TITLE ……………………


   
  

46 
 

Journal homepage: www.fia.usv.ro/fiajournal 
Journal of Faculty of Food Engineering,  

Ştefan cel Mare University of Suceava, Romania  
Volume XV, Issue 1 - 2016, pag. 46  - 54 

 

 

CORRELATIONS BETWEEN QUALITY OF FLOUR T-500  

CHARACTERISTICS AND BREAD VOLUME 

 
*Viktorija STAMATOVSKA1, TatjanaKALEVSKA1, Marija MENKINOSKA1, Gjore NAKOV2,  

Zora UZUNOSKA1, Lenche MITKOVA3 
 

1Faculty of Technology and Technical Sciences-Veles, Ss.Kliment OhridskiUniversity, Bitola, R.Macedonia 
stamvikima@gmail.com 

2Department of Biotechnology and Food Technologies, Ruse “Angel Kanchev” University, Branch Razgrad, 
47Aprilsko vastanie Blvd., Razgrad 7200, Bulgaria, gore_nakov@hotmail.com 

3A.D. Žito Vardar, MošaPijade 2, 1400 Veles, R.Macedonia 
*Corresponding author 

Received August 28th 2015, accepted March 13th 2016 

 
 

Abstract: The quality of flour and its quality characteristics (quantity of gluten, quality of gluten, 
physical and chemical properties of gluten, the ability to release a gas etc.) influence the quality of 
flour and that of bread. If we take into consideration whether one type of flour is of quality or not, a 
correct answer will be given only when its rheological characteristics are well known. The aim of the 
present study is to determine how quality characteristics of wheat flour T-500 can influence bread 
volume, showing that the quality characteristics of eight different types of wheat flour T-500 are 
established according to the analysis result of the rheological characteristics of the kneaded dough. 
Thus, according to the obtained results, the dependence between the examined parameters of flour 
(the content of moisture, the content of  ash, acid level, amylographic number, moisture gluten, 
extensibility, extensibility resistance, the relation Re/E, energy of dough) and bread  volume, is 
determined with correlation. There is a positive correlation between certain parameters of the 
examined flour and bread volume. 
 
Keywords: wheat flour, quality characteristics, dough, volume, bread 
 
 

1. Introduction  
 

The quality characteristics of the flour 
depend on the relation of the chemical 
ingredients in the flour and the quality of 
those ingredients. The flour which is used 
for the production of bread must have such 
a proportion and properties of proteins and 
starch, to be able to fix enough quantity of 
water when the dough is being knead. The 
quality of the flour is determined according 
to the quality of gluten and starch. [1] 
From technological aspect the most 
important proteins that are in the flour are: 

gliadin and glutenin. These two proteins 
with adding water are growing and sticking 
each other making gluten (stick), which is 
making the structure of the dough (Figure 
1). 
There are starch grains, proteins as 
albumin and globulin between those 
bubbled and sticks molecules. In this way 
the so called wet gluten is produced. This 
wet gluten which connects all the physical 
characteristics of gliadin and glutenin 
fraction in it is considered for the most 
responsible for the quality of the baker’s 
products. [2, 3, 4] 

http://www.fia.usv.ro/fiajournal
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Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XV, Issue 1  – 2016 

Viktorija STAMATOVSKA, Tatjana KALEVSKA, Marija MENKINOSKA, Gjore NAKOV, Zora UZUNOSKA, 
Lenche MITKOVA, Correlations between quality of flour T-500 characteristics and bread volume, Food and Environment 
Safety, Volume XV, Issue 1 – 2016, pag. 46 – 54 
 47 

 
 

 
 
 
 
 
 
 
 

 
Fig.1. Production of gluten [5] 

