Relationship Between Wheat Flour Quality And Biscuit Quality Parameters

Studies were carried out to evaluate the relationship between the wheat (flour) qualitytraits and biscuit quality parameters. Eighteen different wheat and twenty-five commercialflour samples were chosen in this subject, to test their physical and chemical traits,rheological properties, solvent retention capacity and alkaline water retention capacitycharacteristics, biscuits made by the wheat flours and evaluate their quality. Analysis therelationship between the wheat quality characteristics and biscuit quality, then determine theindex range of the wheat flour quality characteristics for good biscuit.The correlation results indicated that among the physical and chemical characteristics ofwheat flours and biscuit characteristic, the hardness and wet gluten content of wheat hadnegative effects on biscuit quality, the whiteness of the flour had positive effects on biscuitquality.As the results of the rheological properties of the dough, the Farinograph waterabsorption, Alevograph P, W and P/L were found to be highly correlated to biscuit qualitynegatively, Alevograph L had a positive correlation with biscuit quality. The Extensographparameters had little effect on biscuit quality. The Water SRC, Carbonate SRC, Lactic AcidSRC, Sucrose SRC, and AWRC of flour and biscuit quality had highly negative significantcorrelations.According to the research, the recomend quality traits for biscuit flour are presentedbelow: wet gluten content≤26%, water absorption≤55%, stability time≤2.0min ofFarinograph, P≤60mm, W≤150mJ, P/L≤0.5of Alevograph, Water SRC≤55%, CarbonateSRC≤70%, Sucrose SRC≤95%, AWRC≤56%.