Thesis:

Evaluation of the Quality Characteristics of Taftoon Flatbread Made with Wheat Flours of Different Extraction Rates and Whole Rye Flour

Taftun bread is one of the traditional and popular Iranian breads, the quality and nutritional value of which are affected by the type of flour used. The percentage of wheat flour extraction directly affects the chemical composition, rheological properties, and sensory characteristics of the bread; while the addition of whole rye flour can improve the nutritional value of the bread by increasing dietary fiber and bioactive compounds. However, the presence of bran and non-starch polysaccharides in whole flours may reduce the volume of the bread and change the texture and consumer acceptanceThe aim of this study was to evaluate the effect of different percentages of wheat flour extraction (75, 85 and 95%) and whole rye flour replacement (10%, 20% and 30%) on the quality characteristics of Tafton bread, including physical, chemical, rheological and sensory properties. For this purpose, the design was carried out in a completely randomized design with three replications. Standard tests were performed to measure moisture, ash, wet gluten, fiber, dough rheological properties and bread quality tests and sensory testsThe results showed that increasing the percentage of wheat flour extraction and replacing it with rye flour reduces the volume and increases the darkness and firmness of the bread, but combining wheat flour with 85% and 10% rye flour extraction can create a favorable balance between the qualitative characteristics, sensory characteristics and nutritional value of the bread. This research can provide a scientific and practical solution for producing traditional breads rich in fiber and healthier with consumer acceptance. ..

Keywords: Tufton bread, percentage of wheat flour extraction, whole rye flour, sensory quality, nutr