Quality traits for genetic lines of bread wheat are usually determined from pan bread made from roller milled white flour. In Canada, several artisan and industrial bakers request bran-rich flour such as stone milled flour. The objectives of this study were: 1) to determine the quality of stone milled flour from different varieties, and 2) to screen analytical tools for judging the performance of stone milled flour. Wheat varieties were obtained from two crop years across several Ontario locations. Grain composites (3/variety) were processed on a commercial stone mill. Flour was sifted (300 祄 apertures) which corresponded to about 85% yield and 1.2% ash. Pan bread (AACC Approved Method 10-10B) and artisan bread (lean formula, and hearth oven baking) were prepared. For white flour, correlation between dough strength (Mixogram) and bread volume was 0.85** and 0.65* for pan and artisan breads; for stone milled flour, correlation was 0.87** and 0.73**. Correlation between bread processes was 0.66*. ACTahoe, AC Barrie and Celtic gave similar results in pan bread but AC Tahoe was the best for artisan bread. AC Brio had the smallest loaves, whatever the bread type. Wheat screening for stone milled flour and/or artisan bread would be different than white flour/pan bread applications.
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