DOUGH PROPERTIES RELATED TO BAKING QUALITY USING PRINCIPAL COMPONENT ANALYSIS

This study assesses the association between physical properties and baking performance of dough. Sixty-six argentine wheat-breeding lines were milled using an experimental mill. Wet gluten content and physical dough properties were determined in flours; while breads, cookies and crackers were made to evaluate baking performance. Principal component analysis (PCA) was utilized to observe variations among flour samples studied. A close association was found between some farinograph parameters (development time, stability), some alveograph parameters (G, W, P), and the attributes of bread quality (specific volume and total score). Results obtained in cookies and crackers indicate that there is a close positive correlation between weak gluten content and technological attributes of quality such as specific volume and sensory evaluation (total score).