The aim of the research was to determine to what extent the farinograph and alveograph parameters correlate with each other, and with the physical-chemical parameters, frequently used in the evaluation of wheat flours quality. Thus, 81 samples of wheat flours were analyzed. We found a better correlation of alveographic parameters, such as Extensibility and Mechanical Work (r2 varied between 0.48-0.51), with Protein content and Gluten content of flours, compared to farinographic parameters: Development time and Stability (r2 varied between 0.25-0.35). A poor correlation between farinographicand alveographic parameters was observed, the maximum value of the determination coefficient being r2=0.40, between Stability and Mechanical Work. The factorial analysis led to the highlight of four principal components. The first principal component was strongly correlated with the Protein content (including Gluten) of flours, with most farinographic (except for Water absorptin) and alveographic parameters (Mechanical work, W and Extensibility index, G). This component appears to express the tolerance of flours to the mechanical stress, exerted in the dough phase and their ability to preserve the own viscosity under mechanical stress conditions. The second principal component is related to the dough resistance to deformation, as expressed by the alveographic parameters Resistance and the P/L ratio. Principal components three and four were strongly correlated with flours ash (extraction degree) and amilolytic activity.
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*** ICC no. 155 - determination of wet gluten quantity and quality.
*** ISO 3093:2009 - Wheat, rye and their flours, durum wheat and durum wheat semolina - Determination of the falling number according to Hagberg-Perten.
***ISO 5530-1:2013 - Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph.
***ISO 27971:2015 - cereals and cereal products - Common wheat (Triticumaestivum L.) - Determination of alveograph properties of doughat constant hydration from commercial or test flours and testmilling methodology.