CORRELATIONS OF THE BREADMAKING PERFORMANCE OF WHEAT-FLOUR WITH RHEOLOGICAL MEASUREMENTS ON A MICROSCALE

For the characterization of wheat quality, micro-extension tests Far d ough and gluten and a microbaking test were developed using comparable dough compositions, the same mixing temperature and cultivar-specific mixing times. By means of these methods, the flours of 26 wheat sampl es were studied for dough development time, maximum resistance and ext ensibility of dough and gluten and loaf volume of the baked products. Standard methods (rapid-mix-test, gluten index determination) were use d for comparison. The results indicated that the rheological propertie s of dough and gluten as well as the gluten index are correlated highe r with the optimised micro-baking test than with the standard baking t est. If flour protein or wet gluten content is included in the correla tions, the extension test of. gluten, which can be performed easily an d reproducibly, allows a reliable prediction of the loaf volume obtain ed by the micro-baking test. (C) 1998 Academic Press Limited.