Rheological and technological characterization of new spring wheats grown in Pakistan for the production of pizza
2001
Randhawa, M.A.
Seven newly evolved Pakistani wheat varieties Inqilab-91, Chenab -2000, lqbal-2000. Auqab-2000, T-95713, V-7002 and V-7003 were collected from two provinces of Pakistan. These wheat varieties were evaluated for physicochemical analysis, rheological studies and pizza baking qualities. The physical characteristics such as 1000 kernel weight and test weight showed significant variation among, different wheat varieties. The chemical composition of whole wheat flour such as moisture content, ash content and crude protein content ranged from 7.68 to 9.32 %, 1.32 to 1.72 % and 11.82 to 14.10 %, respectively. The wet and dry gluten content ranged from 26.40 to 38.41% and 8.40 to 13.11%, respectively. The pelshenke and SDS sedimentation value were also found to be significantly affected by the wheat varieties. The farinographic characteristics such as water absorption, arrival time, dough development time, departure time and dough stability ranged from 55.60 to 62.10%, 2.12 to 5.85 minutes, 4.70 to 9.10 minutes, 7.00 to 19.00 minutes and 2.30 to 16.71 minutes, respectively among different wheat varieties. The dough characteristics of pizzas such as clean-up stage, color of the dough, proofing time, surface smoothness of the dough, shelf life of pizza dough base and evenness of' holes at bottom of the dough differed significantly due to the differences in flour of different wheat varieties. The pizza base of wheat varieties Augab-2000, Iqbal-2000, Chenab-2000 and Inqilab-91 yielded maximum shelf life during retarding. The subjective evaluation of baked pizza for various sensory attributes such as color, aroma, flavor, texture, taste and overall acceptability revealed significant variation for these parameters due to different wheat varieties. On the basis of the, physicochemical characteristics of flour of different wheat varieties assessed in the present study it may be concluded that wheat varieties of Punjab are better than Sindh. On the basis of scores assigned to sensory attributes of pizzas prepared from different wheat varieties, it may be recommended that wheat varieties Chenab-2000, Iqbal-2000 and Auqab-2000 are the most suitable for the production of pizza in Pakistan and can replace the existing wheat variety being used for the production of pizza.
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