## 4 Discussion  
According to the physicochemical properties of wheat varieties, a large variability among samples was observed. All of them may be easily stored since their moisture value was less than 13%, characteristic for all wheat samples. This is an important criterion of wheat quality for bakery manufacturers, as a low moisture content means a long shelf during storage [25]. The quality content of wheat flour for bread-making is given especially by its gluten content. The technological quality of wheat flour used for bread-making is usually associated with the amount of gluten it consists of. Gluten is a protein obtained from glutenin and gliadin during mixing and is mainly responsible for dough rheological behavior during bread-making [13]. A high gluten content generally indicates flours of great quality that are suitable for bread-making [25]. According to our data, the mean value of gluten content is 28.74%, which indicates wheat samples with good bread-making quality [17]. However, the minimum gluten content value was 21.70%, which means that this type of wheat flour may be used in bread-making only after gluten addition or as a component of a mix with other kinds of flour with high gluten content [25]. Starch is the component that has the highest amount in wheat flour [20]. It is especially responsible for the formation of fermentatable carbohydrates necessary during the fermentation process of the dough with baker's yeast for the formation of carbon dioxide that loosens the dough [43]. The large variability of starch, which varied between 55.30% and 64.10%, may be due to the other wheat compounds, such as protein, whose values are interconnected during grain development [44]. From a qualitative point of view, wheat flour presents intact and damaged starch granules. According to our study, the damaged starch varied in a high amount from low to high content in wheat flour. This can be degraded to fermentable sugars by amylases. Among the amylases, the most important is alpha amylase, an endoenzyme  
Figure 4: Principal component analysis of the physicochemical characteristics and scores of the wheat samples: TA—_Tritcium aestivum_; TS—_Tritcium spelta_; TM—_Tritcium monococcum_. that attacks the starch granule inside [25]. The alpha amylase activity is suggested by falling number values, which varied according to our data from low, good and high ones for bread-making. The lipid and ash content varied in a high amount, probably due to the particularities of wheat samples [45]. From the genetic diversity point of view, the degree of polymorphism shown by ISSR markers is very high (almost 100%). Thus, we verified that the primers: UBC808 [(AG)8], UBC810 [(GA)8T], UBC855 [(AC)8 YT], UBC857 [(AC)8 YG], UBC859 [(TC)8 RC], UBC880 [(GGAGA)3] produced high levels of ISSR polymorphism in the common wheat, emmer and spelt genomes, reflecting the lifetime and abundance of the wheat genome. The unweighted pairwise group method with arithmetic means (UP-GMA) divided all cultivars by species/ploidy, reflecting a defined genetic structure. In addition, the Jaccard coefficient variation from 0.53 to 1 reflects the high genetic diversity of these wheat varieties [32]. Many scientists studied the suitability of the ISSR technique for genetic diversity studies of wheat, including some groups from Egypt [46], India [47], Iran [48] and Turkey [49]. ISSR primers were also used in the literature in order to study wheat accessions from Azerbaijan, and the results showed that they were superior to RAPD markers, producing more bands [50]. ISSR markers are widely used in genetic diversity assessment of distinct species. [PERSON] et al. [51] analyzed the potential of nine ISSR primers for eighty-nine diploid wheat samples. They reported a different polymorphic level from the present research, at 91.2%. At the same time, the number of migrated bands in agarose gel ranged between 16 for ISSR880 and 23 for UBC873. Regarding genetic similarity, the lowest value registered was 0.44, and the highest value was 0.9.