Abstract: Nine quality indexes of dough based on eight kinds of wheat flour have been measured with the Texture Analyzer in this paper. The nine indexes of dough were elasticity, adhesive force, adhesiveness, fracture force 1, 1st fracture work done, 1st fracture deformation, recoverable work done 1, and recoverable deformation 1. These quality indexes of dough with bread quality (volume and elasticity change rate) and wheat flour characteristic were also studied by correlation analysis. The results showed that correlations between hardness, adhesive force with the volume of bread were significant. Their correlation coefficients were 0.546, 0.568, respectively. The correlation between elasticity and the volume of bread was negative, and the correlation coefficient was-0.606. The correlation between adhesive force and elasticity change rate of bread keeping at room temperature in 24 hours was significant, and the correlation coefficient was 0.707.The texture of dough and wheat flour characteristic had obvious correlation. Key words:texture analyzer;dough bread;flour;quality Studies on Application of Texture Analyzer to the Quality Evaluation of Dough and Bread ZHENG Tie-song (Department of Food Science and Engineering, Nanjing Normal University, Nanjing 210097, China) Abstract:Nine quality indexes of dough based on eight kinds of wheat flour have been measured with the Texture Analyzer in this paper. The nine indexes of dough were elasticity, adhesive force, adhesiveness, fracture force 1, 1st fracture work done, 1st fracture deformation, recoverable work done 1, and recoverable deformation 1. These quality indexes of dough with bread quality (volume and elasticity change rate) and wheat flour characteristic were also studied by correlation analysis. The results showed that correlations between hardness, adhesive force with the volume of bread were significant. Their correlation coefficients were 0.546, 0.568, respectively. The correlation between elasticity and the volume of bread was negative, and the correlation coefficient was-0.606. The correlation between adhesive force and elasticity change rate of bread keeping at room temperature in 24 hours was significant, and the correlation coefficient was 0.707.The texture of dough and wheat flour characteristic had obvious correlation.

Key words: texture analyzer, dough bread, flour, quality