ABSTRACT
In order to study the diversity of related characteristics of bakery quality in 167 bread wheat genotypes (SeriM82 / Babax), along with their parents, were evaluated based on two replications. The measured traits including protein content, zeolite sediment volume, bread volume, moisture content, grain hardness, water absorption, wet gluten, gluten index, gluten elasticity, Sodium dodecyl sulfate (SDS) sedimentation volume and quantitative trait of 1000 seed weight according to standards International. After analysis of variance, the data of the experiments and the comparison of the meanings were performed using multivariate methods, cluster analysis and factor analysis, genotyping grouping and the relationship between the variables (traits). The result of variance showed that genotype was significant for protein, bread volume, wet gluten, gluten index, sedimentation of sodium dodecyl sulfate and 1000 grain weight at 1% level. Factor analysis from 11 traits examined, 4 factors with 60% variance, the first factor with variance of 27.48% including traits of protein content, zeolite sediment volume, bread volume, moisture content and water absorption, the second factor with variance of 4.8% Includes wet gluten characteristics, gluten elasticity, SDS sedimentation volume, third factor with 10.16% variance, including seed hardness and gluten index, and fourth factor with variance of 9.85% of 1000 seed weight. The results of factor coefficient evaluation indicate the importance of protein content traits, zeolite sediment volume, bread volume, moisture content and water absorption in selection of suitable genotypes for drought conditions. Based on cluster analysis (intra-group variance algorithm), genotypes were divided into eight groups, the fifth group had high baking quality and could be used in breeding programs to improve the quality of baking.