Figure 7 Double blind panning quality evaluation test interface.
It was also found that any violation of common practice, such as panning the lead vocals, would result in a significantly low measure of panning quality.
One of the most interesting findings was that spatial balance seemed to be not only a significant cue used to determine panning quality but was also a distinguishing factor between expert and non-expert mixes.
HJ measured glutenin macro-polymers, dough properties and pan bread quality parameters and performed statistical analysis.
Moreover, all alleles with superior dough properties and pan bread quality also possessed high contents of UPP and %UPP.
The NIL population was used to study the effects of LMW-GS on dough properties, GMP parameters, and pan bread quality parameters.
Dough properties such as Zeleny-sedimentation value (ZSV), Farinograph and Extensograph parameters, GMP parameters, and pan bread quality parameters, were measured on the Aroona NILs (Table 2).
Moreover, the composition of glutenin macro-polymers, dough properties and pan bread quality parameters were determined for functional analysis of LMW-GS alleles in the NILs.
The results are summarized in Table 1, and the evaluation results with 95% confidence intervals are depicted in Figure 8. Table 1 Double blind panning quality evaluation table.
Results obtained on the question "How different is panning A compared to B?" were used to weight the results obtained for the second question "Which file, A or B, has better panning quality?".
Measures of grain hardness, protein content, Zeleny sedimentation values, Farinograph and Extensograph parameters, and pan bread qualities were performed by methods reported in He et al. [ 55].
