The purpose of this study was to investigate the effects of replacing wheat flour with oat bran fiber and tragacanth gum on the qualitative properties of the Brotchen bread. In this research, the effects of various concentrations of tragacanth gum (0. 25 and 0. 75%), and various concentrations of alginate sodium gum (0. 25 and 0. 75%), separately and in combination (0. 5% and 0. 5%) was investigated on the Brotchen bread formulations. The results of the investigation of physicochemical properties showed that the addition of different concentrations of tragacanth gum and alginate sodium gum did not have a significant effect on fat content, redness index, protein percentage and pH in comparison with control treatment. By increasing the amount of tragacanth gum and alginate sodium, in Brotchen bread formulation the percentage of moisture content, bread volume, ash content and jaundice index and brightness index significantly (p≤, 0. 05) increased. The test results of textural evaluation showed, by adding 0. 5% tragacanth gum and 0. 5% alginate sodium gum (T5) the staling of Brotchen bread significantly (p≤, 0. 05) decrease. The sensory evaluation results showed that treatment containing 0. 5% tragacanth gum and 0. 5% alginate sodium gum due to the highest sensory score and the lowest amount of staling, were introduced as the optimal treatment.

Celiac disease is the most common disease that occurs because of consuming Gluten. The only method to treat this disease is to use gluten-free foodstuffs. The purpose of this research was to optimize the production of Gluten-free Brotchen bread based on corn that contains lentils flour and Mucilage to the seeds. For this reason, the lentils flour was added to the formulation in three levels of (25, 50, and 75 percent) as the replacement of wheat flour and mucilage to the quince seeds in three levels of (1, 2, and 3 percent), and finally the resulted and obtained optimized sample was compared to the sample that was without lentils flour and mucilage to the quince seeds. The statistical analysis and optimization of this process was performed in response surface method. The obtained results indicated that with adding lentils flour and mucilage to the seeds, the amount of viscosity, density and moisture of seeds were increased and the lightness and stiffness level of the sample tissues were decreased. The samples particular volume was decreased very slightly with adding lentils flour but it was decrease at first and then increased with more trend through adding the mucilage amount to the seeds. Also, the general reception of samples indicated that with increase in the amount of lentils flour the amount of general reception, from the viewpoint of evaluators, was decreased at first and increased then, while with increase in the amount of mucilage to quince seeds the amount of general reception was increased at first and decreased then. The results of formulation optimization indicated that to reach the above mentioned purposes it is necessary that density of lentils flour will be 25% and density of mucilage to quince seeds will be 3%. On the one side, the results of comparison between the control and optimized sample indicated that the optimised sample had more viscosity, moisture and general reception than control sample. According to the obtained results it can be said that mucilage to quince seeds can be used to simulate and imitate the properties of gluten and also the lentils flour can be used in producing the gluten-free bread.

This study investigated the effect of adding Mozafati date seed powder and wheat bran on the quality parameters of Brotchen bread and dough. For this purpose, the values ​​of physical and chemical characteristics (volume, specific volume, weight, moisture, ash, protein, dietary fiber, water activity, particle size, percentage of biota, Falling number, gluten, gluten index, zelenic sedimentation, delayed sedimentation) and examining the color of the crust and the central part of the bread), farinograph and extensograph characteristics of the prepared doughs, mechanical characteristics (texture profile analysis) and sensory characteristics (appearance, color, flavor, texture) of the bread produced with additional date kernel powder ( 0, 5, and 10 %) and wheat bran (0, 2.5, and 5%) were investigated in two resting periods of 90 and 180 minutes during 7 days of storage. The results showed that the amount of water absorption, development time, stability, tensile strength and maximum dough strength increased with the increase in the amount of added date kernel powder and wheat bran. It also decreased in softening degree, extensibility and energy levels. The values ​​of L* and a* color of the crust and the Crumb part of the bread decreased with the addition of PKP (p<0.05). The change in softening degree and stability values ​​was statistically significant (p<0.05). The addition of the two mentioned substances caused a firmer structure in the bread samples and reduced the staleness of the bread. It was observed that resting time of 180 minutes compared to 90 minutes had better results in texture and physical characteristics of bread (p<0.05). Although the sensory acceptance by the descriptors decreased (p<0.05), it was placed in a good grade. The result of this study showed that the presence of wheat bran and date kernel powder provides good quality bread and helps to increase fiber in the diet.

