1. 14 Solvent retention capacity (SRC) is an important index in soft wheat quality evaluation.

2. 6 The SRC value is the simple and fast index sign that evaluates soft wheat quality.

3. Cake flour, which is milled from a soft wheat, has a finer texture and a lower gluten content.

4. Co-operation with the Abu Ghraib Centre and the Aba Centre in conducting experiments aimed at determining the productivity of ACSAD-developed varieties of hard and soft wheat and barley, with a view to testing and selecting varieties that are suited to local conditions and to supplying Iraq with limited quantities of cultivated seeds of ACSAD-developed varieties of wheat and barley