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Pulping of WHEAT STRAW by dimethylformamide was studied in order to investigate the effects of the cooking variables temperature (190, 200, and 210 C), time (120, 150, and 180 min), and organic solvent ratio (30, 50, and 70%) of dimethylformamide (DMF+ water) value on the degradation of cellulose and delignification of o RGANOSOLV PULP. The SCAN VISCOSITY was applied to estimate the extent of cellulose degradation produced by cooking condition and it was compared with Kraft pulp at equal content of residual lignin. Response of pulp properties to the process variables were analyzed using statistical software MINITAB 14. The process variables (cooking temperature and time) were set at low variables at high DMF ratio in order to ensure of the low cellulose degradation. Generally, the cooking temperature had a significant effect while the cooking time and DMF ratio had negligible roles. By the comparison of Kraft and o RGANOSOLV PULP s (higher SCAN VISCOSITY of o RGANOSOLV PULP than Kraft process under equal residual lignin and scanning electron microscopy images) it can be asserted that DMF basically has an improvement role on reducing the cellulose degradation of obtained from pulp. Consequently, the protective action of organosolv on non-cellulosic polysaccharides of WHEAT STRAW against degradation under Kraft pulping conditions is considered as the main reason of the fairly high yield of o RGANOSOLV PULP ing.