CORRELATIONS BETWEEN QUALITY OF FLOUR T-500 CHARACTERISTICS AND BREAD VOLUME

摘要

The quality of flour and its quality characteristics (quantity of gluten, quality of gluten, physical and chemical properties of gluten, the ability to release a gas etc.) influence the quality of flour and that of bread. If we take into consideration whether one type of flour is of quality or not, a correct answer will be given only when its rheological characteristics are well known. The aim of the present study is to determine how quality characteristics of wheat flour T-500 can influence bread volume, showing that the quality characteristics of eight different types of wheat flour T-500 are established according to the analysis result of the rheological characteristics of the kneaded dough. Thus, according to the obtained results, the dependence between the examined parameters of flour (the content of moisture, the content of ash, acid level, amylographic number, moisture gluten, extensibility, extensibility resistance, the relation Re/E, energy of dough) and bread volume, is determined with correlation. There is a positive correlation between certain parameters of the examined flour and bread volume.