 
Creating of the gluten is a characteristic of 
the wheat flour, which is considered to 
have the most quality gluten, while the 
quality of other flour gluten is different or 
does not exist.  [2] 
Rheology studies complex viscous-elastic 
systems, among which the dough is one of 
the most remarkable. The dough, indeed, is 
not a hard body, because it shows elastic 
properties, and is not a liquid, although it 
has properties of a liquid. During the 
rheological examination, the size of the 
deformation of the shape, volume or 
weight is measured according to the used 
power in a certain time interval. [6, 7]  
For examination of the properties and 
reactions of the dough for mixing and 
extensibility, different measurement 
instruments are used, whose task imitates 
the conditions in the production. The most 
famous are: instruments as registering 
mixers (farinograph and mixograph) and 
instruments for extensibility of the dough 
(extensograph and alveograph). [8] 
Farinograph is an instrument for measuring 
physical properties of the dough and that 
depends on the gluten. It is used for 
measuring the resistance power of the 
dough when it is mixed. This method gives 
a data for the ability of the dough to absorb 
water, the time needed for the growth of 
the dough, stability of the kneaded dough, 
the level of softening of the dough when it 
is kneaded, and also data for the quality 
number and quality group. [1] 
The surface of the gotten triangle of faring 
graph (cm2) is determined with 

planimetres. For the certain surface of the 
triangle, in the chart according to 
HANKOCZY-u the quality number of the 
dough is seen, and that number is suitable 
for a certain quality group (A1, A2, B1, 
B2, C1, C2). The surface of the triangles is 
between 0 to 50 cm2, quality number from 
100 to 0. [9, 10] 
The extensograph examines the physical 
properties of the dough and it’s reaction of 

fermenting and mechanical treatment. The 
picture, for the quality of the dough which 
is received as a result or a faring-graph, is 
completed. The above mentioned 
properties are registered on a diagram 
(extensogram). On the extensogram are 
shown: energy (A), extensibility power (E) 
as well as resistance power of the 
extensibility (Re), that characterizes the 
quality of the gluten stick. From all these 
indicators the proportion between the 
resistance power of the extensibility and 
extensibility (Re/E =k) can be calculated, 
and thus a data for the dough behavior in 
the process of production is received. [1]       
Amylograph is a tool which is used for 
determination of the quality of the starch 
and the action of  -amilasys, and with 
such an examination data for the process of 
cauterization of the starch from which 
depends humidity, elasticity, porosity, look 
and freshness in the middle of the bread 
are received.  [11]  
In this paper the received results from the 
rheological examination of of eight 
different types of wheat flour T-500 are 
presented and the dependence between the 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XV, Issue 1  – 2016 

Viktorija STAMATOVSKA, Tatjana KALEVSKA, Marija MENKINOSKA, Gjore NAKOV, Zora UZUNOSKA, 
Lenche MITKOVA, Correlations between quality of flour T-500 characteristics and bread volume, Food and Environment 
Safety, Volume XV, Issue 1 – 2016, pag. 46 – 54 
 48 

examined parameters of the flour and the 
volume of bread is determined. 
 
2. Matherials and methods 
 
The examinations are made in the 
laboratory in AC.”Zito Vardar” – Veles, 
Republic of Macedonia. Subject of 
examination are eight different types of 
commercial available wheat flour T-500.  
In every type of the flour the following 
parameters are determined: content of the 
humidity [12], content of the ash [13], acid 
level [14], content of the wet gluten [15] 
and rheological properties with: 

amylograph Brabender, farinograph 
Brabender Duisburg and extensograph 
Brabender (Figure 2). [9, 10, 15]  
From each of the examined wheat flour 
wheat bread T-500 is produced according 
to the same recipe (the same percent of 
additive 0.5 %, yeast 3 %, salt 1.8 %). The 
quantity of water is changed according to 
the power of soaking water on the 
representative types of flour.  
The order of the basic information of the 
production is given in the Table 1. 
 
