摘要：In this research, to find out the suitable bread baking method., Bezostaya (high quality), Gerek 79 (intermediate quality) and Ors (low quality) which are grown bread wheat varieties in Turkey were used. During the bread baking process, 4 yeast levels (%2, %3, %4 and %5), 5 fermentation times (60, 80, 100, 120 and 140 min.), 3 aeration times (0, 1, 2 times) and 3 proof times (35, 45, 55 min.) were applied. A bread score was developed to evaluate the bread properties. The 45 bread baking applications which were the combination of the factors used were compared statistically by LSD test.. For Bezostaya, 3%, yeast, 100 min. fermentation time, no aeration and 55 min. proof time; for Gerek 79.3% yeast, 60 min. fermentation time, no aeration and 45 min proof time and for Orso, 2% yeast, 60 min fermentation time, once aeration and 45 min. proof time were found to be most suitable applications for the highest bread score. Since the aim in breeding program is to develop the high quality bread wheat variety, such as Bezostaya, the most suitable method for Bezostaya is recommended for bread making.
