Study on baking and quality characteristics of Lavash bread produced from lines of promising hexaploid wheat of south warm zone.
2008
Reshmeh Karim, Kavus | Esmaeil Zadeh, Mohsen | Moslehi, E`ffat Ol-Sadat | Babaei Goli, Ebrahim | Morteza Qoli, Maryam | Farzaneh, Fereydun | Rezaei, Parviz | Shafi` Pur, Mohammad Taqi
In this study we evaluate advanced germplasm of the South and Warm Zone of Iran (including ERWYT-85) by different laboratory test and also LAVASH bread baking. In all the test showed significant difference between lines and it was possible to choose the samples with better quality.The quality of the different lines were compared by their means and also they clustered according to the Ward method. According to clustering results lines of the ERWYT-85 were clustered in three group, the first one included the lines4,7, 8,9, 13 and 15. The Lines number1,2,5,11,14, 17and 19 formed the second group. Third group included the genotypes 3,10, 12and 18.
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