BOURAS, YaminaMECHERFI, AminaBENDAHO, MarwaBOUCHENAK KHELLADI, Nesrine2024-12-102024-12-102023http://dspace.univ-temouchent.edu.dz/handle/123456789/5786Wheat is one of the most important food products, it is the staple food of the majority of the peoples of the world because it contains many nutritional elements (proteins carbohydrates, vitamins . . . etc …). The flour was made from soft wheat at the unit level (mills SARL Farine D’Or) through many stages, and this after a few analyzes which allow us to control the quality of wheat to be used. The physico-chemical analyzes of the flour obtained from soft wheat are generally in line with Algerian standards.frBlé tendre, farine, Analyse physico-chimiquesSoft wheat, flour, physico-chemical analysisThesis