Barbari bread is among the most conventional flat breads of Iran. To obtain quality Barbari bread, wheat varieties of needed specifications had to be used. From among different wheat varieties, two, namely Tajane Gorgan and Mahdavi Karaj were picked up. For the varieties mentioned, the amount, quality and elesticity of the gluten content was determined. Water absorption of the flour, time of development, consistency and strength of the dough were among the characteristics determined through Farinograph test. The dough in percent flour weight consisted of 100% flour (a mix of 3 portions of Tajan to I of Mahdavi variety), 68.6% water, 3% active dry yeast and 1.5% salt which after mixing was let to rest for 40 minutes (primary proof). The dough balls after being spread and a number of groves formed on them were set in a fermentation chamber of 32°c and 75% moisture for 20 minutes.The baking of the dough (Covered by Roomal) for different durations and at different temperatures was done in an electric oven. The baking temperatures of 215, 230 and 245°c controled through K type thermometer, thermocouples and aoutoniatic control circuits, were tried. The desired quality bread, picked up on the basis of taste and appearance was the one baked for 24 minutes at a temperature of 23°C . Using a 3 type thermometer together with thermocouples, temperature variations in the crust and crumb were measured, plotted and compared. Within the same time intervals, the moisture content of the bread was also recorded all through the baking time, and the figures were plotted.A close correlation was observed between moisture decline (electric oven) and decrease in the weight of the bread (ordinary oven).
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