Acceptability and Keeping Quality of Breads of Six Wheat Varieties
2011
Jani, Ansari Begum | Reddy, Snehlatta
The quality of six varieties of wheat namely Sonalika (National check), Khapli (Local variety), Ajantha, Kailash, HD-2189 and HD-4502 was evaluated with the following objectives. (1) To determine the physico-chemical characteristics of six varieties of wheat. (2) Organoleptic characteristics and keeping quality of bread of the selected varieties of wheat were evaluated. Wheat samples were conditioned to 15 per cent moisture and milled. The maida was stored in steel container for further use. One kg of wheat of each variety was ground into flour for various estimations. Physico-chemical characteristics such as of 1000 kernel weight (g), seed hardness (kg/grain), density and bulk density (g/ml) were determined. Moisture (%), ash (%) and gluten (%) content were estimated. The results indicated that the mean values of 1000 kernel weight was 34.3 - 44.8 g/grain and seed hardness (11.0 - 14.1 kg/grain). The moisture and ash contents ranged from 9.7 to 11.1 and from 0.9 to 1.6 per cent respectively. Wide varietal differences were noticed among the six varieties of wheat in dry and wet gluten contents (P < 0.5). The breads differed in organoleptic characteristics significantly from one another (P < 0.05). Interaction between varietal difference and storage time (0, 24 and 48 hours) on the acceptability of breads was found to be significant statistically (P < 0.05). Among the six varieties of wheat, the variety Ajantha one of the developed varieties of Marathwada Agricultural University, Parbhani was found to be superior and was equal to national check Sonalika in several attributes of quality evaluation.
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