Wheat quality analysis for the selection of suitable varieties for Thailand
1996
Jirapa Pongjanta | Thirawan Chanrittisen | Niramon Utama-ang (Lampang Agricultural Research and Training Centre (Thailand) )
Twenty varieties of wheat grown at Lampang Agricultural Research and Training Centre during 1992-1993 were analysed for the physical and chemical properties. The completely randomized design was used in the study. The study showed that there were six varieties of wheat: WAYN LARTC-W 91003, 91005, 91006, 91010, INSEE1 CHECK and WTYN LARTC-W 89011. to be suitable for all purpose flour. There appeared to be some good properties of those six varieties which were high in thousand grain, weight by volume, hardness and extraction rate. Nevertheless, the protein and dry gluten content were also suitable for all purpose flour, which were 10-11 percent. The varieties of WAYT-W 91001 91002 and Multiple seed LARTC-W 91013 were suitable for bread flour due to the protein and dried gluten content which were 11-12 percent.
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