Suitability of advanced wheat genotypes for bread, buiscuit and chapaties
2000
Bansal, G. | Singh, R.P. | Nanda, G.S. (Punjab Agricultural University, Ludhiana (India). Department of Plant Breeding)
Various genotypes of bread wheat under test during rabi 1995-96 were studied for their baking characteristics in order to screen them and to identify the ones superior in their bread, biscuit and chapati making characteristics. Many new entries produced bread loaves comparable to or better than that of the best check variety, both in volume and crumb characteristics. However no entry surpassed the check variety Sonalika as regards the cookie quality. All the strains evaluated baked, good to very good chapaties, possessed a high water absorption capacity (62-70%) and the chapaties retained more than 35 per cent moisture. The water absorption and the high moisture content of chapaties contribute to the softness of chapaties.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Indian Council of Agricultural Research