Physicochemical, rheological, and sensory evaluation of selected Pakistani wheat varieties

Abstract

Wheat (Tritium aestivum), a cereal crop, is considered the top most important protein source for human beings (Hussain et al., 2021).Historically, breeding has contributed to a significant increase in cereal crops' production, particularly by using dwarf genes and heterosis exploitation. However, the production of grains must be raised by 70 percent from the current production to meet the world food requirements by the year 2050 (Madhukar et al., 2019;Ray et al., 2013). Among crops, wheat occupies the largest cultivation area and accounts for the most traded yield worldwide (Demelash et al., 2013;Malbhage et al., 2020). Amongst the leading world producers globally, Pakistan has ranked eighth for wheat production and tenth for the area under cultivation (N. Mahmood et al., 2019).

Genetic and agronomic zinc biofortification modify processing and nutritional quality of common wheat

“…Moreover, the increased WA, DDT, and DST of Zn applied grain may be related to gluten quality, because Zn has a unique role in development of gluten primary units (Liu et al, 2015; Tamás et al, 2002). The results of WA, DDT, and DST in this experiment were in accordance with the reported ranges in Pakistani wheat varieties (Akbar et al, 2022).…”

“…Therefore, a close attention should be paid to protein quantity trait of Zincol‐2016. However, the results of gluten content were in the reported range (wet and dry gluten 15.4%–38.3% and 7.1%–12.4%, respectively) in Pakistani wheat cultivars (Akbar et al, 2022).…”

“…Protein quality is commonly referred to as a heritable trait, but its quantity is extensively influenced by environmental factors (Makawi et al, 2013). Therefore, a wide range of protein concentration in Zincol‐2016 has been reported, that may limit its acceptance in baking industry (Akbar et al, 2022; Asim et al, 2018). Moreover, wheat protein concentration also depends on soil Zn status because Zn play important role in development of monomeric structures of wheat protein (Liu et al, 2015; Peck et al, 2008).…”