Correlations between chemical and certain rheological quality parameters of wheat flour and bread

Abstract

The aim of this research was to determine existence of the correlation
between chemical and certain rheological quality parameters of different
wheat flour samples and quality of bread produced from them. Three samples
of wheat flour type 500, which were produced as experimental samples in
industrial conditions, were analyzed. The analysis of chemical composition
(content of water, ash, ash on dry matter, fat, protein, starch) and farinograph
parameters (farinograph water absorption, dough development time, stability
of dough, softening degree of dough, quality number, quality group) of
experimental samples of wheat flour has been conducted. These analyzed
flour samples were used for bread production. Also, quality parameters of
three produced bread samples were analyzed (volume of bread, mass of bread,
overall sensory quality of bread). After that, the existence of the correlation
between analyzed parameters has been examined and found as very important
correlation between farinograph water absorption (FWA) and parameters of
chemical composition: water content (p˂0.05), fat content (p˂0.05), protein
content (p˂0.05) and starch content (p˂0.05). Also, a significant impact and
positive correlation between the protein content and farinograph water
absorption (FWA) on bread volume (p˂0.05) has been found.