Quality characteristics of wheat varieties grown in Pakistan from 1933 to 1996
2001
Ahmad, I. | Anjum, F.M. | Butt, M.S. (University of Agriculture, Faisalabad (Pakistan). Dept. of Food Technology)
Forty-four spring wheat varieties were included in this study. Significant variations existed in particle size index (17.17-24.20%), moisture content (9.38-10.43%), ash (1.32-1.85%), crude protein (10.13-14.74%), crude fat (1.96-2.52%), crude fiber (2.31- 2.99%), wet gluten (23.53-38.71%) and dry gluten (7.51-13.52%) due to crop years, wheat varieties and interaction of wheat varieties with crop years. The particle size index values revealed that most wheat varieties fell in medium hard group whereas a few may be categorized as medium soft. Straight grade flour yield, mixograph development time and peak height were affected significantly due to wheat varieties and crop years. Straight grade flour yield varied from 65.78 to 74.40%. The dough development time and peak height derived from mixograms varied from 2.60 to 7.10 minutes and 34.50 to 60.75%, respectively. Protein digestibility was affected significantly by wheat varieties but it was not varied significantly between crop years. Protein digestibility varied from 84.26 to 89.27%. The wide variations in the present investigations suggest that different physical, chemical and mixographic characteristics are dependent on genotype besides the influence of environmental conditions. The comparison between different epochs indicated that crude fiber increased by 15.42% from 1933 to 1990 while wet gluten increased by 5.24% from 1933 to 1996. This shows that modern wheat varieties are high in crude fiber and gluten contents. The wheat varieties possessing better quality characteristics may be used in breeding program.
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