The rheological properties of dough are determined by the amount and proportion of gliadin and glutenin proteins. Extensibility and resistance to the extension of doughs which can be measured using the extensigraph or alveograph allow good assesment of the baking behavior under realistic conditions. In our study, we compared the extensigraph and alveograph parameters of 87 flour samples. The results showed that the alveograph parameters were different from the extensigraph parameters. The classification of wheat varieties was different, and the order of varieties, as well. The alveograph properties were affected by other factors than the extensigraph properties, except the W value. The two rheological tests did not give similar results, therefor neither test are replaceable.

In countries with suitable conditions for growing winter wheat, there are millions of tons of poor-baking-quality wheat harvested every year. In this investigation, representative samples of low-quality-wheat lots were analyzed. The baking quality properties, protein, ash, and macro-and microelement concentrations were determined for different particle-size fractions of flour. Flour fractions of different particle sizes sieved from the same flour samples yielded significantly different analyses for protein, ash, and macro-and microelements. It was determined that the particle fraction of 125-63 mm had better baking parameters than the original flour sample, and it constituted 32.5% of the total mass of the original amount of flour. In addition, the mineral-element concentration was also found to be much higher than that of the original flour, which means that besides its better baking quality, it also had a higher nutritional value. The single, unmixed utilization of the 125-to 63-mm flour fraction would mean more economic production for the baking industry and a higher value end product for the consumer. Based on our findings, we also recommend that in the chapters on materials and methods of the articles dealing with different kinds of flour, the authors should indicate the particle sizes of the flour samples analyzed because these may result in more objective evaluations of the readings.

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