Abstract
To determine the important qualitative evaluations and introduce proper flour for flat breads (Barbari and Lavash), 6 samples of Setarch flour (extraction rate of 80-82) and 4 samples of Sabusgerefteh flour (extraction rate of 84-86) were investigated. Doughs made from 10 flours were baked. Sensory evaluation of breads were done by panelists. Results showed that No. 2 and No. 5 of Setareh flours (with baking absorption of 74 and 75%) and No. 4 of Sabusgerefteh flour (with baking absorption of 75%) which had high protein content, wet gluten and sedimentation values, produced high quality Barbari and Lavash breads. In breads, correlation between particle size and qualitative value was positive and significant, so also quality improved with increasing particle size. Therefore, protein content, baking absorption, sedimentation value and particle size of Barbari and Lavash flours were understood as determining factors for selection of flour usable for bread. Rheological properties of Lavash and Barbari dough showed that a special Farinograph lines of 280 and 330 BU were convenient for evaluation of dough as against 500 BU standard line.