Abstract
Thirty-three samples of wheat flour of 80 % extraction were examined for a range of quality factors, and made into Arabic bread, which was then scored for various aspects of quality. Bread scores and results of dough tests were subjected to correlation and regression analysis. These showed that many factors combined to govern bread quality, and that for some individual factors there was a definite optimum. The Farinograph development time and Valorimeter value related well to bread quality, but different flour qualities governed each aspect of bread quality. Baking absorption and starch damage were also important quality parameters. The results show that Arabic bread of optimal quality was produced with flour from hard wheats with protein contents between 10 and 12 %.
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