Publication year: 2011 Source: Trends in Food Science & Technology, Available online 24 September 2011 Valentina Stojceska, Francis Butler The objective of this study was to investigate the large variation in correlation coefficients reported in the literature for correlations between rheological properties of the wheat flour dough and its baking performance. While some studies reported in the literature on the correlations between dynamic rheological properties and baking performance that achieved high coefficient of correlation values, the studies appear to have limited ability to use dough rheological properties to predict baking performance. An analysis of a study with one of the highest values reported for the coefficient of correlation (r = 0.94) between dynamic rheological properties and baking performance found that when the standard error for the correlation is considered, the value of the correlation for prediction purposes of loaf volume was extremely limited.
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Investigation of reported correlation coefficients between rheological properties of the wheat bread doughs and baking performance of the…