Physico-Chemical Characteristics and Rheolgical Properties of Different Wheat Varieties Grown in Sindh

This study was designed to investigate the physico-chemical and rheological properties of 17 wheat varieties (TJ-83, Jouhar, TD-1, Anmool, Mehran, Indus-66, Sindh B-1, Abadgar, Bhittai, Imdad, Mexi-Pak, Soughat, Blue Silver, Moomal, Marvi, Kiran, and Pak-70 ) commercially grown on experimental field...

Full description

Saved in:
Bibliographic Details
Published in:Pakistan journal of analytical and environmental chemistry 2015-12, Vol.16 (2), p.11-18
Main Authors: Channa, Mahvish Jabeen, Ghanghro, Allah Bux, Sheikh, Saghir Ahmed, Nizamani, Shafi Muhammad
Format: Article
Language:English
Subjects:
Agriculture
Amylograph
Analysis
Farinograph
Inframatic grain analyser
Physico-chemical
Wheat varieties
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:This study was designed to investigate the physico-chemical and rheological properties of 17 wheat varieties (TJ-83, Jouhar, TD-1, Anmool, Mehran, Indus-66, Sindh B-1, Abadgar, Bhittai, Imdad, Mexi-Pak, Soughat, Blue Silver, Moomal, Marvi, Kiran, and Pak-70 ) commercially grown on experimental field of Agriculture Research Institute, Tandojam. The results revealed that moisture % were in range of 11 to 12 among all varieties, high protein content of about 15.2% was found in Mehran and Blue silver varieties, starch was found high in Maxi-pak (70.6%), high hardness values in Imdad (70.1%) and Jouhar (70.2%). However, zeleny content was found high in Marvi, Abadgaar and Mehran i.e. 71%. Amylographic results showed that among all varieties the Bhittai variety required maximum temperature up to 65.7 oC for the beginning of gelatinization as compared to other varieties. The highest gelatinization temperature was noted up to 96.7 oC in Moomal whereas others had temperature from 82.7 to 89.0 oC. Highest gelatinization maxima (1782AU) acquired by T.J-83 variety. The results of Farinograph showed that highest water absorption was noted in Anmool variety. The highest dough development time and dough stability were found highest in Kiran and Indus-66, respectively. T.D-1 and Jouhar varieties had highest break down time as well as highest Farinograph quality.
ISSN:1996-918X
1996-918X