 

 
 
 
 
 
 
 
 
 
 

Fig. 2. Amylograph Brabender, farinograph Brabender Duisburg and extensograph Brabender 
 

Table 1. 
Sequence of the main production operations 

 
 Whole wheat bread Т-500 

Technological procedure Time (minutes) Temperature (°С) 
Preparation of raw materials 10 room 
Mixing of dough   (I + II speed) 9 room 
Dough fermentation 30 room 
Dividing the dough into pieces 3 room 
Curvature of the pieces 2-3 room 
Resting of the pieces 10 room 
Finishing formation of dough 1 room 
Finishing fermentation 38-45 70 
Bread baking 30 200-250 
Cooling of the bread 180-300 room 

 
One of the most important and used 
indicator for the quality of the bread is its 
volume. The volume of the bread is 
determined with measurement of the 
volume of the bread according to length 
and height (the shorter line) of the bread. 
The given values are multiplied and in that 
way it is given how much is the volume of 

the bread [15]. There is a correlation 
among the examined parameters of the and 
the volume of the received bread, and 
Pearson coefficient of correlation (R) [16] 
is determined, and then a statistic 
substantiality for the level of substantiality 
0.05 is determined [17]. 
 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XV, Issue 1  – 2016 

Viktorija STAMATOVSKA, Tatjana KALEVSKA, Marija MENKINOSKA, Gjore NAKOV, Zora UZUNOSKA, 
Lenche MITKOVA, Correlations between quality of flour T-500 characteristics and bread volume, Food and Environment 
Safety, Volume XV, Issue 1 – 2016, pag. 46 – 54 
 49 

3. Results and discussion 
 
The given results from the analysis of the 
commercial wheat flour T-500 marked as 
samples from 1 to 8 are shown in Table 2. 
In Table 3 the received values for Pearson 
coefficient of correlation (R) and statistic 
substantiality (p <0.05) are given. 
From the shown results it is concluded that 
the examined flour content of humidity is 
between 12.24 % to the flour 3 and to 

14.00% to the flour 5. The received values 
are in compliance with  the rules for the 
minimum conditions for making 
operations, quality and types of flour, the 
way and methods for taking samples, as 
methods for analysis of the quality of the 
flour [14], according to which the relative 
moisture in the flour that is put in 
operations mustn’t be bigger than 15.00%. 
 

Table 2. 
Characteristics of wheat flour T-500 and obtained bread volume 

      * АU - Amylograph units, BU - Farinograph units, EU – Extensograph units 
 

 
From the given values of the content of ash 
in the certain samples of flour it can be 
determined that the samples of flour 2, 3 
and 7 are remarkable for the biggest 
content of ash (0.55 %), and with the 
smallest content of ash from 0.50 % in the 
samples of flour 1, 4 and 5. The received 
values for the content of ash in all the 
samples are in the borders from 0.46 % to 
0. 50 %, that are in compliance with the 
prescribed ones for the wheat flour T-500 
[14] 
 
 
 

 
In the relation to the acid level in the 
examination, the received values do not 
exceed the allowed maximum for this type 
of wheat flour (level of acid to 3.00). [14] 
In Table 2 the values for amylograph 
number in the amylogram units are shown. 
With the read values as a bаse (from 480 to 
520 ) it is considered that all types of flour  
have a normal ability for clustering and the 
production of bread in optimal area, does 
not show friability, with color of core 
characteristic for that product (amylograph 
unit between 260 and 650). [18] 
  

Quality parameter 
Sample of wheat flour Т-500 

1 2 3 4 5 6 7 8 
Moisture (%) 12.99 13.30 12.24 13.50   14.00 13.50  13.60   13.70 
Ash (%)  0.50  0.55 0.55  0.50   0.50 0.52  0.55  0.52  
Acid level (mL) 2.00 2.20 2.40  2,50  2.30 2.30  2.40  2.10  
Wet gluten (%) 18 23 23 23 23 24 23 19 
Water absorption (%) 56.50 55.50 68.50 56.80 66.7 57.00 59.00 56.50 
Degree of softening (BU) 190 100 105 90 100 80 90 110 
Quality number  34.10 47.40 46.70 57.70 51.00 65.40 60.30 47.90 
Quality group  C1 B2 B2 B1 B2 B1 B1 B2 
Extensibility  (mm) 95 115 100 125 95 124 121 105 
Resistance to extension (EU) 40 200 230 190 270 480 280 90 
Resistance to extension / 
Extensibility (Re/E) 0.42 1.74 2.30 1.52 2.84 3.87 2.31 0.86 

