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The present study designed to establish the diosgenin profile from eleven different Indian varieties of fenugreek, and subsequently develop powder from the best stage and variety to prepare diosgenin fortified bread. The seeds, sprouts and leaves of different fenugreek varieties were analyzed for the diosgenin using HPLC. The content of phenolics and flavonoids also estimated and assessed for its antioxidant capacity using phosphomolybdate, DPPH and FRAP. Among eleven varieties screened for diosgenin and the other compounds, tender leaf of Kasuri methi (KS) variety showed the highest content of diosgenin (466.89 ± 0.32 mg/100 g FW), phenolics (58.54 ± 2.70 mg/100 g FW) and flavonoids (1104.16 ± 43.70 mg/100 g FW) followed by Pusa Early Bunching (PEB) (444.18 ± 0.36 mg/100 g FW) and Early Bunching (EB) (409.45 ± 0.42 mg/100 g FW). Among three stages, seeds found to be a better total antioxidant, DPPH scavenging, and reducing ability. Further, based on the results, bread fortified with 1.5% KS leaf powder is found to be optimal which also has significant diosgenin content (268.91 mg/100 g DW). And the effect of KS leaf powder on amylograph and farinograph characteristics of wheat flour and quality characteristics of bread showed promising results of acceptance.

Bu çalışma, 14 ekmeklik buğday çeşidinin farinograf özelliklerine kuru ve sulu yetiştirme koşullarının etkisini belirlemek amacıyla Bahri Dağdaş Uluslararası Tarımsal Araştırma Enstitüsünde 2014-2015 yılı yetiştirme döneminde tesadüf blokları deneme desenine göre 3 tekerrürlü olarak yürütülmüştür. Ekmeklik buğday çeşitlerinin farinograf parametreleri (gelişme süresi, su absorbsiyonu, stabilite, 10. ve 12. dakika yumuşama değeri) incelenmiştir. Kuru ve sulu koşullarda yetiştirilen çeşitler arasındaki farklar istatistiki olarak değerlendirilmiştir. Farinograf gelişme süresi (p, This study was conducted with 14 bread wheat varieties to determine effect of rainfed and irrigated growing conditions on farinograph traits in Bahri Dağdaş International Agricultural Research Institute in 2014-2015 growing period according to randomized block design with three replications. Farinograph parameters (development time, water absorption, stability, 10th and 12th minute softening value ) of bread wheats varieties were examined. The differences between the varieties cultivated in rainfed and irrigated conditions were evaluated statistically. The differences between farinograph development time (p

This study was conducted in order to determine the quality parameters of some bread wheat varieties, lines and landraces. 17 advenced bread wheat lines, 8 registered spring varieties and 5 landraces were used as material. Moisture of genotype, protein content, Zeleny SDS and farinograph values were examined. The study aimed to compare the genotypes with detailed quality potentials.When the result were summarized, protein content, Zeleny SDS of genotypes ranged between ,9.1-14.6%, 14-50 ml, respectively. Inaddition, the reological properties of the dough were determined by farinograph and analyses. The Farinograph Quality Number (FQN), which is a result of measurements with the Farinograph device, ranged from 22 mm to> 200 mm., Bu araştırma, bazı ekmeklik buğday çeşit ve hatları ile yerel çeşitlerin kalite parametrelerinin belirlenmesi amacıyla yürütülmüştür. Çalışmada 17 ileri kademe ekmeklik buğday hattı, 8 adet yazlık karakterli tescilli çeşit ve 5 adet yerel çeşit materyal olarak kullanılmıştır. Çalışmada yer alan genotiplere ait Protein Oranı (%), Zeleny SDS (ml) ve Farinograf değerleri incelenmiştir. Yapılan çalışma ile genotiplerin ayrıntılı kalite potansiyelleri ortaya konularak karşılaştırılması amaçlanmıştır.Elde edilen sonuçlar özetlendiğinde, protein oranları %9.1-14.6, Zeleny sedimantasyon değerleri 14-50 ml, arasında değişim göstermiştir. Ayrıca genotiplerin farinograf analizi ile hamur yoğurma özellikleri belirlenmiştir. Farinograf cihazı ile yapılan ölçümlerin bir sonucu olan Farinograf Kalite Numarası (FQN) 22 mm ile > 200 mm arasında değer göstermiştir.

