Variable

Dim1

Dim2

Contribution

Correlation

p-Value

Contribution

Correlation

p-Value

Air size area

3.80

0.52

NS

9.93

−0.68

NS

Salty

5.38

0.62

NS

8.53

−0.63

NS

Acid

3.19

0.47

NS

6.91

−0.572

NS

Smoothy

0.36

−0.16

NS

15.66

0.86

**

Roasted aroma

8.61

0.78

NS

1.91

0.30

NS

Sweety

0.87

−0.24

NS

0.001

−0.007

NS

Crusty

8.85

0.795

NS

0.003

0.013

NS

Crust colour

4.12

0.54

NS

3.18

0.39

NS

Wheat grain aroma

2.96

0.46

NS

4.64

0.47

NS

Long lasting taste

5.36

0.62

NS

11.41

0.74

NS

Crumb colour

7.70

0.74

NS

0.51

−0.16

NS

Total nitrogenous matter

2.68

−0.49

NS

5.90

0.59

NS

Magnesium

10.04

−0.95

**

0.85

−0.22

NS

Iron

1.53

−0.37

NS

1.00

0.24

NS

Zinc

9.51

−0.92

**

1.08

−0.25

NS

Selenium

9.07

0.90

**

2.38

0.38

NS

Lutein

4.90

0.66

NS

0.48

0.17

NS

Vitamin B1

0.15

−0.11

NS

4.11

−0.49

NS

Vitamin E

0.04

0.06

NS

3.88

−0.48

NS

Phytate

7.27

−0.81

NS

0.02

0.03

NS

Soluble fibre

3.54

−0.56

NS

4.07

0.49

NS

Insoluble fibre

0.04

−0.06

NS

13.55

0.90

**