Evaluation, categorization and determination of correlation between Iranian wheat characteristics

Wheat is fundamental and strategic crop in Iran,bread that is a wheat product from aspect of nutrition, provides many body requirements and particularly it is crucial among poor people. Thus, analyzing and determining the physicochemical and rheological characteristics of this type of grain is extremely important. So, wheat samples were collected from different provinces of Iran and analysis of hectoliter, wheat loss, moisture, protein, wet gluten, falling number, zeleny sedimentation and farinograph were done on them. On this basis, wheat of different provinces clustered at 10 groups, including provinces: 1- Markazi, Hamedan, Southern Khorasan, Semnan and Cheharmahal 2- kordestan and Qazvin 3-yazd, Zanjan and Kerman 4- Razavi Khorasan and Esfehan 5- Khoozestan, Qom, Booshehr and Kermanshah 6- Ardebil and Gilan 7- Western and Eastern Azarbayjan and Nouthern Khorasan 8- Golestan and Mazandaran 9- Tehran 10- Kohgilooyeh. Types of wheat which exist in one group have almost the same characteristics. Also coefficient correlation was determined for different methods of assessment of wheats. There were correlation between some rapid analysis, such as: wet gluten, falling number and zeleny sedimentation with some long spending time analysis, such as: farinograph at 99% confidence level. Also there were correlations between some quantity characteristics e.g. wet gluten and some quality characteristics, e.g. zeleny sedimentation at 99% confidence level.