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Rheological properties of the dough made from milled wheat products of various particle size, i.e., wheat shorts, girls and flour, and their effect on the loaf-volume potential of whole wheat bread were investigated in this study. One Korean wheat variety $quot;Cho-Kwang$quot; was tested for suitability in whole wheat bread. The percent ash and protein content of the milled wheat products were 2.3% and 13.7% respectively. Ranges of 7.3, 5.6 and 4.8 mixograph peak-height were observed in Fraction 1(wheat flours), Fraction 2 (wheat girts) and Fraction 3(wheat shorts), respectively. Dought stability of Fraction 1 did not decreased appreciably as compared to that of commercial first grade bakei s flour. Bread-baking test employing a standard formula showed that the wheat grits (0.2-0.5 ㎜ in diameter) appeared to be the limit beyond which a rapid decrease in loaf-volume potential was noted. Optimum loaf volume and crumb characteristics were obtained in 80% wheat grits/20% wheat flour blend.
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