摘要：In this research, it was aimed that which method is more reliable, repeatable and accurate to detect the relationship between dough rheologic properties measured by the means of farinograph - extensograph and consistograph - alveograph , and the bread quality parameters of the flour. 13 samples from the each one of Type 550 and Type 650 flours were used in the bread making experiments and rheologic analyses. As a result of the comparison of the correlation coefficients between the bread quality and rheological analyses for each flour type separately and together with them, at the prediction of the breadmaking qualities of the flours, the dough extensibility test parameters became more effective than these of the dough mixing tests. The extensograph parameters on the low exraction -strong flours, showed the higher performance than the other one. The most effective parameters were, the energy and resistance values of extensograms and the energy and elasticity values of alveograms (p<0.01). Mixing tests gave some reasonable results for only low extraction-strong flours (Type 550), but the consistogram parameters showed excessive deviations with the flour types used.
