yield stability of 17 genotypes including eight of tritipyrum lines, five promising triticale lines and four iranian bread wheat varieties were studied in a randomized completely block design with three replications in seven environment during growing seasons of 2001-2002, 2002-2003, 2005-2006 and 2010-2011 in three locations. analysis of additive main effects and multiplicative interaction eff...

A factorial completely randomized block design experiment with three replications was carried out in greenhouse to evaluate cereal genotypic variation in phosphorus (P) acquisition and utilization efficiency in a calcareous soil with low available P (4.6 mg P kg-1 soil) and high total P (1260 mg P kg-1 soil). Treatments consisted of eight bread wheat (Triticum aestivum L.), three durum wheat (T...

Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 10(5) cfu/g to 1.09 × 10(6) cfu/g while the fungal counts ranged from 8.0 × 10(1) cfu/g to 1.20 × 10(3)...

The fortified of soft wheat flour with cowpea flour in bread making was investigated. The Soft wheat flour (SWF) was substituted by cowpea flour at levels of 5, 15 and 20%. The protein content of composite breads ranged from 6.1 – 9.9%. Significant difference was observed in moisture, protein and crude fibre contents of control (wheat bread) and composite bread at 5% addition of cowpea. Water a...

The biological values of the proteins of pea meal, rye bread (baked from 70 % rye flour by the Municipal Bakeries in Warsaw), of two mixtures of wheat rolls and pea meal and of two mixtures of rye bread and pea meal have been determined by the method of Osborne et al. [1919]. The bread was dried at 350 and the dry product ground in a mill. The peas were boiled, dried and ground. The following m...

main objective in wheat breeding programs is to improve high yielding and stable varieties possessing desirable morpho-physiological traits. this study was conducted to determine the stability of 18 winter and facultative bread wheat genotypes. the experiments carried out in 9 experimental stations (karadj- arak- ardebil- jolgerokh- miandoab- hamedan- mashad- qazvin- khoy) using a randomized co...