Thesis:

Title : Evaluation of Baking Properties of Four Wheat Varieties Cultivated in Sarab County, Iran

Wheat, as a strategic commodity and the main raw material for bread, is of great importance in terms of quantity and quality. Bakery quality is influenced by the physicochemical properties of flour and dough rheology and directly affects the characteristics of the final product such as volume, texture, freshness and shelf life of bread. Sarab County in East Azerbaijan Province is one of the important wheat cultivation areas where high-yielding improved varieties (Pishgam, Pakutah and Mianband Shahriar) and one local variety (Mahmoudi) are cultivated. However, a systematic evaluation and comparison of the bakery quality of these varieties under the climatic and soil conditions of Sarab has not been conducted so far. The present study was designed and implemented with the aim of comprehensively comparing In this study, the physicochemical properties of flour (protein percentage, Zeleny number, gluten quantity and quality, ash), dough rheological indices (farinography and extensography), bread crumb texture and sensory evaluation were evaluated. (r > 0.95, p < 0.01) showed that there is a positive and highly significant correlation between crude protein content, gluten index, Zeleny sedimentation number, farinograph stability and extensograph energy with bread volume and texture softness. Pishgam variety was identified as an excellent and extremely strong industrial variety for the production of bulky and fancy breads. Shahryar variety is a strong and distinctive variety, a balance of spreadability and presentation stability and is suitable for semi-bulky and traditional industrial breads. Pakutah variety was placed in the middle position for the production of traditional sourdough breads (lavash and tafton). Mahmoudi was found to be a weak variety in terms of dough stability but excellent in creating traditional aroma and flavor, which is not suitable for industrial baking alone, but has high value in the confectionery industry, especially in flour mixing formulations with strong varieties. Based on the findings, the optimal combination and mixing of modified variety flour (Pishgam/Shahriar) with local Mahmoudi variety flour (?? to ?? percent) creates an ideal formulation that, in addition to maintaining the mechanical strength of the dough and the volume of the bread, optimizes the sensory characteristics and originality of the taste of traditional bread in the Azerbaijan and Sarab regions. Also, protecting the genetic reserve of the Mahmoudi variety and registering it in the country's plant gene bank for use in future breeding programs is strongly recommended.and native varietythe bakery properties of four index wheat varieties cultivated in Sarab County.

Keywords: Keywords: Wheat, bakery quality, rheological properties, farinography, extensography, improved varieties, Mahmoudi native variety, Sarab County List