Influence of Chemical and Physical Properties of Protein and Starch in Wheat Flour on Characteristic of Bread

Wheat quality is a complex trait. The value of each parameter can be expressed mathematicaly as an index. By using indexes, all quality parameters show certain interrelationships. Forty various flours of winter wheat were tested. The results of the investigation have shown that yiled of bread can be evaluated by parameters of chemical and physical characteristic of protein and starch. Volume of bread and quality of crumb of bread can be evaluated by rheological properties of dough.