Oxidation of bread lipids during baking and storage reduces the nutritional value of the product and leads to the formation of off-flavors and off-odors. In this research, oxidative stability of rice bran, corn, canola, sunflower and soybean oils during Brotchen bread baking process and storage was evaluated. Baking process caused a significant increase in oxidative indices such as peroxide, anisidine, Totox and thiobarbitoric acid values and free fatty acid content. However, storage of breads for 6 days in room temperature did not affect the value of the indices. Generaly, the value of the indices in bread containing rice bran oil was lower than those of the other breads, which indicated the higher oxidative stability of rice bran oil in baking process and storage. Pure oils treated in simulated baking process and storage had an oxidative quality similar to that of breads. This means that bread ingridients may not have an effect on oil oxidative stability. Bread containing rice bran oil gained also higher scores in sensory evaluation, which of course were in agree with its better oxidative status.

Today, the use of fish protein concentrate (FPC) for enrichment of bread has been attracted the attention of many of nutritionist. In this research, the effect of enrichment of brotchen bread by 2/5, 5, 7 and 10 percent of FPC was studied. According to the organoleptic test, the samples, which contained 5 to 7 % FPC, were accepted. The chemical tests on the reference sample showed that it contained 11/43% protein, 1/13% fat, 29/69% moisture and 2/014 % ash. The protein , fat , moisture and ash enriched samples by 5 and 7 percent of FPC increased by 15/36%, 1/14%, 34/27%, 2/22% and 17%, 1/15%, 36/25%, 2/425 respectively . On the other hand the results of farinograph test has shown that the absorption of moisture for dough contained 5 to 7 percent of FPC increased by 1-2%. The shelflife of the enriched samples was determined to be 48 hours. Regarding to the results of this study the enrichment of Brotshen bread by 5-7% of FPC of Silver carp is recommended.

To achieve favorable outcomes in breeding programs, selection of parents based on General Combining Ability (GCA) and Specific Combining Ability (SCA) is so important. In order to study the genetic parameters, general and specific combining abilities and the type of disease resistance genes action against take-all disease in bread wheat, 6 wheat genotypes (729, 1622, 2109, 1528, 1546 and 1526) were crossed in one-way diallel cross. Seeds of F1 generations (F1s) and parents were planted in the research greenhouse of Vali-e-Asr University of Rafsanjan, Iran and take-all disease tolerance, stem and root dry weights, tiller number and elements such as manganese (Mn), zink (Zn), potassium (K) and iron (Fe) concentrations in plant tissue were measured. The results of Griffing analysis showed that general and specific combining abilities were significant for all traits except tiller number and K element. In terms of Take-all disease resistance, the best general combiners were 1622 and 729 genotypes, respectively. The best resistant hybrids were 2109×1546, 546×1528 and 1622×1526 that had the highest specific combining ability. Evaluation of genetic parameters by Hayman method for disease index and disease score confirmed the results of Griffing analysis and showed that the dominance and over dominance of gene actions had the greatest importance in genetic control of the resistance to take-all disease (T-41 isolation). Finally, due to low narrow sense heritability and low genetic ratio in resistance to take-all disease, it can be concluded that selection for resistance to take-all disease does not respond well in early generations, so selection after purity, that done by bulk, single-seed descent and double haploid methods can be effective in wheat breeding.

In this research, unsubsidized baking and subsidized baking are compared. To achieve this, we have used causual comparison and questioner methods. Bread consumers in four provinces (Azarbyjansharghi, Khorasanjonobi, Esfahan, and Sistanvabalochestan) are asked some questions. These questioners were aimed at getting their idea about quality and quantity of bread. The main hypothsis of this research was: “ the quality of unsubsidized bakery is better than subsidized bread” . Results show that consumers are more satisfied with unsubsidized bread than subsidized bread. 85% of consumers in four provinces prefer unsubsidized bread while 25% prefer subsidized bread due to their financial problems, however they are not satisfied by the bread which made by subsidized flour. Also, results point to the fact that bread waste is more in subsidized bakery.

To study the effect of salinity stress on some physiological traits in wheat cultivars (Triticum aestivum L.), a factorial experiment based on randomized complete block design with three replicates was performed at 2017 in the research greenhouse of Agronomy Department, University of Tehran. Salinity treatments at two levels; control (1.2 dS/m) and sodium chloride treatment (16 dS/m) and seven wheat cultivars, Rowshan, Inia-66, Mahdavi, Khazar-1, Karaj-2, Ghods and Shole were the experimental treatments. According to the results, relative water content, yield and its components and potassium/sodium ratio decreased in all genotypes while Na+ content and remobilization of carbohydrates were increased. Salt resistant varieties, Roshan and Inia-66, had the highest level of relative water content, remobilization of soluble carbohydrates and number of grains per spike. In addition, Roshan cultivar showed the highest potassium concentration and K+/Na+ in the shoots, while Ghods and Sholeh as sensitive cultivars had the highest sodium concentration in the shoots. Findings showed that the ability of a cultivar to remobilize soluble carbohydrates is one of the traits that determine salt stress tolerance, hence, this trait is suitable for evaluating salt tolerance of wheat cultivars in the future investigations.