## 3 Results
M-C5 values indicate starch retrogradation [60; 61; 63] and were lower for breaking passages (B2-B5) and sorting passages flours (R4-R5) and, as in the studies of [PERSON] et al. [3], in the reduction passages (C5-C6) of flour streams from peripheral parts of the kernel. This relationship was associated with the cooling setback M-C5\(-\)C4 index (Table 5) at the correlation level of 0.93 (\(p<0.05\)). There is a strong correlation between the results obtained through the application of the different procedures assessed in this study. In the Mixolab(r) analysis, a decrease in the M-C4 torque and an increase in the M-C4\(-\)C3 differential is generally seen as a decrease in the falling number in the tested flour [55]. Herein, FN and viscosity assessments of M-C4\(-\)C3 from Mixolab(r), as well as WA and SD allowed analysis of some properties tested by means of the Alveograph procedure. Of note, the alveolaric procedure and selected values provide little predictive information about dough behavior, unlike the Mixolab(r) \"hot\" stage (M-C2, M-C3, M-C4, and M-C5). This Mixolab(r) data is therefore extremely useful. Moreover, Mixolab(r) data shows good differentiation between the mill streams, allowing inferences on the properties of both protein and starch complex, and the amylolysis/retrogradation phase. A further advantage of the test device is that it gives researchers the ability to analyze flours with a high content of bran fraction and ash, which is difficult or impossible when utilizing other devices evaluating such rheological properties. Hence, using Mixolab(r) gives the possibility to assess the similarities of various mill streams of flours so as to study the complete milling process and produce reproducible flour blends [55]. Table 6 shows the results of wheat flour stream SRC as determined utilizing a variety of liquids. The Solvent Retention Capacity (SRC) method indicates the hydration capacity of wheat flour, and the flour's ability to absorb various solutions is measured depending on the chemical composition, i.e., the amount and quality of gluten, starch, and pentosans. This attribute is assessed utilizing distilled water (Wa), 50% sucrose (Su), 5% lactic acid (La), and 5% sodium carbonate (Sc). Water absorption depends on all of the flour components listed above, thus providing an overall picture of the water-holding capacity of the dough system. The absorbed sucrose solution determines the properties of pentoses, which are formed as a result of pentosan hydrolysis. The volume of the absorbed lactic acid solution characterizes the hydration properties of gluten depending on the quality and quantity of gluten proteins, while the absorbed Na\({}_{2}\)CO\({}_{3}\) solution provides information on the degree of starch damage [45]. Large differences in SRC values were found in the tested flour streams. In the data we derived, WaSRC ranged from 61.867 to 159.775%, SuSRC from 92.951 to 178.502%, LaSRC from 96.788 to 180.035%, and ScSRC from 74.394 to 193.406%. According to the results listed in Table 6, the lowest water absorption (WaSRC) was found in the DD1 sorting passages, the breaking passages, and the initial sorting and reduction passages. Comparing the WaSRC results with water absorption measured via the application of fairnograph and Mixolab(r) procedures, the correlation coefficients were 0.93 and 0.92, respectively, at \(p<0.05\). The SuSRC values indicate the amount of arabinylans in the analyzed flour sample. Unlike in the studies of [PERSON] et al. (2018), we noted higher SuSRC values in breaking stream flours. These were probably brought about by the presence of endosperm adjacent to the aleurone layer. High values of SuSRC were also obtained in the reduction and filter flour streams (V2-V3).