Acar, OguzKoksel, Hamit2024-05-192024-05-1920231438-23771438-2385https://doi.org10.1007/s00217-023-04355-1https://hdl.handle.net/20.500.12713/4739The aim of the present study was to determine the suitability of different wheat cultivars in terms of dough sheeting behaviour and final product quality in baklava production using correlation and Principal Component Analyses (PCA). For this purpose, 18 wheat cultivars were used. While thousand-kernel weight, hectolitre weight, and hardness index of the wheats were in the range of 30.2-49.6 g, 71.3-79.9 kg/hl, and 10.8-84.8%; protein and ash content, Zeleny sedimentation, wet and dry gluten, gluten index, and b* color values of flours were in the range of 11.25-18.10%, 0.55-0.90%, 16.8-65.0 ml, 23.6-46.2%, 8.2-16.0%, 2.7-100.0%, and 7.3-14.4, respectively. Thickness (T) and surface area (SA) of sheeted doughs after first sheeting (T-1, SA-1) and second sheeting (T-2, SA-2) were in the range of 0.310-0.500 mm, 2.77-3.63 m(2), 0.084-0.133 mm, and 19.68-36.96 m(2), while hardness, peak counts, and linear distance of baklava samples were in the range of 747-1341 g, 40-59, and 2757-4638 (g.s), respectively. There were significant correlations between SA-2 and Zeleny sedimentation and Alveograph W, protein, and wet and dry gluten contents (p<0.01). There were also significant correlations between peak counts and SDS, modified SDS (p<0.01), protein content, Zeleny sedimentation, and Alveograph W and Mixolab C1 values (p<0.05).eninfo:eu-repo/semantics/closedAccessBaklavaWheat CultivarsQualityTexturePrincipal Component AnalysesReview Article2491231413150WOS:0010892633000022-s2.0-85168619873N/A10.1007/s00217-023-04355-1Q2