Abstract:
Twelve wheat varieties i-e V-7005, Sarsabz, V-8004, T.D-l, Moomal, Kiran, Abadgar, Anmol, Mehran, T.J-83, Diamond and and Hamal faquir were collected from Wheat Research Institute, Sakrand in June 2004 and were studied for their quality characteristics in terms of suitability for their end use. Samples were tested for physiochemical characteristics and properties: moisture content, protein content, wet and dry gluten content, gluten index, water binding in wet gluten content, NIR-hardness and falling number. These parameters were studied for assessing their endproduct suitability. Protein content of all varieties was found in the range of 11.8% - 16.0 % that depicts their sustainability for almost all types of bread. Moisture contents of all varieties were ranged from 8.8 to 10.2%. Hardness of all samples were ranged from 50 to 60 score. Gluten index was ranged from 38.8 to 75.3% interprets a wide range of gluten strength. Falling Number of all varieties were greater than 400 seconds. This showed that no alpha-amylase activity was present. All studied cultivars of wheat were found medium to very strong. Hence, seems to be suitable for all types of breads i.e. flat, leavened and unleavened etc.
Page(s):
153-156
DOI:
DOI not available
Published:
Journal: Sarhad Journal of Agriculture, Volume: 23, Issue: 1, Year: 2007