Energy  (cm²)  6.00 37.20 35.00 34.50 36.40 87.20 48.50 13.20 
Amylograph number (AU) 480 480 460  460 520 500 500  520 
Sample of wheat bread T-500 1 2 3 4 5 6 7 8 
Bread volume (cm3)  2050 2400 2500 2380 2430 2610 2600 2130 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XV, Issue 1  – 2016 

Viktorija STAMATOVSKA, Tatjana KALEVSKA, Marija MENKINOSKA, Gjore NAKOV, Zora UZUNOSKA, 
Lenche MITKOVA, Correlations between quality of flour T-500 characteristics and bread volume, Food and Environment 
Safety, Volume XV, Issue 1 – 2016, pag. 46 – 54 
 50 

Table 3 
Correlation between the volume of the bread 

and the appropriate parameters of the flour and 
statistic substantiality 

 
The received value of the coefficient of 
correlation between the content of 
moisture, the content of ash in the flour, 
the acid level of the flour and amylograph 
number in the examined samples of flour 
and the volume of the bread given in the 
Table 3 shows that there is a technical 
positive correlations with a weak 
dependence between the changeable ones. 
(Figure 3-6).  
 

 
Fig. 3. The dependence of the volume of bread 

from the content of moisture in the flour 
 
The received values for p are bigger than 
0.05, so it can be considered that the 
received results are not statistically 
important for the level of substantiality of 
0.05.   

 
 

 
Fig. 4. The dependence of the volume of bread 

from the content of ash in the flour 
 

 
Fig. 5. The dependence of the volume of bread 

from the content of acid level in the flour 
 

 
Fig. 6. The dependence of the volume of bread 

from the amylograph number 
 

From the shown results it is seen that the 
content of the moisture gluten in the 
examined samples of flour varies from 
18% (flour 1) to 24 % (flour 6). According 
to the division given from Kaluderski, 
Filipovic (1998) the content of gluten in 
the samples 1 and 8 (18 % and 19 %, 
appropriately) can be tagged as small 
(from 14 to 20 %) the content of gluten in 
the samples 2, 3, 4, 5 and 7 (23 %) as 

Quality parameter Coefficient of correlation R 
p -

value 
Moisture (%) 0.26 0.53 
Ash (%) 0.48 0.23 
Acid level (mL) 0.46 0.25 
Amylograph number 
(AU) 

0.39 0.15 

Wet gluten (%) 0.53 0.17 
Extensibility (mm) 0.46 0.25 
Resistance to extension 
(EU) 0.61 0.11 

Resistance to extension / 
Extensibility (Re/E) 0.60 0.12 

Energy (cm²) 0.59 0.13 

y = 3.025x + 964
R² = 0.152V

ol
um

e 
(c

m
3 )

Amylograph number (AU)
y = 90.059x + 1243.6

R² = 0.0679V
ol

um
e(

cm
3 )

Moisture (%)

y = 514.1x + 1276.7
R² = 0.214V

ol
um

e 
(c

m
3 )

Acid level (mL)

y = 3805.3x + 453.23
R² = 0.2278

V
ol

um
e 

(c
m

3 )

Ash (%)



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XV, Issue 1  – 2016 

Viktorija STAMATOVSKA, Tatjana KALEVSKA, Marija MENKINOSKA, Gjore NAKOV, Zora UZUNOSKA, 
Lenche MITKOVA, Correlations between quality of flour T-500 characteristics and bread volume, Food and Environment 
Safety, Volume XV, Issue 1 – 2016, pag. 46 – 54 
 51 

satisfactory (from 21 to 24 %) , and the 
content of gluten in the sample 6 ( 24 %) 
as good (from 24 % to 27 %). 
The received value for the coefficient of 
correlation between the content of 
moisture gluten in the examined examples 
of flour and the volume of the bread is 
given in the Table 3 (R=0.53), and it refers 
to the moderate positive correlation, which 
means that there is a tendency with a high 
variable value for the content of moisture 
gluten in the flour to go with a high 
variable value for the volume of the bread 
and the same in reverse order. (Figure 7). 
With increasing of the content of the 
moisture gluten in the flour, the volume is 
increased. From the received value for p 
(0.17) it can be considered that the result is 
not remarkable for p <0.05 (Table 3) 

