Farinograph quality number (FQN) is a conventional index introduced by BrabenderTM company. This rheological index, which is a resultant of all Farinogram indices, is used in wheat research studies. In this study, the relationship between FQN and wheat quality as well as breadmaking quality of 13 Iranian wheat cultivars was investigated. A significant (a=0.01) correlation was obtained between FQN and all wheat quality characteristics, except that of protein content. Among the characteristics investigated, Dough Stability with a correlation coefficient of 0.835 showed the highest correlation coefficient. Between the wheat cultivars studied, Alamoot and Bezostaya showed the lowest and the highest FQN values, respectively. FQN gives the possibility for classification of wheat cultivars based on a single quality index.

Lots of investigation has been done in order to increase wheat yield per acre in Iran, but there is not enough study about quality of produced wheat. Bread quality in Iran has been deteriorated in recent years, mostly due to employing wheat flours of low quality. Thus the present study was conducted to find the chemical and rheological properties of four bread wheat cultivars (Omid, Rosshan, Golestani and "Kal") produced in Sabzavar region. The results indicated that the quantity and quality of "Kal" wheat gluten are more desirable in comparison to the other varieties. The rheological experiment results indicated that the Omid wheat flour is the best regarding the dough resistance coefficient and alfa amylase activity. The alfa amylase activity of all flours was low. Appropriate time for fermentation of bread dough for all flours was 75 to 90 minutes. Mixture of one to ten ratio of Roshan and Omid flour produced bread with better quality. The results also indicated that the rheological properties of "Kal" flour dough such as mixing resistance, breaking point resistance and valorimeter value are acceptable. The bakery properties of "Kal" flour are better than Rosham flour. The "Kal" variety of wheat is the same as Roshan variety and the only difference between them is the region of production and farming conditions. It shows that farming condition is one of the important factors affecting bread wheat quality.

In tropical and dry farming areas, in some seasons, wheat use after harvesting with out any delay to obtain its optimum quality. This wheat can’t be used industrially, because have no essential gluten matrix. Furthermore flour and bread which is made, have no enough quality and a lot of it will be wasted. During this project five kind wheat [Azar2, Dez, Sardari, Showa and Star] is tested. The results shown that the storage of them for 50-60 day after harvesting can improve qualitative specifications of this kind such as; zeleny, gluten index, dough resistance, water absorption, valor metric value and bread volume. According to this, storing wheat for 50 – 60 day after harvesting is essential for having optimum gluten matrix and wheat quality for baking and is offered.

In this study, mathematical modeling of hot air baking-drying of thin-layer crisp bread was investigated.Thin-layer drying process were conducted under three different temperatures of 110, 150 and 190 °C at a constant air velocity of 0.5±0.1 m/s and absolute humidity of 0.6 ± 0.04g water/kg dry air. It was found that the baking-drying process occurred in falling rate period over the baking-drying times. Eight well-known thin-layer baking-drying models were fitted to the baking-drying experimental data of crisp bread, implementing non-linear regression analysis techniques. Based on the coefficient of determination (R2) and root mean square error (RMSE) values, it was concluded that the best models in terms of fitting performance for hot air baking-drying of bran free crisp bread were Wang & Singh and Logarithmic while for whole-wheat crisp bread were Page, Logarithmic and Wang & Singh. The moisture transfer from crisp bread was described using the Fick’s diffusion model. The effective diffusivity was within the range of 2.88×10-8 to 1.11×10-7 m2/s for bran free crisp bread and from 2.47×10-8 to 8.84×10-8 m2/s for whole-wheat crisp bread over the temperature range. The activation energy for bran free and whole-wheat crisp bread was found to be 25.22 and 23.43 kJ/mol, respectively.

The present study has introduced a mixture of seven nano-metal oxides (WO2, TiO2, Al2O3, SiO2, Y2O3, ZrO2, and MgO) as a MicroWave (MW) susceptor to evaluate its effectiveness compared to two others conventional susceptors on temperature distribution, weight loss, and quality characteristics of cakes baked in a 900-W MW oven. Based on the results, the highest processing time was related to cakes baked without any susceptor. The operation time varied depending on the susceptor used; therefore, the cake baked in the MW with the nano-metal oxides susceptor had  the lowest operational time. The final surface temperatures of the samples varied between 181, 160, 140, and 130°C during MW baking with nano-metal oxides, alumina + silicon carbide (Al2O3+SiC), aluminum (Al) susceptors, and without a susceptor, respectively. Therefore, the temperature of the nano-metal oxide susceptor reached higher than 177°C, which was necessary for non-enzymatic browning reactions. The susceptor of nano-metal oxides in MW heating not only changed the surface temperature of the product in contact with the susceptor but also affected other parts of the product. Additionally, the rate of the browning reaction starts low at the beginning of the process, gradually increases, and then decreases towards the end of the process. Furthermore, cakes baked with the nano-metal oxide susceptor exhibited the lowest hardness compared to those baked without a susceptor. In conclusion, the nano-metal oxide susceptor is the most suitable choice for MW baking cakes due to its high level of surface absorption of MW radiation, resulting in increased surface temperature, shorter processing time, and lower hardness.

Improving the baking quality is one of the main goals in bread wheat breeding and high molecular weight (HMW) glutenin subunits compositions has a key role in bread-making quality,In the current study,HMW glutenin subunit composition and quality scores were determined in 41 Iranian commercial breed wheat cultivars using nine STS specific markers,Based on the results,the exception of two cultivars,Arvand and Roshan that had a moderate bread-making quality (quality score 6),in other cultivars bread-making quality were evaluated as desirable (quality score between 8 to 10),Eleven alleles were identified at different loci,Three alleles were on the Glu-A1,six alleles on the Glu-B1 and two alleles on the Glu-D1,The highest frequency was at Glu-A1 locus related to 2* allele (70,73%),at Glu-B1 locus related to 7+8 allele (53,66%) and Glu-D1 locus on 2+12 allele (51,22%),Among the 15 unique combinations obtained,the combination of 2*,7+8,2+12 (26,83%) with quality score of 8 was the most common combination of HMW glutenin subunits,The set of markers used in this study provided the ability to identify the all common HMW subunits in Iranian wheat cultivars and as accurate and confident way to replace the SDS-PAGE technique can be used,