The effect of Gamma ray on baking properties of the bread wheat Roshan

Wheat is known as a staple crop around the world. Roshan wheat cultivar is an elite variety with high cultivation in Iran, on which radiation has been done in order to access higher qualitative feature. After data collection of the tests Farinograph and Extensograph were implemented using physical and chemical features of wild type wheat and mutant line. The results suggest that line mutant in many traits related to the quality of baking is significantly improved. Comparing the qualitative figure of Farinograph shows a significant increase in the mutant line compared to the wild type due to the higher stability and less the dough softening in the mutant line. Extensograph result display that if the time for the rest of dough is extended from 45 to 135, maximum resistance to dough elasticity will also increase in mutant sample.