Abstract:
The physical grain quality and rheological characteristics of flour of 17 commercial wheat varieties grown in Pakistan were determined. The test weight (kg/hl) ranged from 69. 0 ('Barani-83') to 78. 9 ('Sind-81'). 'Sonalika' had the hardest wheat kernels as shown by Particle Size Index (PSI) values. The flour yield varied from 63. 3 ('Punjab-83) to 80. 4 percent ('Lyp-73'). Almost all wheat varieties exhibited hard kernel properties but resultant flours had weak ('BWP-79', 'Sonalika', 'Pak-81', 'Sarhad-82', 'Faisalabad-83', and 'Punjab-81', 'Pavon' and 'Indus-79') and strong ('Barani-83', 'Yecora', 'Sandal' and 'Sind-81') characteristics as revealed by wheat meal fermentation time and the farinograph tests. The protein content (N x 5.7) ranged 11.2 ('Pavon') to 14.3 percent ('Barani-83'). A significant positive correlation r = 0.73 between protein content and dough development time was observed. It was concluded that Pakistani commercial wheat varieties should be classified on the basis of their flour characteristics and not on the hardness or softness of kernels.
Page(s):
121-124
DOI:
DOI not available
Published:
Journal: Pakistan Journal of Agricultural Research, Volume: 8, Issue: 2, Year: 1987