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Wheat is consumed mainly in the form of bread. In the breadmaking process, the proteins derived from wheat flour play a major role in determining viscoelastic properties. The amount of protein and its composition are two important factors affecting the baking quality of wheat flour (Khan et al., 2013). In addition to protein content, traits such as total gluten, gluten index, hectoliter weight (which represents the conversion efficiency of grain to flour), falling number (which describes alpha-amylase activity), and starch content play a vital role in determining the quality of the final product prepared from the wheat flour (Souza et al., 2002; Shewry, 2009). The measured wheat gluten in a sample indicates the quantity of gluten in the flour, and gluten quality is shown by the gluten index (which describes the ratio of strong gluten to total gluten). Bread quality can be affected by grain genetics and by environmental factors such as soil conditions, irrigation, weather, seed storage conditions, and seed content (Noorka et al., 2009). Water deficits, high temperatures, and nutritional requirements during the post-anthesis and grain-filling stages have significant effects on many biochemical properties of wheat grains (Ashraf, 2010) and can directly affect leaf photosynthesis and the availability of assimilates (Kuanar et al., 2010; Zhang et al., 2010). Indeed, these factors can change the grain-filling rate and duration. In addition, genotypes with tolerance to drought stress have higher values for traits related to baking quality (Balla et al., 2011; Ashraf, 2014). This experiment was conducted to investigate the effects of the application of different plant hormones on certain characteristics related to grain and baking quality in two bread wheat genotypes under dry-land conditions.

wheat grain quality and its relationSHIP WITH plant growth regulators