Mohammed Dosh Al-daemes ^(1)*

(1). Department Of Food Science, Faculty Of Agricultural Engineering Al-Furat University.

(*Corresponding author: Dr. Mohammed Dosh Aldaemes. E-Mail: maldaames@yahoo.com + dr,aldaemes@yahoo.co

            Received:3/10/2023         Accepted:7/12/2023                                                                                

Abstract: 

This assay aimed to convey an idea of the best physicochemical properties in wheat grains and the rheological qualities of the dough required by experts and manufacturers of this material to researchers in the field of breeding and genetic improvement on this crop, Where the opportunity to develop this crop and increase production and productivity is still great, by following modern breeding methods in agriculture and conservation agriculture in some areas, and relying on genetic engineering to develop Syrian wheat cultivars, and knowing the impact degree of environmental conditions for plant growth on these characteristics, and how to control these conditions to reach the best production and best specifications of proteins in wheat grains, with the need to take some necessary procedures that lead to increasing the national product and maintaining the success of programs for the development and breeding of this crop.

Keywords: wheat breeding systems, physicochemical properties, rheological characteristics

Full paper in Arabic: pdf