| Abstract: | The objective of this research was to determine whether computer‐analyzed (objective) mixograph parameters could replace conventional mixograph parameters in the evaluation of flour quality. The 642 hard winter wheat flours, collected from federal regional performance nurseries in 1995 and 1996, were analyzed by a conventional and computerized mixograph. Mixograph bandwidths at 6 min (BW6) showed the most significant linear correlation with subjective mixing tolerance scores (r = 0.81, P < 0.1%, n = 642). Prediction models of conventional and experimental baking parameters were developed by continuum regression using computer‐analyzed mixograph parameters of a calibration set (n = 282). The developed models could estimate conventional mixograph mixing time and tolerance scores, baking water absorption and mixing time, and bread loaf volume, showing R2 values of 0.86, 0.74, 0.68, 0.80, and 0.51, respectively, for a validation set (n = 380). These results indicated that computer‐analyzed mixograph parameters could be applied to develop prediction models to be used for flour quality evaluation in wheat breeding programs. |