 
Fig. 7. Dependence of the volume of bread from 

the content of moisture gluten in the flour 
 
From the obtained extensorgraph and 
farinograph curves of the commercial 
wheat flours T-500, the data related to the 
power of water absorption, the degree of 
softening of the dough during kneading, 
extensibility and extensibility resistance, 
the relative number and energy of the 
dough, as well as the number and the 
quality group of the flour (Table 2). 
The ability of water absorption of the flour 
is related to their strength. From the 
calculated values for power of absorption 
of water given in Table 2 it is established 
that the flour 3 has the greatest power of 
water absorption (68.50 %).  

Because more power to water absorption 
means stronger flour it can be concluded 
that this flour is stronger than the other 
analyzed flours. [9]  
In terms of the degree of softening the 
sample 1 (190 FU) is with highest features, 
indicating poor flour. In strong flours the 
degree of softening is very small, while in 
the poor is large. [2] 
Based on the planimetric surface of the 
obtained farinographic curves from 
HANKOCZY table the following 
parameters are reported: the quality 
number and a quality group of the samples 
are determined [10]. Table 2 shows that 
with the lowest number of quality 34.10 is 
the flour 1 (quality group C1), and with the 
highest 65.40 is the flour 6 (quality group 
B1). The flour samples 4 and 7 also belong 
in B1 quality group. The other samples 
according to the quality number belong to 
the quality group B2.  
The extensograms give the following 
parasmeters: extensibility and extensibility 
resistance, and the energy and the relative 
number is determined (Table 2). 
The extensibility specifies the length of the 
extensogram curve that is extensibility of 
the dough i.e gluten (mm). For good 
quality a mean value is required, because 
excessive extensibility gives molten 
dough, which is not favorable for obtaining 
optimal quality product (flour 4 with 
extensibility 124 mm), while small length 
means getting short dough, which is also 
considered as unfavorable (1 and 5 flour 
with extensibility 95 mm). [1, 2] 
Regarding the extensibility, the value of R 
is 0.46 (Table 3). Although it is technically 
a positive correlation, the relationship 
between the variables is weak (Figure 8). 
From the resulting value of p (0.25) it can 
be concluded that the result is not 
significant for p <0.05 
The extensibility resistance (resistance to 
extension) is expressed in EU 
(extensographic units) shows the amount 
of the extensogram after 50 mm stretching. 

y = 45x + 1456.3
R² = 0.2859

V
ol

um
e 

(c
m

3 )
 

Wet gluten  (%)



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XV, Issue 1  – 2016 

Viktorija STAMATOVSKA, Tatjana KALEVSKA, Marija MENKINOSKA, Gjore NAKOV, Zora UZUNOSKA, 
Lenche MITKOVA, Correlations between quality of flour T-500 characteristics and bread volume, Food and Environment 
Safety, Volume XV, Issue 1 – 2016, pag. 46 – 54 
 52 

 
Fig. 8. Dependence of the volume of bread from 

extensibility 
 
It represents the resistance that the dough 
gives to extension and for good quality a 
greater value is desirable because a great 
height is a sign of strong glue (flour 6 with 
a resistance to stretching 480 EU). [1] 
In terms of extensibility resistance (Table 
3), the correlation coefficient is R = 0.61. 
This is a moderate positive correlation, 
meaning that there is a tendency of high 
value variable the extensibility resistance 
to go higher variable value of the volume 
of the bread and vice versa (Figure 9).  
 

