Authors: A. Naile KOÇAK, Ayhan ATLI
Abstract: This research was undertaken to improve the dough characteristics for suitable bread making by blending bread wheat varieties which have different quality. Bread wheat varieties, Bezostaya, Lancer, Kirac 66, Köse 220/39, Gerek 79, Penjamo 62 ve Orso were used in this study. The low quality varieties were added to high quality ones at the proportions of 20%, 40%, 60%, and 80%. Bezostaya and Lancer varieties were found to be more effective in increasing farinograph absorption, farinogram stability, extensogram R5, Rm, A and R5/E values in the blending study. Addition of the hard red varieties caused a decrease in softening degree. Gerek 79 was more effective in increasing extensibility of extensogram.