Effect Of Glutenin Subunits Of Some Commercial Bread Wheat Cultivars On The Quality Of Lavash Bread

To study the effect of gluten of some wheat cultivars with different electrophoretic patterns on baking quality, two groups of bread wheat (Triticum aestivum), one with glutenin subunits 5+ 10 located on the Glu-D1 locus and the other with glutenin subunits 2+12 located on the same locus were selected. With regard to other subunits, the first group rating (using the Payne method) was suprior to the second group. Flour of Sardari wheat was used as the base flour. It has glutenin subunits 2+12 on the Glu-D1 locus. Gluten was extracted by washing method and were dried up. Gluten powder of the two groups was added to base flour at three levels 1%, 2% and 4% and the farinograph test pf dough and baking quality of "Lavash" bread were compared. Gluten of the first group had better effect on farinograph characteristics especially at 4% level. The final grade of taste panel of the "Lavash" breads evaluated by panel members showed that the gluten of the first group had more positive effect on baking quality than the gluten of the second group.