Grain Quality and Dough Rheological Properties and Branding of SomeIrrigated Commercial Bread Wheat (Triticum aestvum L.) Cultivars Based on the End-Use Products

Branding of commercial bread wheat cultivars for producing baking products with uniform and acceptable quality by cconsumers is related to sufficient knowledge of different environmental conditions of whaet growing areas in Iran, as well as baking quality properties of grain and dough. Therefore, the aim of this research wwas to investigate grain and dough rheological quality properties including quantity and quality of protein and gluten of the grain samples as well as farinograph and extensograph characteristics and grouping based on various products in the baking industry of 22 irrigated commercial bread wheat cultivars collected from 30 provinces in Iran in 2015-2016. The results showed that the highest and lowest grain protein content was recorded for cv. Mehregan and cv. Uroum with 12.7% and 11.4%, respectively. The wet gluten varied from 20.5% (cv. Sisatan) to 30.9% (cv. Gonbad), zeleny sedimentation value ranged from 18.9 ml (cv. Arg) to 25.5 ml (cv. Mehregan), and SDS sedimentation height varied from 51.3 mm (cv. Sivand) 69.6 mm (cv. Mehregan). The dough prepared from cv. Mehregan (15.5 minutes), Soissons (10.3 minutes) and Chamran 2 (10.1 minutes) showed high dough stability, respectively. The lowest dough stability, among the examined cultivars, was related to cv. Uroum (1.3 minutes) and Sistan (0.2 minutes), respectively. Similar results were observed in extensograph test, cv. Mehregan and cv. Soissons were identified as semi-strong, while cv. Uroum, cv. Ehsan and cv. Heydari had the lowest dough energy. Finally, according to the results of this research some characteristics as growth habit, grain colour, grain hardness, grain protein content, farinograph and extensograph, the studied irrigated commercial bread wheat cultivars were grouped based on end-use products, in four groups, Voluminous breads (industrial breads) and suitable for blending with weaker flours, semi-voluminous breads, flat breads (Iranian breads) and confectionary, cakes, cookies and related industries.