlation matrix and principal component analysis of specifically gluten-modified samples. (a) Correlation matrix of rheological and microstructural attributes of specific gluten-modified samples. Key correlations are denoted with a blue rectangle. (b) PCA score and loading plot for the first and second principal component. Labelled clusters were used for the identification of different network types. Arrows within the clusters denote increasing concentrations. Symbols ASC, KBrO3, BRN, GSH, GOX, TG.

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