عنوان مقاله [English]
نویسنده [English]چکیده [English]
The genome of plant is the most important factor to control bakery quality trait in wheat that by applying of genetic variation by using mutagens its improvable. In this study chemical and Farinograph experiments were investigated in T-66-58-60, O-64-1-10, RO-1, RO-3 and RO-5 line from Tabassi, Omid, Roshan cultivar respectively. Also sigmoid transfer function was used for assessment of factors by the model of feed-forward neural network with training method of levenberg-marquardt algorithm. Chemical traits of Zeleny number, the hardness, wet gluten and protein content in RO-3 line increased significantly comparing with the control. Also, water absorption percentage and valorymetry value significantly increased in the O-64-1-10 whereas it was shown that the dough softening after 10 and 20 minutes decreased significantly comparing with the control. The protein content, bread volume, Farinograph quality number and E10 properties had the greatest impact on neural network model. Results show the positive effect of irradiation on the improvement of dough quality properties.