Correlations between chemical and certain rheological quality parameters of wheat flour and bread

The aim of this research was to determine existence the correlation between chemical and certain rheological quality parameters different wheat flour samples bread produced from them. Three type 500, which were as experimental in industrial conditions, analyzed. analysis composition (content water, ash, ash on dry matter, fat, protein, starch) farinograph (farinograph water absorption, dough development time, stability dough, softening degree number, group) has been conducted. These analyzed used for production. Also, three (volume bread, mass overall sensory bread). After that, examined found very important absorption (FWA) composition: content (p˂0.05), fat protein (p˂0.05) starch (p˂0.05). a significant impact positive volume found.