Correlation between milling and baking parameters of wheat varieties Original Research Article

The milling and baking parameters of flours from foreign and Czech varieties were determined and related to milling and baking performance by correlation analysis. Twenty samples of wheat from the international breeding test CIMMYT (harvest year 2003) were used. Standard milling test at CD1 auto mill confirmed expressive different milling parameters of single varieties. Rheological properties of flours in dough were assessed at farinograph, extensigraph, fermentograph SJA, maturograph and oven spring apparatus. Baking test was also performed. Significant correlation was obtained between the milling parameters, grain hardness, flour water absorption and specific bread volume. The significant correlation was found between water absorption and yield of semolina (r = 0.79); fermentograph gases volume and yield of semolina (r = 0.89), farinograph water absorption (r = 0.77), kernel hardness (r = 0.76); specific bread volume and flour protein content (r = 0.57), the yield of semolina (r = 0.57). The most related section correlation was found between maturograph dough resistance and final dough volume on fermentograph (r = 0.70).