The topicality. According to Ukrainian hygienists, there are significant shortcomings in the actual nutrition of people over 60 years of age. According to gerontologists, the use of heroic products is extremely important for medical nutrition and prevention of premature aging, so the development of technology for confectionery products for special purposes becomes especially relevant. Purpose and methods. The purpose of the research is to substantiate the use of the composition of dietary supplements (flaxseed oil with selenium, walnut oil with selenopyran, pumpkin seed fiber, and zoster) in the technology of confectionery from herodietic custard. Determination of the dough properties was performed on a Brabender farinograph according to DSTU 4111.2-2002. The dependence of stress on the shear rate of custard with zoster in a mixture with walnut oil with selenopyran was determined using aBrookfield viscometer. The adhesion stress of the dough masses from the influence of different concentrations of the model system of zoster in a mixture with walnut oil with selenopyran was performed on a rupture machine MT-140/RV2. Results. The data of the study of the effect of zoster with walnut oil with selenopyran and fiber from pumpkin seeds on the custard properties. On the basis of these data development of innovative technology of flour confectionery products from custard dough of herodietic purpose has been carried out. Conclusions and discussions. The use of the zoster composition with walnut oil with selenopyran and fiber from pumpkin seeds in the technology of flour confectionery allows obtaining products that meet the formula of herodietic nutrition. The developed products from the custard of the herodietic purpose can be used in people diet is more senior than 60 years both for disease prevention, and for the general improvement of an organism.

Breadmaking quality of wheat flour (Triticum aestivum L.) depends not only on the genotype but also on the availability of nitrogen, and wheat protein composition is important for understanding the biochemical basis of wheat quality. The objective of this study was to evaluate the effect of nitrogen availability on flour protein fractions, to analyze their distribution and relationship with bakery quality. We worked with ACA 315 cultivar, where different application rates and timing of nitrogen nutrition were tested. Flour protein fraction composition was quantified following two protocols. Nitrogen application affected glutenin concentration and protein fraction composition favoring polymeric proteins and increasing polymeric/monomeric proteins ratio, however, increase of flour polymeric proteins did not resulted in improved rheological properties. The nitrogen added in this experiment in the differen experiments was not enough to obtain good quality bakery flours. Low protein values were obtained in grain, low gluten concentration and the dough had low W value and high P/L, being very tenacious and no very extensible. Due to low grain protein concentration farinograph parameters could not be interpreted since, under these conditions they are overestimated. These results show that not only genotypic genetic information, should be considered, also gene expression regulation in response to environmental factors, such as nitrogen availability. Therefore, genotype should continue to be studied, both at the level of variation allelic individual and in combination of different alleles of grain reserve proteins. It is also necessary to incorporate in future studies amount and timing of nitrogen application and other nutrients, such us S, in order to obtain better quality bakery flours in La Pampa province.

The study aimed to evaluate the physicochemical and rheological properties of flour samples for six commercial Egyptian bread wheat (two commercial varieties namely Giza-168 and Gemmeiza-11, and four promising lines namely L84, L148, M10, and M34). The sample of M10 which induced/mutated by gamma radiation at dose 350 Gy, showed the best physicochemical and rheological properties, i.e., ash, protein, wet gluten, gluten index, falling number, extraction percentage, and Zeleny value were 0.63, 14.1 %, 36.4 %, 87%, 567 sec., 83.8% and 58 %, respectively. The farinograph parameters water absorption (65.8%), dough development time (11 min) and dough stability (10.8 min) were significantly (P < 0.05) higher in M10 compared to all other samples under study. Furthermore, alveograph parameters showed the highest tenacity (142 mm), dough extensibility (107 mm) and dough deformation energy (499 10-4J). Thus, the promising sample induced via gamma radiation (M10) was the best for parameters in bread making.

