期刊名称：Pakistan Journal of Analytical & Environmental Chemistry
印刷版ISSN：1996-918X
电子版ISSN：2221-5255
出版年度：2015
卷号：16
期号：2
页码：11-18
语种：English
出版社：National Centre of Excellence in Analytical Chemsitry
摘要：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..
