ASSESSING THE APPROPRIATENESS OF RHEOLOGICAL PARAMETERS FOR THE PREDICTION OF WHEAT QUALITY AND BAKING PROPERTIES

Rheological properties of gluten and of two types of dough made of seven wheat cultivars have been measured by oscillating tests, by creep and creep recovery tests and by micro extensigrams. Correlations between the different parameters and to the bread volume generated by micro baking tests show that the best prediction of the wheat quality is possible if dough resistance at the point of rupture is determined. Cohesivity of dough is supposed to be a major quality parameter whereas elasticity and viscosity are of less importance.