Correlation of rheological properties of flour from some commercial Iranian wheat cultivars with mechanical attributes of bscuit

Biscuit is one of the most important products of wheat flour and its production is so common due to ease of preparation, storage and consumption. Several factors affect biscuit quality that type and rhelogical properties of flour are the principal ones. Therefore, determination of rheological characteristics such as farinograph and extensograph in order to select suitable flour is of paramount mportance. In this research rheological properties of 20 varieties of commercial lines of Iranian wheat were studied and the effects of these parameters on mechanical attributes of biscuit were investigated. Statistical analysis showed that there were significant differences between rheological characteristics that were determined by Farinograph and Extensograph (P