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The research was conducted at the Central Grain Laboratory and the laboratories of Food Science Department and Soil Science Department, with the aim of studying the effect of environmental and genetic factors on the physicochemical properties of the grains of approved durum and soft wheat varieties and their content of micromineral elements. Two varieties of each wheat type were selected, grown in two different regions during two growing seasons. Analysis of variance showed that there were significant differences between types and varieties of wheat grains, and between cultivation sites for all the studied physicochemical traits, while genetic factors (type and cultivar of wheat) were responsible for more than 70% of the variation in the concentration of micromineral elements, while environmental factors (cultivation site and growing season) were responsible for less than 30% of the total variance. On the other hand, the analysis of the physicochemical properties of the studied flour types showed that there were significant differences between them for each type of wheat, and between types of wheat, and it was found that a decrease in flour extraction rate significantly reduced the micromineral elements content in the resulting flour, and the value of the decrease changed depending on the flour extraction rate and the mineral type. The concentration of micromineral elements in standardized flour decreased by (42.84% and 41.66%) for cobalt, (41.21% and 40.51%) for manganese, (35.12% and 37.10%) for zinc, (22.16% and 21.64%) for copper and (16.55% and 18.42%) for iron, and in high quality flour (82.44% and 81.10%) for manganese, (77.26% and 71.32%) for cobalt, (66.05% and 67.22%) for zinc, (43.10% and 41.44). %) for copper and (30.65% and 31.25%) for iron for durum wheat and soft wheat, respectively. Analysis of the chemical and processing characteristics of bread samples prepared from all types of flour showed that there were significant differences in all the indicators studied. The micromineral elements content was in the following order (iron < zinc ≈ manganese < copper < cobalt) for all bread samples, and it varied greatly between the bread samples prepared from the different milling parts of the two types of the studied wheat. Moreover, the manufacturing process led to a highly significant difference in the percentage of micromineral elements loss between the flour types and the two wheat types, and reached (57.17%) for copper, (52.67%) for cobalt, (29.68%) for zinc, (17.24%) for manganese and (14.38%) for iron. This study revealed the important role of micromineral elements in flour properties, including the quality of the resulting bread. The results of the cluster analysis confirmed the fundamental importance of genetic factors in the accumulation of micromineral elements in wheat grains. Accordingly, approximate representative values of soft and hard Syrian wheat were established for their content of micromineral elements.
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Keywords: Soft wheat, durum wheat, physicochemical properties, rheological properties, pita bread, micronutrients.
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