Baking properties of commodity samples of flour
The article is devoted to scientific justification of interrelation of baking properties of flour with rheological properties of dough and standard quality indexes of flour. Samples of six consignments of baking wheat flour of different producers have been investigated and it has been revealed that one of them doesn't meet requirements of the standard by it's gluten content, and according to the total indications of alveograph only three samples of six can provide production of standard quality bread. Correlation dependence of volume yield and baking assessment average grade with W indicator (energy of deformation) based on alveograph is established.