Evaluation of wheat quality for the baking of Syrian-type two-layered flat breads

Abstract

A procedure is presented for the evaluation of wheat quality by the baking of Syrian-type, two-layered flat breads. A detailed system of scoring the breads is discussed. The scoring system is based on dough-handling properties at dividing and sheeting, the crumb colour and texture, the eating texture, flavour and aroma, and the regularity in appearance of the final product. The results of replicate baking of flours of weak, medium and high strength showed that the precision of the test was satisfactory. The procedure was further illustrated by the baking of flours of several advanced lines of wheat, using a Syrian local commercial baker's flour as a control. The study verified that flours of medium strength tend to produce the best type of two-layered flat breads.