The protein contents of wheat flours showed an inverse relationship with dynamic rheological measurements, G' and G" upto about 14% protein level, but at higher protein contents there was no further effect on the dynamic moduli. Dynamic measurements (G' and tan 5) followed a power-law dependence on increasing gluten concentration in the gluten-starch doughs. There was an evidence of a transition point in the relationships between gluten concentration and the dynamic moduli in the gluten-starch doughs. The transition point occurred at protein content of similar to 12 % of bread wheat flours. The elastic character (G') decreased drastically as the gluten content was increased prior to this transition but, afterwards, a much more gradual decrease was observed. A similar, but opposite trend was noticed for tan delta. Farinograph water absorption values of doughs showed inverse relationships with G' and G" upto about 60% water absorption, reaching a minimum at this value, after which there was a slight increase in the dynamic moduli.. Dynamic rheological analysis showed a very weak inverse relationship (R-2=0.16) between the G' values of flour doughs and the loaf volume data. However. the G' values of glutens demonstrated significant positive relationships (R-2=0.73) with breadmaking performance.
