Evaluation of flour protein for different bread wheat genotypes

Abstract Six different bread wheat genotypes; two Egyptian commercial varieties (control); Giza-168 and Gemmeiza-11, four promising lines; L84 L148, resulted via hybridization M10 M34 radiation mutation program) were rheologically evaluated using extensograph for protein, analysis sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The mutant had the highest maximum resistance which is a very good indicator of strong gluten. amount gluten content was higher in M10, compared to control samples Gz168 Gm11. Sulfide amino acids (CYS MET) are slightly M10. electrophoretic results acid analyzers show that best technological quality exhibited by Radiation mutants genotypes have protein with characteristics, mainly significantly samples. rheological properties measured as much better irradiated lines M34.