Comparing bread-making properties of white and whole wheat flours from 64 different genotypes: A correlation analysis

Quality attributes of wheat and its flour strongly influence the processability, end-product performance, and consumer acceptability of wheat-based products. The quality of whole wheat flour (WWF) has been estimated using white flour (WF) methodologies, which raised concerns due to the uncertain correlations between WF and WWF. Strong correlations were identified between the WF and WWF for protein content and flour water absorption (r = 0.98 and 0.71, respectively), pasting properties of peak and final viscosity (r = 0.85 and 0.70, respectively), and the optimum mixing time determined by Mixograph (r = 0.83). In contrast, the bread volumes and water retention capacity were weakly correlated for WWF versus WF (r = 0.48 and 0.28, respectively). There was a negative relationship between the peak value of WF and the hardness of the white bread (r = −0.58), while it was not present for the WWF bread. This comparative evaluation of the dough rheological properties and bread-making performance of WF and WWF from 64 wheat genotypes is valuable to breeding programs, food processors, and millers, ultimately enhancing the efficiency and sustainability of wheat-related industries.