Wheat crop plays an important role in the life of Yemeni citizens since its products mainly bread is the staple food in Yemen. The country import annually more than 90% of wheat grains to fulfill the needs of population consumption. Such situation places the government in critical position. To decrease the import of this strategic crop, a radiation technology induced to one of the wheat varieties ( Jomeizah – 9) in the regional agricultural research station for the Northern Highlands, Al-Erra – Sanna, to increase it's yield and earliness. These characteristics were obtained, but other quality attributes are still to be investigated such as physical, chemical, reheological properties and baking test as well for the irradiated and non- irradiated grains of (Jomizah -9). Hence, this study was envisaged to ascertain such characteristics and also to identify the effect of irradiation on bread quality. Results showed a significant increase in 1000 kernel weight, extraction yield, specific weight, protein and gluten for the irradiated variety in comparison to non-irradiated one. The farinographic characteristics such as water absorption have shown a significant increase of 4% for the irradiated, but the values of dough development time and stability indicates high quality parameters for non-irradiated one, which produce high specific loaf volume during bread making. Sensory analysis attributes have shown significant differences between loaf taste of irradiated and non-irradiated wheat grains.

Key Words :Physical, Chemical, Rheological Properties, Baking, Wheat grains, Irradiation