Use of maturograph and spring oven for the dermination of wheat flour baking characteristics
M. Hrušková, J. Skvrnováhttps://doi.org/10.17221/3479-CJFSCitation:Hrušková M., Skvrnová J. (2003): Use of maturograph and spring oven for the dermination of wheat flour baking characteristics. Czech J. Food Sci., 21: 71-77.
Quality characteristics of 30 commercial wheat flour samples from Czech industrial mills and 30 wheat flour samples prepared from wheat varieties cultivated in experimental fields (all from wheat harvest 2000) were analysed in detail including maturograph and spring oven (both from Brabender, Germany) as well as bread baking test (Czech method). Specific bread volumes of all flour samples were compared with the bread volumes determined by the oven spring test. The correlation analysis which expressed the relations between wheat flour rheological characteristics and the bread volume is reported. The maturograph parameters correlate significantly with the specific bread volume and the final volume obtained by means of oven spring. All the correlations with the baking test values are high. Both instruments used are suitable for the prediction of the flour baking quality.
wheat flour; dough; rheological characteristics; maturograph; oven spring; bread baking test