Biochemical Properties of Spring Mutant Lines of Wheat Grains

Abstract

In the global production of cereals, wheat has a very important place. Flour obtained from grains wheat, is the main staple for the manufacturing of bakery and pasta of many sorts. Today, industry enterprises face the same problems. These include the quality of the processed flour and, as a result, the quality of the finished product. Most acutely today is the problem of the quality of flour. Besides, the main component of wheat are starch and energy, wheat also hold essential quantity of a number of micro and macro elements which are valuable or advantageous for health such us grain proteins, vitamins, dietary fiber, chemical elements and any various biologically active compounds found in plants.