Physico-chemical and milling properties of six wheat cultivars grown in Northern Thailand
1990
Ammawath, S. | Mabesa, L.B. (Lampang Agricultural Research and Training Div., Thailand. Food Processing Div.)
Six wheat cultivars, namely: Sameong 1, Sameong 2, Incee 1, Incee 2, Fang 60, and Phrae 60, were planted at the Agricultural Research and Training Center Lampang, Thailand, in November 1988 and harvested in February 1989. There was no significant difference in the yield of the different wheat cultivars. Significant differences were observed for 1,000 kernel weight, test weight. The ash content of the wheat grains from the different cultivars was high. The extraction rate for Sameong 2, Incee 1, and Incee 2 using a Buhler Mill conformed with the standard set for the Dark Northern Spring Wheat. Analyses revealed that the flour possessed an acceptable moisture content. All flours had high protein content and very high ash. For gluten content and sedimentation test, Sameong 1 and Sameong 2 exhibited values comparable with those used in bread flour. Alpha-amylase activity (as determined by falling number and amylograph methods) showed that all cultivars had low enzyme activity. Forinogram and extensogram analysis demonstrated that the rheology of dough from Sameong 1, Sameong 2, and Incee 1 had low rate of water absorption while Incee 2, Fang 60 and Phrae 60 had high water absorption with low resistance and too high extensibility. Baking tests showed that Sameong 1, Sameong 2, and Incee 1 had soft dough, good handling and fair proofing tolerance. Sensory evaluation data indicated that loaf bread from flour of Incee 1 and Sameong 2 gave the best total score. For the noodle tests raw noodle from flour of Sameong 1 and Sameong 2 resulted in dark color and rough surface characteristics. The boiled noodle from Incee 2 had the best color scores and had chewing properties similar to the others.
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