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Updated: Jun 3, 2026

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Technological, rheological and yield differences among Egyptian wheat varieties.

Mahmoud E Ibrahim1, Said M Abdel-Aal, Ahmed S Hussein

  • 1Agronomy Department, Faculty of Agriculture, Menoufia University, Shebin El-Kom, Egypt.

Journal of the Science of Food and Agriculture
|March 9, 2011
PubMed
Summary

Gemmeiza 10 wheat yielded the most, while Gemmeiza 7 offered superior grain and flour quality. Sakha 93 excelled in carbohydrates and flour content, showcasing diverse cultivar strengths.

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Area of Science:

  • Agricultural Science
  • Plant Breeding
  • Agronomy

Background:

  • Field experiment conducted over two winter seasons (2007/2008, 2008/2009).
  • Evaluated eight new bread wheat (Triticum aestivum L.) cultivars.
  • Assessed yield, milling, technological, and rheological characteristics.

Purpose of the Study:

  • To evaluate and compare yield and quality traits of eight bread wheat cultivars.
  • To determine correlations between various wheat characteristics.

Main Methods:

  • Field experimentation over two winter seasons.
  • Measurement of yield components (tillers, spikes, grain number, biological yield, straw yield).
  • Analysis of milling (flour, bran), technological (protein, gluten), and rheological properties (farinograph).

Main Results:

  • Gemmeiza 10 exhibited the highest grain yield per hectare.
  • Gemmeiza 7 showed the highest protein, gluten, and wet/dry gluten percentages.
  • Sakha 93 had the highest harvest index, flour, and carbohydrate percentages.
  • Significant positive correlations found between grain yield and its components, flour, carbohydrates, and dough weakness.
  • Negative correlations observed between grain yield and protein, gluten, bran, and farinograph properties.

Conclusions:

  • Gemmeiza 10 cv. is superior in yield and yield components.
  • Gemmeiza 7 cv. provides the highest grain and flour quality.
  • Sakha 93 cv. leads in total carbohydrate and flour percentages.