## 3 Results
The relationships between water absorption and parameters P, W, and P/L can be achieved during measurement, and relationships between P and absorption capacity are very often due to starch damage and lowering of the strength of the flour. The higher W values would suggest more stable flour during kneading [55]. Strain Hardening Index (SH) is related to the properties of the gluten network, especially large glutenin molecules, which are responsible for the branching and entanglement of the gluten polymers and thus the strength and development of the gluten network [40]. [PERSON] [56] found that a high rate of strain hardening is crucial for bread dough development and yield by it facilitating the inflation of dough bubbles into larger volumes and thinner cell walls. Many studies have shown a correlation between bread volume and SH [56; 57; 58]. The results presented in Table 2 show that the highest SH values and, at the same time, suitability for bread baking, are shown by the first breaking (B2, B3), sorting (R1F1-R1F2), and reducing (C1-C3) passage flour streams. Interestingly, the V1I and V1 II filtration passages flour streams obtained from the vibro-sifter are also characterized by high SH values. The R4 and R5 flour streams showed the lowest values of the SH index, so the application of these streams is not recommended for bread flour composition. Samples containing high ash content (C5-C7 II) did not show the ability to form gluten networks, so results are missing in these flour streams. These results were not included in PCA analysis due to the absence of alveographic results for some flour streams, i.e., P, L, W, and P/L could not be evaluated in the C7 II stream, Ie was not found in C7I and C7 II stream flours, and SH index was not available for C6, C7I, and C7 II streams flour. These flour streams included very high amounts of ash content (Table 1) because of the presence of external grain layers which excluded gluten from the obtained flour. Thus, it was not possible to test selected properties using the Alveograph procedure. The results of selected features measured with the Farinograph are presented in Table 3. From the individual numerical values of farinographic parameters read from the chart (Figure 2a), conclusions can be drawn about the baking quality of individual flours and the direction of their use. The farinographic assessment of flour allows for testing the dough in conditions similar to the production conditions, thanks to which it enables a more complete determination of flour quality and suitability for mechanical processing than basic methods, such as protein content or gluten amount. The differences in farinographic results indices of passage flours depend on the grain fraction from which it is extracted in the technological scheme of the mill. In the tested flour streams from various passages, higher water absorption (WA) was observed in particular in the final breaking (B4, B5), reducing (C4-C7), and sorting (R4, R5) passages, as well as filter flour streams (V1-V3). High WA is most likely due to an increase in the content of ash [3] and damaged starch [59] with high correlation coefficients of 0.86 and 0.72, respectively (\(p<0.05\)). Consecutive passages were characterized by increasing content of non-starch polysaccharides, such as arabinoxylans, which can be found in larger amounts in bran, and the increasing damage in starch granules, which are able to retain larger amounts of water in these flours than in those with low ash. Upon performing tests  
Figure 2: Example graphs of Farinograph (**a**) and Mixolab® (**b**) obtained for R1F1 flour mill stream: DT—development time; QN—quality number; S—stability, DoS10,12—dough softening in time 10 and 12 min; C2—protein weakening; C3—starch gelatinization; C4—amylase activity; C5—starch retrogradation; \(\alpha\) slope—speed of the protein weakening under heating effect; \(\beta\) slope—an indicator of pasting (gelatilization) speed; \(\gamma\) slope—enzymatic (\(\alpha\)-amylase) degradation speed.