 
Fig. 9. Dependence of the volume of bread from 

the extensibility resistance 
 

Figure 9 shows that by increasing the 
extensibility resistance the volume of the 
bread increases. The resulting value p 
(0.11) is greater than 0.05. The result is not 
significant for p <0.05. 
Energy (cm2) indicates the surface that the 
extensographic curve forms. That is the 
energy that is consumed for extension of 

the dough. It should be greater because it is 
an indicator of the volume i.e the volume 
of the dough. If the energy is higher, it is 
considered that the flour is stronger 
because more energy is consumed for 
extension (flour 6 with energy 87.20 cm²). 
If the surface is small we have low energy, 
which means that the flour is low (flour 
with energy 6.00 cm²). 
The resulting correlation coefficient 
between the energy consumed for 
extension and the volume of bread (R = 
0.59), suggests a moderate positive 
correlation, meaning that there is a 
tendency of high variable value of energy 
to go with high variable value of volume of 
the bread and vice versa (Figure 10). By 
increasing the energy increases the 
volume. The p-value is 0.13 (Table 3). The 
result is not significant for p <0.05. 
 

 
Fig. 10. Dependence of the volume of bread from 

energy 
 
The relation Re / E provides data on the 
behavior of the dough during processing 
and despite the energy gives best 
indication for quality. Depending on the 
value, the yield of bread volume, the 
relation between the diameter and height of 
bread or the characterization of the 
physical condition of the dough during 
processing can be determined. If its value 
is greater, the dough is shorter, and if it is 
less, the dough is more elastic. The flour 
used in baking i.e. to achieve good volume 
of the bread the relation of 1.5 to 2.5 is 
considered as the best. [1, 19]  
 

y = 6.690x + 1,710.348
R² = 0.212

V
ol

um
e 

(c
m

3 )
 

Extensibility (mm)

y = 0.8506x + 2257
R² = 0.3737

V
ol

um
e 

(c
m

3 )
 

Resistance to extension (EU)

y = 4.4563x + 2280.3
R² = 0.3456V

ol
um

e 
(c

m
3 )

Energy (cm2)



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XV, Issue 1  – 2016 

Viktorija STAMATOVSKA, Tatjana KALEVSKA, Marija MENKINOSKA, Gjore NAKOV, Zora UZUNOSKA, 
Lenche MITKOVA, Correlations between quality of flour T-500 characteristics and bread volume, Food and Environment 
Safety, Volume XV, Issue 1 – 2016, pag. 46 – 54 
 53 

Based on the values of the relation Re / E 
(Table 2) it is concluded that generally, the 
flours subject to analyzes are distinguished 
by a favorable relation (1.5 to 2.5) to 
achieve a good volume of bread. But, the 
experience has shown that the most 
favorable relation is the relation 2.3 (flour 
3 and 7). Thus, with the most favorable 
relations are the flours 3 and 7, which is 
confirmed by the values obtained for the 
volume of the bread produced from these 
flours. From the Table 2 it can be seen that 
these flours are characterized by lower 
extensibility and lower extensibility 
resistance and less energy than the flour 6, 
but due to favorable relative number they 
do not differ in terms of the volume 
compared to the bread produced from the 
flour 6. 
Often, when the relative number is greater 
than 2.3 the technological process is 
changed, that is the time of the first 
growing of the dough (sample 5 and 6), 
and when the relative number is less than 
2.3 additives are added to increase the 
extensibility resistance (sample 1, 2, 4 and 
8). 
Resulting correlation coefficient between 
the relation Re / E and the volume of the 
bread (R=0.60), indicates moderate 
positive correlation which means that there 
is a tendency of high value variable 
relation Re / E to go higher variable value 
of volume of vice versa. (Figure 11). 
 

Fig. 11. Dependence of bread volume on the 
ratio Re/E 

By increasing the energy and volume 
increases too. The result is statistically 
significant for the significance level of 
0.05 (p = 0.12) (Table 3). 

