Relationships among Mixolab rheological properties of isolated starch and white flour and quality of baking products using different wheat cultivars

This paper is concerned with rheological properties of native starches isolated from six cultivars of Triticum aestivum L. and from two hulled wheat species belonging to taxon T. dicoccum Schrank and from Triticum spelta L. These results measured using the Mixolab system were compared with those of white flour. The differences identified were caused by protein's elimination and high starch content. Nevertheless, cluster analysis confirmed similar cultivar classification whether based on isolated starch or white flour. Therefore, starch was a significant carrier of typical cultivar rheological properties. Additionally, the contribution of detected starch rheological characteristics for bread-making and predicting cookie quality were analyzed. The cluster analysis was further confirmed by multiple stepwise regression models selecting the best set of flour and starch rheological parameters for testing final bread and cookie quality parameters. All seven calculated regression models included at least one starchy rheological parameter, and their multiple regression coefficients varied in a range from 0.62 to 0.87 for predicting four bread parameters and from 0.62 to 0.80 for predicting three cookie parameters.