Some physicochemical traits of seven spring wheat cultivars grown in southern-zone of Pakistan
2007
Arif, S. (Pakistan Agricultural Research Council, Karachi (Pakistan). Grain Quality Testing Lab.) | Ahmed, M. (Pakistan Agricultural Research Council, Karachi (Pakistan). Grain Quality Testing Lab.) | Bhutto, M.A. (Pakistan Agricultural Research Council, Karachi (Pakistan). Grain Quality Testing Lab.) | Azam, M. (Karachi Univ. (Pakistan). Dept. of Food Science and Technology) | Abbas, H. (Karachi Univ. (Pakistan). Dept. of Botany)
Some physicochemical traits were analyzed to assess the bread making quality of seven indigenous spring wheat cultivars viz. Anmol, Sarsabz, Mehran, Kiran, Sindh, T.J-83 and Moomal obtained from the Nuclear Institute for Agriculture, Tandojam, Pakistan. The protein content of all cultivars was found in a range of 12.3-15.4 % with a minor variation of moisture content i.e. 10.3-10.5%. Wet Gluten, Dry Gluten and Gluten Index were found in the range of 26.8-29.4%, 8.7-9.5% and 28-92.5%, respectively. Moomal with Falling Number of 590 seconds showed least a-amylase activity. Anmol and T.I-83 with a Hardness Score of 59 and 55 offered highest and limited formation of damaged starch during milling process respectively. Anmol with a high content of Protein (15.4%). Wet Gluten (29.4%) and Gluten Index (92.5 %) was found to be most preferable for hard wheat products (Bread) while Sarsabz due to a lesser content of the same physicochemical parameters i. e. Protein (12.3 %), Wet Gluten (26.8 %) and Gluten Index (28%) was found to be suitable for soft wheat products like cookies.
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Эту запись предоставил National Agricultural Research Centre