تعيين معيارهاي كيفي آرد و خواص ريولوژيكي خمير براي توليد نان تافتون از گندم هاي ايراني

Flour quality indices and dough rheological properties of Iranian wheats for production of taftoon bread

There are evidences that bread quality in Iran has been deteriorated in recent years,mostly due to employing wheat flours with low quality. In order to choose the best flour suitable for Taftoon bread, physical, chemical, rheological, and sensory properties of flour bread wheat produced in Isfahan province were investigated. The results indicated that chemical properties i.e. starch damage, acidity, pH, colour, and ash had no significant effects on baking properties of the flours. Flour particel size, protein, and wet gluten content and sedimentation value were however, the most significant factors affecting baking quality of the flours.Water absorption data obtaind from farinogram along with other theological characteristics indicated that 400 BU line was the best line to be employed for adding water to prepare a suitable Taftoon dough.The lowest shear stress was found in breads made from Ghods wheat flour immediately after baking and after 24hr storage, followed by Omid bread after 48 hr storage, however the highest shear stress was belonged to Mahdaviʹs bread samples in three varying periods. According to the results, baking properties of Omid and Rooshan wheat flours were considered to be good where as those of Ghods and Mahdaviʹs samples were medium and weak,respectively.