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To study the effect of salt-stressed environment on bread making quality and mineral elements in Iranian wheat (Triticum aestivum L.)two experiments were conducted under non-salt stressed and salt-stressed environments at two locations at Karaj.The experimental design employed was a completely randomized block with four replications.Grain protein content, water absorption,Zelenyvalue,Farinograph curve components,and mineral elements were determined for nine cultivars which had high,moderate and low salt tolerance index at Karaj.Bezostaya and Karaj-1 cultivars had the highest protein content under salt-stressed and non-salt stressed environments, respectively .Valorimetry value was used to determine the bread making quality.
The cultivars showed different responses to salt stress for bread making quality.Bezostaya had the highest valorimetry value under the two environments. There was not a significant correlation between salt tolerance index and water absorption and Zeleny value. The two environments was not correlated for bread making characters. There was a significant difference among the cultivars for grain mineral elements (Na,Cl,K,Ca,Mg, and P) with the exeption for K under non-salt stressed and salt-stressed environments,respectively.Salinity stress increased Na,Cl,K and Mg in grain but decreased Ca and P in grain.protein was positively correlated with Na and P under salt-streesed environment.