Abstract

AbstractA laboratory experiment was carried out evaluating the enzymatic activity and some physical and chemical properties of the three cultivars of local wheat After harvest for seasen 2012-2013. The results showed that wheat varieties may differ significantly in most of the traits The cultivar ebaa 99 recipes in test weight and thousand kernel weight and protein content by giving it the highest rate whiech was 81 hectoliters and 44 grams and 12.93%, Respectively. There was significant differences in the varieties of wheat flour studied where parents cultivar ebaa 99 recipes in the proportion of protein and wet and dry gluten giving it the highest rate of 11.93, 27and9.3%,respectively. The record class ebaa 99 lower level of activity enzymatic Flour giving it the highest rate reached 499 second. Also the results showed that wheat varieties for recipes rheological cultivar ebaa 99, Abu Ghraib and the parents of ebaa 99 per prescription absorption dough of water and showed class Rashid superior in dough development time , stability and extensibility. It was conclude from this study that the class parents 99 was However, in the preferred enzymatic activity and the good qualities of the bread flour.

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The article was added to IASJ on 2018-04-16

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