Superior bread-making quality is required before breeding lines can be commercially classified. In South Africa, breeding lines together with a quality standard from five environments must be submitted for quality analysis for three consecutive seasons before such lines can be classified for commercial use. Breeders depend on falling number and mixograph analysis to indicate which breeding lines must be selected for submission. Time availability determines whether whole flour or white flour will be used for this quick screening process. During the classification process, the lines have to adhere to 11 primary quality criteria, which include hectolitre mass, falling number, grain and flour protein content, flour yield, flour colour, farinograph water absorption, alveograph stability/distensibility ratio, alveograph dough strength, loaf volume and corrected loaf volume. The aim of this study was to compare flour obtained from three different milling procedures, by using six selected Mixsmart parameters as indicators of the primary classification criteria for commercial cultivar release, to determine whether faster milling procedures such as a hammer mill or Junior Quadrumat mill will give the same results as the currently used Buhler mill. Seed of ten genotypes from two environments was used. There were sufficient correlations between the Mixsmart parameters and primary quality criteria, for selection of the best potential breeding lines, whether whole flour, white flour from the Junior Quadrumat mill or flour from the Buhler mill was used. Linear discriminant analysis confirmed that no differences existed between the three milling procedures for mixograph analysis as indicator of quality.

Farinograph and mixograph-related parameters are key elements in wheat end-products quality. Understanding the genetic control of these traits and the influence of environmental factors such as heat stress, and their interaction are critical for developing cultivars with improved for those traits. To identify QTL for six farinograph and three mixograph traits, two double haploid (DH) populations (Yecora Rojo × Ksu106 and Klasic × Ksu105) were used in experiments conducted at Riyadh and Al Qassim locations under heat stress. Single nucleotide polymorphism (SNP) markers were used to determine the number of QTLs controlling these parameters. The genetic analysis of farinograph and mixograph-related traits showed considerable variation with transgressive segregation regardless of heat stress conditions in both locations. A total of 108 additive QTLs were detected for the six farinograph and three mixograph traits in the Yecora Rojo × Ksu106 population in both locations under heat treatments. These QTLs were distributed over all 21 wheat chromosomes except 3A. Similarly, in Klassic × Ksu105 population, there were an additional 68 QTLs identified over the two locations and were allocated on all chromosomes except 1D, 2A, 6A, and 6D. In population (Yecora Rojo × Ksu106), the QTL on chromosome 7A (Excalibur_c62415_288) showed significant effects for farinograph and mixograph traits (FDDT, FDST, FBD, M × h8, and M × t) under normal and heat stress condition at both locations. Interestingly, several QTLs that are related to farinograph and mixograph traits, which showed stable expression under both locations, were detected on chromosome 7A in population (Klassic × Ksu105). Results from this study show the quantitative nature of the genetic control of the studied traits and constitute a step toward identifying major QTLs that can be sued molecular-marker assisted breeding to develop new improved quality wheat cultivars.

This research aims to study the effect of replacing fat with avocado puree or powder on the sensory, rheological, physical and chemical properties of the cup cake. Results of sensory evaluation of cup cake samples which prepared from avocado puree or powder showed no significant differences at (P

The aim of study to produce high quality, nutritional value, sensory and rheological properties toast bread from doum fruit powder DFP and wheat flour WF. Four toast were prepared; by substituting wheat flour with 0, 10, 20 and 30% by doum fruit powder (DFP). The chemical, caloric value, physical and sensory properties of toast bread were studied. The results showed that addition of DFP to WF at different proportion due to an increase in water absorption (%), dough softening (B.U), dough development (min) and water holding capacity. Meanwhile, extensibility(mm) decreased in all doughs of DFP (10, 20 and 30%). Energy was decreased by addition of DFP at levels of 20 and 30% of DFP were (15 and 20 cm2), respectively. The results showed that increasing the levels of replacement increased ether extract, ash and crude fiber contents in prepared toast bread compared with control. Minerals of the prepared toast bread showed an increased in Ca, K, Mg and Fe while slightly decreased in P and Mn with increasing the proportions of replacement. The sensory evaluation results showed a significantly increase in the taste, odor, crumb grain and crumb texture by increasing the DFP substitution comparing with control. Meanwhile, crust color, appearance and overall acceptability decreased than control.

