Résumé:
wheat flour or grain flour , the cereal products offer many benefits to the organism, with a wide variety of choices,durum wheat and soft wheat, there is no longer any reason not consume less one serving per meal.
the objective of this work is to evaluate the i,fluence of genetic factor o, the physiocochemical composition and to determine the polyphenol composition of the grains of six varieties of soft . the results show that the demias and ARZ varieties represent significant polyphenol contents respicuously ( 7.257+0.346) respectivement.
A significant effect of the varieties on the analyzes carried out was recorded on lipids and flavonoids.
for the quantification and qualification of total phenols in wheat. the study is conducted on six varieties of soft wheat.
the calorimetric determination of foli,-ciocalteu us to follow the content of these compounds and marked their variation as a function of variety.
Analyzes of phenolic compounds, flavonoids and favonols and other unidentified components.
The physicochemical analyzes carried out are aimed at identifying the contents of several other components such as proteins, lipids, raw fibers, these contents conform to the standards.
