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ANALYSIS OF REPEATED STICKINESS MEASURES OF WHEAT DOUGH USING A TEXTURE ANALYZER
Author(s) -
GRAUSGRUBER HEINRICH,
HATZENBICHLER EVELYN,
RUCKENBAUER PETER
Publication year - 2003
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2003.tb01056.x
Subject(s) - spectrum analyzer , texture (cosmology) , sample (material) , mathematics , statistics , repeated measures design , composite material , materials science , computer science , chromatography , artificial intelligence , chemistry , telecommunications , image (mathematics)
Stickiness of wheat dough using 51 international wheat genotypes was measured ten‐times per sample using a texture analyzer and the improved Chen‐Hoseney stickiness cell. Repeated measures analyses were carried out with the parameters adhesive force, adhesiveness, and stringiness of the force‐time curves using the SAS MIXED procedure. The data revealed a high variability among observations from replicates of the same sample preparation. It is suggested to analyze a large (seven to ten) number of repeated measures per sample to account for the variation. Triplicate measures that result in reliable means with low standard errors for the particular lab conditions and test settings can be found by a repeated measure analysis.