Chinese steamed bread (CSB) accounts for 30% of the wheat end‐use in China. CSB was studied as a platform for fiber and protein enrichment, employing corn distillers dried grains. Food grade distiller's grain (FDDG) processed from co‐products from the corn ethanol industry was used as the enrichment ingredient. Since CSB uses a lean formula with little or no added sugar or fat, it relies entirely on fermentation and steaming for flavor and texture development. FDDG was used to replace 0%–25% all‐purpose flour (APF) in CSB formulations. Effects of FDDG on dough properties and quality of CSB were evaluated by instrumental (Farinograph, Mixolab, and Texture Analyzer), nutritional, and sensory methods. Protein and dietary fiber contents showed significant increases to 18.8% and 15.3%, respectively, for 100 g of steamed bread (25% FDDG db). Fiber in 100 g of fresh FDDG CSB ranged from 2.8 to 7.7 g. FDDG fortified doughs demonstrated higher water absorption, while dough development time, dough stability, and dough extensibility decreased significantly with partial APF replacement. FDDG contributed to increased hardness and adhesiveness in the CSB. Crumb analysis revealed reduced number of gas cells at higher FDDG substitution. FDDG enrichment reduced brightness (L*) of flour blends and CSB. Rheological and sensory analysis showed an upper level of FDDG substitution of 15% was acceptable without detriment to dough functionality, texture, and taste., This study provides compositional and food functional attributes of Chinese steam bread fortified with a high protein and high fiber ingredient. Distillers dried grains (38% protein and 40% dietary fiber) from corn was developed for food‐grade application and enrichment of steamed bread.

Background Grain milling might be the oldest manufacturing process in the world, and many techniques are currently used in the food industry. The two predominant methods used in wheat milling are stone milling and roller milling. The selected technique significantly influences flour quality, dough rheological properties, and bread characteristics. Choosing the most suitable method is essential; therefore, here we summarise the advantages and disadvantages of each technique and suggest specific improvement strategies. Scope and approach The first aim is to summarise current knowledge regarding the effects of stone milling and roller milling on wheat flour quality, dough rheology, and bread characteristics. The second aim is to propose specific strategies to improve the two techniques. Key Findings and Conclusions This review highlights the importance of selecting the most suitable technique. Stone milling has a few, clear advantages. These include: ease of use and the simplicity of the system; higher concentrations of macroelements, microelements, and polyphenols in flour; increased whole wheat bread volume; and popularity with consumers. Roller milling, on the other hand, also has advantages. These include: greater efficiency and flexibility; less heat generation; and better dough rheological performance. This review has not declared a “winner”, as both techniques have advantages and disadvantages. The optimal milling system is a function of the aim to be achieved, bearing in mind business needs and product demand.

Flat bread is a popular staple food consumed in India prepared from whole wheat. This research is an attempt to add peanut (Arachis hypogaea) flour (10–40%) prepared by processing the peanut meal in wheat flour to enhance bioactive constituents, textural and nutritional properties of the resultant flat bread. Stickiness and spreadability of dough was slightly increased with increasing levels of peanut flour (PF). Flat bread substituted with PF exhibited significantly higher total phenolic content and total flavonoid content, antioxidant activities by scavenging DPPH and ABTS free radicals than control. Farinograph, textural and sensory assessment of flat bread, recommended substitution of 30% PF. Flat bread prepared from this level of PF had superior protein (22.89%), ash (9.34%), fat (3.52%) and mineral content. An enhanced in vitro protein digestibility (85.73%), higher dietary fiber content (8.60%) and lower glycemic index (42.39) were recorded as compared to that of control flat bread. The microstructure of flat bread containing 30% PF showed disrupted gluten matrix with protein aggregates whereas in case of control flat bread aggregates of starch granules overlapping one another were observed. The X-ray diffraction spectra showed V-type polymorphism with one diffraction peak at 2θ = 20.1°, displaying a lower degree of crystallinity.