4. Conclusion 
 

The bread is thermally cooked dough, 
usually from wheat flour. If the flour is 
good and quality, then the bread made 
from it will be with the required quality 
characteristics. The analyzed eight 
commercial wheat flours T-500 meet the 
conditions prescribed in the Regulations on 
the minimum conditions for marketing, 
quality and types of flour, means and 
methods for taking samples and the 
methods for analyzing the quality of flour 
in terms of content moisture, ash content 
and acid level.  
From performed tests it can be concluded 
that the sample flour 1 belongs to the 
quality group C1, the flour samples 4, 6 
and 7 belong to group quality B1, and the 
other samples belong to group quality B2. 
For the content of wet gluten in the 
samples it can be concluded that flours 1 
and 8 it is a small 14 to 20 %, in the 
samples 2, 3, 4, 5 and 7 it is satisfactory 
from 21 to 24 %, and the content of gluten 
the sample 6 is good 24 to 27 %. 
Based on the values of Pearson's 
correlation coefficient (R) it can be 
concluded that between the respective 
parameters of flour (moisture content, ash 
content, acid level, amylographic number, 
wet gluten content, extensibility and 
extensibility resistance, a relative number 
and energy) and the volume of bread there 
is a positive correlation. With the increase 
in the aforementioned parameters the 
volume increases. 
 
5. References  
 
[1] MITEVSKA T., JANKULOVSKA B., Food 
technology, Ministry of Education and Science of 
the Republic of Macedonia, Skopje, (2013). 
[2] ŽEŽELJ M., Technology grain and flour: 
knowledge, preservation and processing of grain, 
Faculty of Technology: Institute for Cereal 
Technology, Novi Sad, (1995.) 
[3] KALUÐERSKI G., KALUÐERSKI S., TOŠIČ 
B., Food technology, Institute for textbooks and 
teaching aids, Belgrade, (2006). 

y = 100.35x + 2247.3
R² = 0.3546V
ol

um
e

(c
m

3 )

Resistance to extension/Extensibility 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XV, Issue 1  – 2016 

Viktorija STAMATOVSKA, Tatjana KALEVSKA, Marija MENKINOSKA, Gjore NAKOV, Zora UZUNOSKA, 
Lenche MITKOVA, Correlations between quality of flour T-500 characteristics and bread volume, Food and Environment 
Safety, Volume XV, Issue 1 – 2016, pag. 46 – 54 
 54 

[4] WIESER  H., Chemistry of gluten proteins, 
Food microbiology, 24 (2): 115-119, (2007). 
[5] http://grist.org/food/2011-11-10-gluten-why-all-
the-fuss/ MATTES M., Food Studies: What’s up 
with gluten?, (2011). 
[6] CANJA M. C., LUPU I. M., PĂDUREANU V., 

Study on rheological behavior of bakery dough 5th 
International Conference "Computational 
Mechanics and Virtual Engineering " COMEC 
2013, 24- 25 October 2013, Brasov, Romania, 383-
387, (2013). 
[7] AMJID R. M., SHEHZAD A., SHEHZAD H., 
SHABBIR A. M., KHAN R. M., SHOAIB M., A 
comprehensive review on wheat flour dough 
rheology, Pakistan Journal of Food Sciences , 
23(2): 105-123, (2013). 
[8] MIRONEASA S., GUTT S.,  GUTT G., 
CODINA G. G., Rheological behavior of wheat 
flour during mixing and heating, Annals of 
DAAAM for 2011 & Proceedings of the 22nd 
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http://www.intechopen.com/books/wide-spectra-of-quality-control/the-role-of-empiricalrheology-in-flour-quality-control
http://www.intechopen.com/books/wide-spectra-of-quality-control/the-role-of-empiricalrheology-in-flour-quality-control
http://www.intechopen.com/books/wide-spectra-of-quality-control/the-role-of-empiricalrheology-in-flour-quality-control
http://www.nebraskawheat.com/wp-content/uploads/2014/01/WheatFlourTestingMethods.pdf
http://www.nebraskawheat.com/wp-content/uploads/2014/01/WheatFlourTestingMethods.pdf
http://www.nebraskawheat.com/wp-content/uploads/2014/01/WheatFlourTestingMethods.pdf
http://www.socscistatistics.com/tests/pearson/Default2.aspx
http://www.socscistatistics.com/tests/pearson/Default2.aspx
http://www.socscistatistics.com/pvalues/pearsondistribution.aspx
http://www.socscistatistics.com/pvalues/pearsondistribution.aspx

	There are starch grains, proteins as albumin and globulin between those bubbled and sticks molecules. In this way the so called wet gluten is produced. This wet gluten which connects all the physical characteristics of gliadin and glutenin fraction in...
	5. References