Sangak bread, as an Iranian flat bread, has been common among Iranians for along time. Regarding planting wheat varieties from different geographical regions and not recognising physicochemical and bakery traits of these varieties in sangak bread making, determining some criteria to find the relationship between these traits seems necessary. Nine wheat varieties originating from various geographical regions were examined for their rheological properties and baking qualities. They were Mahyar, Jillan, Ejye, Alvande-saman, Alvande-Shahrekord, Kalale-Golestan, Ziar, Dowlati and Ghazaghestan wheats. The present research investigates total starch, damaged starch, Amylose content protein amount, determining sulfidryl and disulfide groups, Glutenin to Gliadin ratio and total amount of reductive agents. The aim is determining the relationship between the above-mentioned traits and dough farinographic properties, staling rate and organoleptic features. The results were analyzed by Completely Randomized Design . At least significance level Test (p 0.05) was used to compare treatment means The Glutenin to Gliadin ratio shows a significant effect on dough properties as well as decreasing staling rate. The results show a suitable range of Glutenin to Gliadin ratio in sangak bread making; regarding farinigraphic properties in sangak bread dough making, Alvande-Saman shows a proper ratio of 0.83 among the wheat varieties. The research shows a strong positive correlation between dough development/ stability time and Glutenin to Gliadin ratio. The next result is a strong negative relation between departure time/degree of softening and Glutenin to Gliadin ratio. According to RGB test, the varieties having brighter colors are more popular among the users. After determining the staling rate during 1 to 72 hrs, another result was that staling rate had a slow trend during the first 24 hrs, in some cases, 72 hrs. Key words: Sangak bread, dough rheology, physicochemical properties, Farinographic traits.
