Farinograph, extensograph and mixograph are the special instruments used to determinedough rheological characteristics. In this study, twenty-seven wheat cultivars ofdifferent gluten strength were used to study the correlations among each rheologicalparameter determined by above instruments. Multiple linear regression analysis and pathcoefficient analysis were used to study the direct and indirect effects of 11 doughrheological characteristics on bread quality. The results showed significant correlationsamong the principal parameters. There were significantly or extremely significantlypositive correlations among development time (DT), stability time (ST), farinographquality number (FQN) of farinograph, area, maximum resistance (Rmax), viscoelastic ratio(Rmax/E)of extensograph and mixing time (MT), 8-minute-curve-tail (8MCT) of mixograph.These indexes affected bread-making quality either directly or indirectly. Of all theindexes, ST, maximum Rmax, MT and FQN were the most important ones.
