Genetic Behavior Of Some Bread-Making Quality Parameters In Bread Wheat

the objective of this study is to study genetic nature and effects of baking quality charactres, among f1,f2 and f3 generations derived from crossing three egyptian wheat varieties with two introdueed ones. the work was also extended to grouping f3 individual plants in clusters according to their baking quality parameters and the possibility of selecting f3 individual plants having promising favorable baking quality isconducted.