read dough is a viscoelastic material which its rheological behavior is very important in its mechanical handling and final product quality. Rheological characteristics of bread dough of two Iranian wheat varieties- Back Cross Roshan and Tajan (8 and 11 percent , respectively)) were investigated by using stress controlled rheometer. Different experiments including proximate analysis, protein size distribution, protein characterization, water absorption dough development time and fundamental rheological measurements including steady shear, oscillation, stress relaxation and elongation in both linear and non linear limit have been conducted on dough samples of both varieties. The effects of hydrothermal processed and unprocessed bran on flour dynamic behavior have been considered as well. Effects of some food additives on dynamic behavior of starch-gluten system have also been considered. In the Iranian flours, in spite of having different protein content, glutenin to gliadin ratio of both varieties are similar. Tajan has higher UPP% while its HMW/LMW ratio was lower than Back Cross Roshan. Adding Back Cross Roshan gluten to its flour has positive effect on bread quality. Fundamental rheological behavior of dough also compared with two Australian commercial variety- JANZ and Rosella (8 and 12 percent, respectively). For prediction of dough behavior during process, damage function model used and damage function was determined for four samples. Experimental data fit well with data from model. Key words: Wheat, Bread dough, Fundamental rheology, Gluten
