Determination of the Relations Between Rheological Pproperties of Wheat Flour Which Measured with Alveograph, Farinograph and Mixograph

This research was carried out in order to determine the relations between some rheological properties (alveograph, mixograph, farinograph) of 20 bread wheat genotypes. rheological properties of dough is very important, since they directly affect the quality of bakery products and also provide information about the structure of the dough. most commonly used rheological dough testing instruments are alveograph, farinograph, mixograph in evaluation of dough quality. in this study; alveograph (energy value 83, 42-315, 56 10-4 joule, pl 0,27-0, 95), farinograph (water absorbtion %56, 40-64, 20, stability 1,40-4, 65 min., development time 2,15-4, 25 min.) and mixograph (development time1,19-3,43 min., the softening value % 12,05-74,43 min.) analyses were determined. there were significant corelations between the rheological properties.