The introduction of new high-yielding wheat cultivars and the intensification of high year-to-year variability require an additional update of information about environmental effects on main wheat quality parameters lacking for newly released cultivars in Serbia. This study aimed to determine the effect of growing seasons on the technological properties of new Serbian wheat cultivars and examine the relationships among the quality traits in different growing seasons. The experiment was set up in three growing seasons (2016-17, 2017-18, and 2018-19). A total of 13 recently developed wheat cultivars in Serbia and the five most widespread local cultivars were evaluated to compare differences in end-use quality. Also, the influence of climatic conditions on technological quality was examined and relations among them. Modern Serbian cultivars have improved grain yield but lower technological quality than the widespread Serbian cultivars. Changes in farinograph resistance and degree of softening were related to the differences in growing seasons, cultivars, and their interaction, while growing seasons had the highest effect on bread volume and extensograph parameters energy and ratio resistance, and extensibility variation. Moreover, a strong positive correlation was found between protein content, sedimentation value, wet gluten content, water absorption with extensograph extensibility, and negative correlation with the second parameter of extensograph, resistance ratio, and extensibility. Highlights- The modern wheat cultivars showed improved grain yield but lower technological quality than widespread cultivars.- The growing seasons had the highest effect on bread volume and extensograph properties.- Grain yield was negatively related to protein content and bread volume.

The use of different protein sources in cereal products does not only aim to enrich them with proteins, but also to improve their protein quality, especially concerning the lysine content, the limiting amino acid in wheat flour. As an alternative to enrichment, protein isolates become viable because they provide protein content and quality. However, that the addition of protein sources to wheat flour greatly affects its rheological properties. Thus, the objective of this study was to evaluate the empirical rheology of wheat flour doughs substituted by pea (PPI), soybean (SPI), and whey (WPI) protein isolates, comparing the behavior of these three sources in order to predict the best application. Of all the isolates, PPI seems to have interfered less in the rheological profile of pure flour. WPI caused major changes, while SPI remained intermediate, but closer to PPI. Concentrations of PPI and SPI up to 10% and WPI up to 5% did not greatly modify the viscoelastic profile of the dough, which would allow the use of these mixtures in the production of breads, while higher concentrations would be more suitable for the manufacture of molded biscuits, in which the formation of a protein network is not necessary.

Rheological characteristics, i.e., farinograph and extensograph test in dough, specific-volume, hardness, sensory-properties, and the physicochemical-properties of toast-bread containing four levels (0-15%) of Portulaca oleracea leaf-powder (PLP) based on flour weight were determined. The water absorption and development-time of the dough sample increased with the addition of PLP. The increase in the PLP content in the dough sample from 10% to 15% showed significant differences in dough-stability. The energy and extensibility of dough increased for 5 and 10% and then decreased for 15% PLP substitution levels at dough resting time 45, 90, and 135 minutes after production. The specific-volume decreased and the pressure force reversely increased stepwise by 5 up to 15% dosage. Sensory-evaluation indicated that 10% of PLP in the bread is the most acceptable-level, more enriched-bread variants were less acceptable mainly owing to having less significant colour and sensory indices (p < 0.05), meanwhile dough water-absorption and specific-volume had no significant difference compared to less enriched bread samples (p > 0.05). As expected, the colour changed, too, from light brown (the control) to dark green (for 15% the PLP in bread). The moisture, dietary-fiber, protein, ash, and fat content significantly increased in the toast-bread, reflecting the enhancement levels.

