[Quality of the Jordanian durum wheat flour]
1988
Amr, A.S. (Jordan Univ., Amman (Jordan))
Quality of flour milled from five major Jordanian wheat varieties ACSAD65, Deir Alla2, Horani, F8 and Stork S, grown in two locations, Maru and Mushaqqar, over a period of three years: 1985, 1986 and 1987, was evaluated by determining the protein, ash, moisture and wet gluten content. In addition, the rheological properties of the flours were studied by using a farinograph. The study revealed that the flours milled from the local wheat varieties were in general low in their protein and gluten content, compared to other durum or bread wheat varieties. They also exhibited a high absorption percent, and very poor rheological properties. Only ACSAD65, and Stork S varieties showed acceptable rheological properties which makes it possible to use them in the breeding of new high protein varieties with good rheological performance. The study also showed that each of the variables, variety, growing location and season, has significant or highly significant effects on many of the characteristics under consideration
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