## 3 Results
[11], we determined that the ash content in the wheat flour streams ranged from 0.440 to 0.755%, with a noticeable increase from B2 to B4 due to the gradual reduction of the gap between the rollers, which resulted in the release of the aleurone layer, fine bran, and germ particles together with the endosperm. In the IS Laudis variety flour, we noted that the ash content tends to increase gradually in successive breaking streams B1-B5 (from 0.671 to 1.282%, respectively), followed by a decrease in fraction streams R1-R3 and early reducing flour streams (C1-C5) with a further increase in later reduction streams C6 (2.352%) and C7 (3.931%), which is consistent with the findings reported by others [2; 14]. The increase in the ash content also revealed an increase in contamination with non-endosperm tissue in a later break and reduction streams. Ash content may be related to flour yield, as reported by [PERSON] et al. [3], as we saw around 70% yield, with a mean of 0.44% ash content from the first reduction passages, followed by a final extraction with yield over 76% with 0.51% of ash. As suggested by [PERSON] et al. [12; 17], flour streams with ash content may be characterized by a high content of lipoxygenase and dehydrocarbate reductase, and these components may negatively affect the bread quality [9]. When the ash content was higher than 2%, we found it not possible to evaluate the gluten content and gluten index due to the inability of equipment settings. The IS Laudis wheat variety is a high-gluten wheat, so each of the passages obtained during milling was characterized by a high content of wet gluten in the range of 23.84-44.62%. Wet gluten content is often used as a parameter of protein quality to determine bread dough fermentation tolerance [11]. The high content of this ingredient in the obtained passages is considered an indicator of high quality within the obtained flours. In the breaking passages B2-B5, which are suited to a gradual grinding of wheat grain and then separation of endosperm from bran, the content of wet gluten increased with progressing milling from 35.99 to 43.56% (Table 1). In the flour stream from the B3 break passage, the gluten content was at a higher level than in the B2 and B4 passages, which was probably due to the fact that the flour from this passage was characterized by a lower content of minerals. A similar dependence was observed in sorting systems DD1I-DD1 II and DD1 III, these being an extension of wheat meal screening from passages B2 and B3, respectively (Figure 1). Similar observations were made by [PERSON] et al. [3] and [PERSON] et al. [11]. The increase in the protein content in various flour streams is affected by the increase in the presence of peripheral endosperm and protein-rich bran particles [15]. Flour streams of sorting passages coming from plasmifters R1 to R4 contained comparable wet gluten content. Those with an ash content over 1%, such as R5, did not contain enough gluten proteins to perform the test. Streams of reducing passages were characterized by a lower content of wet gluten in comparison to breaking passages, fluctuating in the range of 27.05-30.26%, respectively. Lower values were achieved by flours separated from R1F2 and R1G2, which were characterized by a higher (coarse) particle size. Generally, due to the lower ash content and the lack of peripheral parts of the endosperm, they can be defined as originating from the central parts of the endosperm. The reducing passages C1-C7 are used to break up the endosperm to the largest possible amount of flour. Thus, flour streams from C1-C6 demonstrated wheat gluten that ranged from 23.84-32.10% and, similarly to the sorting passages, at a higher level of ash, they either did not form gluten (passages C7I and C7 II), or the amount of wet gluten was very low (passages C5 and C6). The correlation coefficient calculated between A and G was only 0.34 at \(p<0.05\). As reported by [PERSON] et al. [11], the differences in wet gluten content are due to the protein content and the sourcing of the bran and fat.