Patients are at risk of malnutrition as a result of their, disease and the treatment. Support and intervention Nutrition is important for those patients. The aim of this study was to formulate and evaluate types of biscuits formed from mixture of oat flour, wheat germ, flaxseed, pomegranate peel and wheat flour with different percentages for supporting nutrition for patients. Methods: by using :oat flour, wheat germ, flaxseed, pomegranate peel and wheat flour and their blends for production of biscuits from functional flour blend suitable for nutritional support for patients. Biscuit made of 100% wheat flour was prepared for control sample. For all chemical composition, starch gelatinization, diffraction scanning colorimetry (DSC), colour attributes and sensory properties of biscuits were studied. Oat flour was added to wheat flour at 10, 20, 30, 40 and 50% level. Results: Farinograph parameters showed that water absorption was increased as the percentage of oat flour increased in wheat flour. Diffraction Scanning Colorimetry and Visco-amylograph parameters were significantly affected. Results also showed that Hunter colour parameters (L*, a* & b*) of biscuits were darker as mixing level of oat flour increased, but sample which contained oat flour, wheat germ, flaxseed and Pomegranate peel had an excellent nutritional values and (good) acceptable characters that made it to be suitable for patients for support their nutritional defects due to the treatments( chemo & radiotherapy) with difficulty in having their nutritional requirements. It could be concluded that: oat flour + wheat germ+ flaxseed + Pomegranate peel could be used with wheat flour to formulate biscuit characterized with its good sensorial properties, higher nutritive value, in addition to their positive effect on the rheological characteristics.

BACKGROUND The effect of polyphenol addition on dough mixing properties and flour functionality was examined using flours from different wheat varieties. RESULTS Both the mixograph and farinograph experiments showed that polyphenol addition affected dough stability and optimum mixing time. These effects were most apparent in hard wheat flour with the addition of catechin. Water absorption was dependent on wheat variety (P

The purpose of this study was to investigate the effects of reconstituted whole wheat flour (WWF) particle size on flour characteristics and northern-type steamed bread (NTSB) quality. In this study, hard white (HW), hard red winter (HRW), and hard red spring (HRS) wheat classes, and four different bran particle size distributions [D(50) values of 53 μm, 74 μm, 105 μm, and 125 μm] were blended at a ratio of 85% refined flour + 15% bran to create reconstituted WWF and make reconstituted WWF NTSB. Farinograph water absorption and water solvent retention capacity (SRC) increased as bran particle size decreased. Flour and dough strength tests such as lactic acid SRC and Farinograph and Mixolab development time and stability did not show any clear trends with bran particle size. HRW WWF tended to be the exception as Farinograph development time and stability generally increased as particle size increased. Resistance to extension increased as bran particle size decreased for HRW WWF and increased as particle size increased for HW and HRS. These differences in WWF dough rheology trends were likely due to differences in gluten characteristics between the classes. The results showed that larger particle sizes (105 μm and 125 μm) were more conducive to achieving desirable whole wheat NTSB specific volume, color, and texture.

Fusarium head blight (FHB) is one of the major threats for wheat production worldwide. It reduces yield, quality, and feeding value of wheat grains. In addition, mycotoxins produced by Fusarium pathogens can have a negative effect on livestock and human health. The aim of this study was to assess changes in technological quality traits and end-use quality of winter wheat varieties after artificial inoculation with Fusarium spp. over three years. Differences in dough development duration and extensibility were measured as the means of relative reductions due to different environments and varieties’ characteristics. Differences in dough softening during kneading were determined as the means of relative increases due to FHB inoculation. In addition, dough had reduced strength, was stickier, and therefore was more difficult to handle, due to a decrease of the average energy value and resistance to extension in FHB-inoculated wheat, compared to naturally infected plants. Dough development time, stability, and resistance usually varied in a similar way, with FHB-resistant varieties showing a good response to FHB inoculation and maintaining good quality. Increasing the level of Fusarium spp. contamination in more FHB-susceptible wheat varieties worsened their technological quality, primarily, the sedimentation value and the gluten index, and hence had a negative effect on the rheological properties.

