In this work, the effect of levels soy milk powder on rheological properties of dough barbary bread has been investigated. Therefore, soy milk powder was substituted for wheat flour at level of 3, 5, 7 and 10 percent. The rheological of dough were evaluated by farinograph, extensograph and amylograph. The results of rheological tests showed, that water absorption, stability, development time and softening degree was increased, but quality number was reduced in farinogram and resistence to extention and area under curves was improved and extensibility was reduced in extensogram. The results of amylograph test showed that gelatinization tempretur was increased,But maximum peak viscosity was reduced.

In this research, the yeast- salt method was use to prepare the bread dough. The yeast used was Saccharomysis cerivisiae(PTCC, 5080) that was used at two levels of 0.06% and 0.12% (based on flour weight). For doing this research, a completely randomized design with three replications was used and the mean comparison was performed by Duncan's multiple-range test. Considering the results, by increasing the use of yeast in mentioned method, the amount of water absorption, development time, stability time, resistance and volumetric number of dough increased compared to the control sample. Also, the dough prepared by yeast-salt method had higher sub-curve area (energy), dough extension resistance and coefficient (ratio of extension resistance to extensibility) compared to the control. Moreover, according to the results of chemical tests, samples of Lavash bread produced by yeast- salt method contained higher moisture, protein and ashes, but lower pH compared to control sample.

Purslane seeds are rich sources of alpha-lineoic acid (omega-3) in all green plans that ever examined. This plant also contains substantial amounts of lignans, dietary fibre and natural antioxidants such as tocopherols. Health benefit of such components in prevention of certain diseases is the major reason for fortification of functional food products with purslane. In this study, effect of the addition of purslane powder on physicochemical (particle size distribution, protein, fiber, wet gluten and zeleny number) properties of wheat flour as well as rheological properties (in farinograph and extensograph) of the corresponding doughs was investigated. Purslane seeds powder was used to replace 50, 10, 150 and 200 g kg-¹ of wheat flour. Total protein and crude fiber contents of supplemented flours increased while wet gluten content and zeleny number of flour blends decreased as the amount of purslane seeds powder increased. Farinograph results showed lower water absorption, farinograph quality number, shorter stability time a higher softening degree for purslane supplemented flours compared to those of control flour. This indicates the weakening of dough rheological properties upon the addition of purslane seeds powder. Extensograph experiments revealed a significant increase in maximum resistance to extension (Rmax) for supplemented flours, except for 5 and 15% supplementation. Dough extensibility and extension energy were declined for all treatments, except for 5% supplemented flour.

In this research, yeast-salt method was used to make flat bread dough. The yeast used for this process was Saccharomyces cerevisiae (PTCC-Code 5080), that was employed at the concentrations of 0.06% and 0.12% (w/w based on wheat flour). In order to carry out this research, a completely randomized design with three replications was used. Means were compared through Duncan's multiple range tests. The findings indicated that the increase in the yeast employed in this method, led to an increase in the degree of water uptake, dough development time, stability period, resistance and quality number as compared to the control. In addition, dough made through yeast-salt method, had a bigger area under the curve (energy), was more resistant to extensibility and had higher coefficient (correlation between resistance to stretching and extensibility) than the control. The results obtained from chemical analysis showed that samples of flat bread made through yeast- salt method contained higher moisture, protein and ash contents but had lower pH.

The purpose of this study was to investigate the effect of zedo gum addition on physicochemical, rheological, and sensory and shelf life of toast dread. The gum was added to the flour (Z2: 0. 25, Z3: 0. 5, Z4: 0. 75, and Z5% 1) and the bread samples were compared with the control one (Z1). The rheological data showed that the addition of zedo gum increased water absorption, dough development time, stability time and farinograph quality number of samples Z4 and Z5 significantly (P <0. 05). The results of extensographic measurements at 45, 90 and 135 min showed that increasing gum percentage caused a decrease in the resistance to extension of dough samples significantly (P<0. 05). The lowest resistance to extension was observed in samples Z4 and Z3, respectively (P<0. 05). In all studied areas, adding zedo gum resulted a significant increase in the ratio number of samples (P<0. 05). The bread compression assessment showed that increasing the amount of gum, brought a decrease to the hardness of the breads, and during the study time, the firmness of all samples increased as a result of staling. Physicochemical results of bread samples showed that increasing gum content of samples increased moisture, ash and protein content significantly while the amount of fat decreased (P<0. 05). Sensory evaluation of breads revealed that the sample Z5 had the highest sensory scores, in all studied factors; so it was selected as superior treatment.

The aim of this study was to investigate the influence of Tragacanth and Salep gums on the dough rheological properties and Barbari bread quality. Dough was prepared by straight method with gums in two levels (0.5, 1%). Farinograph and extensograph tests were carried out on dough samples. After baking bread and sensory evaluation, the bread samples were stored for 1-5 day in polyethylene bags in order to do staling tests. According to farinogaraph results, water absorption of samples containing gums was significantly higher than control. Dough development time increased significantly by 1% Tragacanth. There was significant difference in dough stability between control and samples containing Tragacanth. Extensograph results showed significant differences in energy changes, resistance to extension and extension ratio of samples containing Tragacanth and control. Data obtained from sensory evaluation showed, gums had no significant effect on quality characteristics of bread samples, however in case of taste and aroma salap containing breads presented lower score. Both hydrocolloids didn't have any effect on bread staling, however salep was more effective. Overall results reveal that Tragacanth may improve dough rheological characteristics.

