MULTIVARIATE-ANALYSIS AS A TOOL TO PREDICT BREAD VOLUME FROM MIXOGRAMPARAMETERS

We have shown that the baking quality expressed as bread volume of 21 different wheat cultivars can be predicted with 91% explained variance . A 35-g mixograph was instrumented and interfaced to a computer for d ata acquisition. The obtained mixograms were evaluated with a data pro cessing program extracting 12 parameters from each mixogram. The resul ts were correlated to bread volume with multivariate partial least squ ares analysis. Five mixogram parameters were found optimal. One parame ter, buildup, the difference between the mixing torque at optimum doug h development and the mixing torque after the water absorption, was fo und especially important as it alone explained 77.9% of the variation in bread volume. Including the protein content among the five mixogram parameters resulted in a small increase from 90.9 to 92.8% of explain ed variation in bread volume. The protein content alone explained 55.0 % of the variation in bread volume.