Study of Correlation Coefficients and Factors Analysis of Bread-making Quality Attributes in Beard Wheat (Triticum aestivum L.)

In order to study the effect of traits related to baking quality of bread wheat, an experiment was carried out by six bread wheat genotypes (as parents) and their15 F1progeny using randomized complete block design with three replications in Kermanshah, Iran during crop season 2010- 2011. In this study 14 traits attributes baking quality bread wheat were evaluated. The analysis of variance was indicated a highly significant differences among the parents and their F1 hybrids for all characters. The mean values of 6 parents and their 15 F1 hybrids for all characteristics were sorted in different classes. The correlation study of main baking attributes characteristics such as protein content, hardness index, wet gluten, water absorption, beard volume zeleny sedimentation volume, and SDS sedimentation volume showed positive and significant correlation. Study of factors analysis showed four factors that were effective in baking quality in which by this 75.571 of total variation in data was explained. First factor alone explained 40.344 % of total variation. These factors such as water absorption, protein content, zeleny sedimentation volume, hardness index, SDS sedimentation and gluten content were significant.The path analysis of data showed that relationship between zeleny with three characters (moisture content, water absorption, protein content) explained 0,52 of total variation. The relationship of SDS sedimentation volume with protein content andwet gluten content explained 0.53 of total variation also.