Comprehensive identification and evaluation of selected wheat cultivars for their relationship to pan bread quality

Abstract

The current study was conducted to the evaluate the quality of different wheat cultivars for bread making. In the current study, six wheat varieties NARC 2009, NARC 2011, Pakistan 2013, Zincol 2016, Borlaug 2016, and Galaxy 2013 were assessed for pan bread quality. The results for different physical and chemical parameters reveals significant differences among the tested cultivars. The flour of the wheat varieties Borlaug 2016, Zincol 2016, and PAK 2013 showed an increasing trend in protein content, wet and dry gluten, low alpha amylase activity, and also best on the basis of their rheology. Due to these and the results of the sensory evaluation the panel concluded that the wheat variety Borlaug 2016 is the most suitable variety for pan bread making. Practical applications The study concludes that Pakistani wheat varieties differ significantly in their physicochemical, rheological and technological characteristics. Thus, the information obtained in this study can be useful for millers and bakers for the selection of suitable variety for their intended uses.

Comprehensive assessment and evaluation of selected wheat varieties for their relationship to chapatti quality attributes

“…The present findings showed a significant difference (p < 0.05) between various wheat varieties. These results of present study are in accordance with those Asim et al (2018) who has reported the thousand kernel weight to be in range from 34.52 to 45.16 g. Grain length and width were found to be highest in case of Ojala 2016 followed by Borlaug 2016. Extraction rates for all wheat cultivars were recorded in the range of 58.34 to 73.03 g. Significant differences (p < 0.05) were observed in case of extraction rate.…”

“…These results indicated significant difference (p < 0.05) among wheat cultivars with respect to protein content. Similar results were reported by Asim et al (2018) and Khan et al (2015) who found protein content in the range of 8-15% for Pakistani wheat cultivars. Many published reports have inferred that protein content f wheat is dependent on various factors, such as drought stress, soil fertility, thermal stress and agricultural practices (Li et al, 2013;Mutwali et al, 2016).…”

“…Secondly, higher moisture content may cause decreases in overall storage period of grains (Abramson et al, 2005). Asim et al (2018) reported the similar findings for moisture content of wheat cultivars.…”

“…Various published researches have confirmed that environmental factors fertilizer usage may exert their influences on test weight, TKW quality and yield of flour. Asim et al (2018) reported similar findings and concluded that milling led to achievement of extraction rate in the range of 60.32 to 73.41 g.…”

Diversity in Grain, Flour, Amino Acid Composition, Protein Profiling, and Proportion of Total Flour Proteins of Different Wheat Cultivars of North India

“…The present results are closely related to the previous findings of Kundu et al ( 8 ) who reported wet and dry gluten contents of different Indian wheat varieties between 14.49 and 43.70% and between 5.12 and 12.82%, respectively. However, lower values for wet and dry gluten contents (19.76–26.08 and 6.83–10.75%, respectively) have been reported by Asim et al ( 35 ) for different Pakistani wheat varieties.…”