The objectives of this study were to investigate soft wheat quality traits with fertilizer management practice in southern region of the Huaihe river in Jiangsu province, and to suggest quality selection parameters in soft wheat breeding. Fifteen high quality soft wheat varieties or advanced lines were grown at three environments with the combination of location and year. High-molecular-weight glutenin subunits (HWM-GS) of tested genotypes were identified. Kernel hardness, grain and flour protein content, wet gluten content, ash content, Zeleny sedimentation value, parameters of farinograph, mixograph, and rapid viscocity analysis (RVA), solvent retention capacity (SRC), gluten protein quantification, and cookie quality were investigated. No sample met the national soft wheat quality standard (GB/T 17320-2013, GB/T 17893-1999) for protein content, wet gluten content, and farinograph stability, few samples met the standard for sedimentation value, and all samples exceeded the standard for kernel hardness and farinograph absorption. Kernel hardness, ash content, and RVA parameters were not significantly associated with cookie quality parameters. Zeleny sedimentation value, absorption and stability of farinograph, peak time and right of peak slope of mixograph, water SRC, sodium carbonate SRC, lactic acid SRC, glutenin/gliadin ratio, unextractable polymeric protein (UPP), and %UPP were significantly correlated with cookie diameter, with r = –0.657, –0.601, –0.617, –0.659, –0.676, –0.857, –0.726, –0.616, –0.546, –0.541, and –0.637, respectively ( r ≤ –0.520, P r ≤ –0.652, P

Mixtures of refined wheat flour (RWF) with flours from different sources could impact the functional qualities and shelf life of wheat-based products. Storage stability is one of the most critical factors for tortilla quality. Tortillas made from yam (Dioscorea sp.) wheat composite flours were characterized. RWF was substituted with 5%, 10%, 15%, and 20% of fermented yam flour-brown (FYF) and unfermented yam flour-white (UYF). Farinograph water absorptions of UYF-composite flours (65.5% - 77.1%) were significantly (P < 0.05) higher than FYF-composite flour absorptions (60.5% - 61.5%). During storage, moisture contents of composite flour tortillas increased while the RWF-tortilla decreased. Tortilla from FYF-composite flour exhibited greater strength (3.1 N at day zero on average) compared to UYF-composite tortillas (2.1 N at day zero on average), while UYF-composite flour tortillas had good extensibility and rollability properties. The properties and composition type and ratios of flour blends affected tortilla quality during the storage period. The substitution of RWF with 15% or 20% UYF would be more suitable for making tortilla with improved properties compared to that of FYF.

Physiochemical and rheological properties of local wheat cultivars were studied to determine and develop their relationship to baking quality of white layer cake. The investigation carried out via studying four different wheat cultivars (Adana, Sham 6, Tamooz 2, and Slemani 2), and comparing to a locally produced flour (from Sulaimani Cereal Milling Company) as control. According to physical parameters, the highest value were obtained by Slemani 2, and in terms of falling number control also recorded the highest. In regards to chemical composition (such as; Protein, Fat, Ash, and Moisture) the greatest values were reported by (Tamooz 2, Sham 6, Adana, and Slemani 2) respectively. Nevertheless, rheological characteristics for farinograph in terms of (water absorption, developing time, stability, and tolerance mixing index), the highest values were achieved by (Tamooz 2, Adana, Control, and Sham 6), respectively. While for amylograph characteristics the highest values were recorded in Slemani 2, and Control in terms of (pasting temperature, and peak viscosity) respectively. The gluten yield parameters tested for gluten index, and dry gluten in which the results obtained for Control, and Sham 6 were the greatest. For physical characteristics of the white layer cake the Control achieved the highest value for volume index, symmetry index, and specific volume. Finally, the Control and Adana have scored the highest values for sensory evaluation. In general, the best white layer cake quality was obtained from the Control, Adana, and Sham 6, hence the protein quality and quantity have great influence on the end product.