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  • 1 SELTON Research Centre Kolodĕjská 24 Sibřina 25084 Czech Republic
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A 10-gram computerised mixograph-based Reomixer instrument was used to analyse eight bread wheat cultivars. The influence of flour or whole-grain meal and different hydration methods for whole-grain meal on the prediction of baking quality was studied. Using flour/whole-grain meal materials and different hydration methods, several Reomixer parameters were found to correlate with bread-making performance. Regression equations were constructed using statistically significant Reomixer parameters. Whole-grain meal Reomixer analysis under constant hydration of 75% proved to be as comparable a method for bread-making performance evaluation as flour analysis.

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