摘要：The aim of this study was to characterize and improve the flour of three Sudanese wheat cultivars forloafbreadmaking. Three local wheat cultivars;Debaira, Wadi Elneel, and Elneelain, andCanadian wheat (as control)were treatedwith three improvers:Alp gida (A),Samabeel (S),andZena (Z).The results showed significant difference in the qualitytests among the flours and breads made fro m the three local cultivars and Canadian wheat flours. Addition of improversto the three local cultivars and Canadian wheat flours significantly(P≤ 0.05)affected the quality tests with theexception of sedimentation value. For the local cultivars,addition of improvers increased alpha-amylase activity,Pelshenke test value, degree of softening, resistance, extensibility, specific loaf volume and decreased water absorption.On the other hand, addition of improvers to theCanadian cultivars increased alpha-amylase activity, Pelshenke testvalue, resistance, specific loaf volume and decreased water absorption, degree of softeningand extensibility. Sensoryevaluation of loaf showed thatloaf bread made fro m the Canadian wheat flour with Z improver gained the highest scoreof generalacceptability (8.5). Generally, Debaira cultivar showed better bread making quality as compared with theother two local cultivars
