ABSTRACT

Common wheat (Triticum aestivum L.) is a major cereal crop of global significance and plays a key role in bread production. In the present study, 27 wheat samples harvested across three production years (2023-2025) were evaluated for their farinographic characteristics bread-making quality. Dough development time ranged from 2.04 to 4.12 minutes in 2023, from 2.15 to 10.09 minutes in 2024, and from 3.37 to 6.27 minutes in 2025. Dough stability values varied between 9.59 and 15.15 minutes in 2023, 8.12 and 23.11 minutes in 2024, and 4.39 and 11.50 minutes in 2025. Additionally, the wheat samples were used to produce bread, which was subsequently assessed for moisture, loaf volume, crumb porosity, and elasticity. Overall, all tested cultivars demonstrated suitable physical characteristics, with good bread volumes and porosities. Samples harvested in 2024 harvest showed the highest bread volumes and porosities, reflecting the stronger dough properties measured in that year. The bread evaluation confirmed that Pitar, FDL Fagur, and FDL Abund produced the most desirable baking outcomes, characterized by high loaf volume, strong crumb structure, and good moisture retention.

Keywords: wheat, flour, bread, farinographic parameters, moisture, volume, porosity, elasticity.