Barley flour is one of the cheap, nutritious and rich fiber food stuff and has many applications in food industries special in cooking products. Nowadays, regimen fibers role is very important on human health and preventing diseases such as fatness, heart and blood vessels diseases, diabet and digestive cancers. In this research, in the first stage, barley flour in levels of 15, 30 and 45 percent was added to wheat flour that used in toast breads. Then in order to evaluation of barley and wheat flour, different chemical experimental were done and results showed that wheat flour with 29.75% wet gluten and barley flour with 6.5% of fiber had the best quality of nutrition. Then dough prepared in two different stages. In the first, barley flour was added in different amounts and in the second, barley flour which had listed with 25% of sourdough that made of lactobacillus plantarum (ATCC43332). Then the rheological properties of dough were evaluated by Farinograph and Extensograph. Based on the results, B3 (45% barley flour) had the most rate of water adsorption and control treatment had the most rates of development time, dough stability, quality, valorimetry number and energy consumption.Staling rate and sensory properties were evaluated by Instron and panel groups respectively. B1 (15 percent barley flour) and BS1 treatment (15 percent barley flour with 25 percent Sourdough) had the least staling rate in comparison with other existed samples, also BS1 was the best in sensory evaluations.

The nutritional properties of wheat bread have been considered by consumers in recent years due to their dietary fiber and physiological and metabolic beneficial effects on the health of the body. These properties are obtained by mixing wheat flour with different ingredients Wheat bran is a natural compound that has been studied by researchers in order to achieve different nutritional and functional properties. Therefore, in this study, was investigated the effect of adding different percentages of bran (10 and 20%) and different particle sizes (tiny and coarse) on Sangak bread. The rheological of the dough was evaluated by Farinograph and Extensograph and the textural properties of the prepared bread were also evaluated by the texture analyzer. The results showed that the addition of bran reduced the weight loss of Sangak bread and increased the moisture content of breads by about 5%. Addition of bran increased the water absorption power of flour by 11. 35%. The elasticity of the dough in the samples containing bran varied from 74. 87 to 112. 62 and with increasing the percentage of bran, the elasticity decreased. Dough samples made from wholemeal flour with BE373. 5 had the highest strength at point 50. The hardness of the bread contained 20% of fine bran was 4132 grams, which was more than other samples of Sangak bread. Sensory evaluation of bread samples showed that despite the technological advantages of flour formulated with bran, bread prepared from this type of flour has not been considered by evaluators.

Enzymatic reactions (amylolytic and proteolytic) in wheat flour which are the results of improper pre- and post harvest practices, cause problems in bread production and its qualitative parameters.This research was carried out to determine the proper falling number (FN) for the two Iranian traditional flat breads (Barbari and Lavash).The falling number of the germinated wheat flour (GWF), Barbari and Lavash bread flours, was determined. In order to adjust the falling numbers, different amounts of Barbari and Lavash flours Were mixed with the different percents of GWF to reach to FNs of (150, 200,250, 300 and 350)± 10 seconds.The mixtures were tested in Farinograph and Extensograph. Maltose value was also calculated and sensory analysis was done on the baked breads.Results of Farinograph and Extensograph tests indicated that enzymic hydrolysis of glutten which is related to the increase of the percent of GWF, would weaken the strength of glutten network and the dough. Maltose figure test also showed that there is a negative correlation between maltose value and FN. The results of sensory analysis showed that acceptance of breads would be affected by FNs of the flours; therefore the proper FNs for Lavash and Barbari flours were determined to be 350-420 and 250-350 seconds, respectively.Since the reduction of bread wastage is very important from economic point of view in our country, much attention should be paid to the pre and post harvest conditions and also due to the close relation of these practices to the falling number, it should be noticed in the baking process of both breads.

Wheat is regarded as a strategic product among the cereals in the world. The bread quality of this product is affected by the physical and chemical properties of wheat gluten. In order to achieve lines with superior qualitative characteristics, gamma irradiation was applied on Roshan cultivar with high cultivation area in a cooperation between Atomic Energy Organization of Iran and the International Atomic Energy Agency. To investigate the effect of gamma irradiation on morphological characteristics and yield, Roshan and mutant lines were grown in the farm of Zaferanieh in the Karaj city with four replications in 2016. Morphological and agronomic features of Roshan and mutant lines such as height, peduncle length, height and number of panicle, leaf area and yield were measured. After harvesting, physical and chemical properties of Roshan and the mutant lines including chemical tests (protein percentage, Zeleny number, bread volume, seed moisture percentage, seed hardness and wet gluten), Farinograph (leavening time of the dough, Farinograph quality number, dough stability, the degree of softening after 10-20 min for dough, and the valorimeter value) and Extensograph (resistance of maximum, resistance strength after 5 min, extensibility, relative resistance and the area under the curve which represents the amount of energy required for stretching the dough) tests were assessed. The results showed that Zeleny number, hardness, wet gluten and protein content increased significantly in Roshan3 line as compared with the control. Farinographic characteristics indicated that water absorption percentage, dough stability and valorimeter value increased significantly, while dough softening trait after 10 and 20 minutes reduced significantly in Roshan3 line as compared with the control. Roshan3 line increased significantly rather than the other investigated genotypes. Mutation breeding be able to improve qualitative traits in crops.