Feb. 17, 1923 
Correlations Between Wheat and Flour 
545 
7 }, has been computed. Eight degrees of gluten quality have here been 
considered ranging from very soft and sticky, dead, nonelastic gluten 
to very good, strong, very elastic. In Table XXVI are given the corre¬ 
lation ratios for three groups of wheat. 
Tabus XXVI.— Correlation ratio, -q,for quality of gluten and loaf volume 
Kind of wheat. 
Number of 
samples. 
Correlation ratio. 
Pure strains: 
Maine spring wheats. 
3 1 
0. 7418 ±0. 0544 
Ontario spring wheats. 
16 
a . 9478± . 0171 
Wisconsin winter wheats. 
16 
. 7456dL • 0748 
o Because of its small number of observations the regression for this table is not linear. The value of 
the coefficient is too high. The regression lines for the other two tables appear to be linear. 
From these data the very high and consistent relationship between 
gluten quality and loaf volume will be noted. Notwithstanding the 
paucity of data and the fact that the constant rj generally has a some¬ 
what greater value for the same data than the coefficient of correlation, 
it is safe to conclude that loaf volume is more closely associated with 
gluten quality than with any other character considered. While it is no 
doubt true that the character quality of gluten is determined by estima¬ 
tion and hence may be subject to variation due to personal equation, 
yet the determinations of gluten quality made according to a definite 
standard in a given laboratory may be regarded as fairly constant. 
DRY GLUTEN CONTENT AND QUALITY OF GLUTEN 
In considering the results of a chemical analysis of flours from pure 
lines of wheat grown in Aroostook, the writer (18, p. 37) noticed that 
while high gluten content in flours from pure wheat strains selected from 
a given commercial variety was not generally associated with good quality 
of gluten, yet the flours from pure strains of the same variety showing a 
low gluten content were generally also low in gluten quality. The degree 
of relationship between gluten content and gluten quality as measured 
by the constant 7? is given in the data in Table XXVII. 
Table XXVII.— Correlation ratio, ij,for dry gluten content and quality of gluten 
Kind of wheat. 
Number of 
samples. 
Correlation ratio. 
Pure strains: 
Maine spring wheats. 
31 
16 
0. S994 ± 0 - 0777 
6565± . 0958 
• S I 5 Si • 1237 
Ontario spring wheats. 
Wisconsin winter wheats. 
16 
o As in Table XXIV, the regression lines for the Ontario spring wheats are not linear, the value of 17 
comes chiefly from the zigzag nature of the regression lines and not from any true relationship between 
the variables. The lines for the Maine and Wisconsin wheats appear to be linear. 
The number of flour samples for which these two variables have been 
determined is small, but the data generally indicate a fairly high correla¬ 
tion between quantity and quality of gluten. This relationship accounts 
for the frequently recorded observation that glutenous wheats are strong 
26550 - 23 -- 5 
