دراسة الخواص الفيزيائية والكيميائية عند أصناف القمح المزروعة في الجنوب الشرقي

Abstract

This study aims to know the quality of eight local and cultivated wheat cultivars in the southeast of Algeria and their conformity to the quality standard specifications of wheat by studying their physical and chemical properties. The results on it confirm the presence of three cultivars belonging to soft wheat, they are a sample of type P21 of the good quality, and the cultivar V15 and CH of the medium quality. The results also showed the presence of four cultivars belonging to hard wheat, they are a sample of type P16 and V17 of the medium quality type due to the high amount of bran in the resulting flour, which reduces the value and quality of the flour. In addition to the low percentage of protein in them, and the good quality OM and VKH type sample can be used in the manufacture of home bread and traditional bread, while the P4 type is of poor quality due to the high amount of bran in the flour produced from it, and the low percentage of protein in it, which reduces the value and quality of the flour produced from it. Besides double the strength of gluten.