 The aim of this study was to evaluate the relationship between the rheological properties of wheat flour mill streams and Arabian oxalent content in order to predict flour functionality. The tested wheat variety was IS laudis and an industrial milling station with multiple rolls was used to produce 30 passes of flour streams. Physical chemical parameters such as moisture, ash content, falling number, wet gluten content, index, and damaged starch content were measured using various testing equipment. Additionally, the total content of non-starch polysaccharides and Arabian oxalents, as well as soluble and insoluble fractions, were investigated. Significant differences were found between the mill streams in terms of the content of physical chemical parameters and rheological properties, as well as insoluble and insoluble fractions of non-starch polysaccharides and Arabian oxalents. Furthermore, the relationships between these parameters and principal component analysis, PCA, could be used by millers to select and blend flour streams to achieve a desired level of functionality. Wheats from late reduction and sizing passages. This article was authored by Piotr Luko, Agnieszka Watowitz, and Merrick Gankars. We are article.tv. Links in the description below.