Assesment the breadmaking quality of new bread wheat (<i>Triticum aestivum</i> L.) varieties
The results of study on breadmaking quality of new bread wheat (Triticum aestivum L.) varieties of Tajik selection are discussed in the paper. By increasing of grain production the demand on wheat grain quality has been raising that defined the wheat breeding strategy in developing new varieties combining high yield, resistance to biotic and tolerant to abiotic stresses as well as better breadmaking quality. The gluten content and quality, water absorption capacity, falling number, composition of protein subunits in the grain of new wheat varieties are investigated and defined.