The relationship between large deformation rheology of wheat flour dough with protein quantity and aggregate stretching degree of milling streams flour based on regression analysis

The aim ofthis study was tocompare the role ofprotein quantity and aggregate stretching degree inpredicting dough stability and extensibility using the regression analysis, and toexplore amore effective way ofconducting the prediction. Flours from 28 milling streams ofthe wheat cultivar Shiluan 02-1 were collected asexperimental material. Using the value of(ash content/L*) (L*–lightness), wesorted the milling streams flour from the inner layer tothe outer layer ofwheat kernel, which was divided into early reduction, later reduction, and break flours. Three regression models, quantity-based, stretching-degree-based and (quantity× stretching-degree)-based model for predicting dough stability and extensibility were evaluated ineach category ofmilling streams through their coefficient ofdetermination (R2). Certain patterns were observed inphysicochemical properties offlour from different categories ofmilling streams. Despite those considerable changes, the quantity-based model broadly produced greater R2values than the stretching-degree-based model, and the (quantity× stretching-degree)-based model could ingeneral provide higher R2 values than the other two models onpredicting dough stability and extensibility. The results suggest that measuring the protein quantity and aggregate stretching degree atthe same time isofpractical improvement indough rheology evaluation, compared tofocusing oneither factor alone.