摘要：Seven wheat varieties i.e. Inqulab 91, Bhakkar 2002, AS 2002, Shafaq 2006, Sehar 2006, Auqab 2000 and GA 2002 collected from different locations of Punjab were subjected to physicochemical, rheological and sensory analysis to determine their suitability for chapatti preparation during 2006-2008. The quality parameters studied were test weight, 1000 kernel weight, foreign matter, broken/shrunken, damaged grains, moisture, ash, protein, wet and dry gluten, falling number and farinographic properties. Chapattis were prepared from whole-wheat flours and evaluated for colour, taste, flavor, texture, chewing ability, folding ability and overall acceptability. Shafaq 2006 had the maximum test weight (81 kg/hl) thousand kernel weight (41.50 g) and minimum non-edible foreign matter (0.24%), moisture (9.11%) and protein (11.53%) Auqab 2000 had the highest other damaged grains (0.79%), lowest falling number (374) and tolerance index (25 BU) whereas Sehar-2006 had the highest protein (12.78%), wet gluten (29.59%), dry gluten (10.20%), dough development time (5.50 min) and lowest edible foreign matter (0.37%), broken/shrunken grains (0.70%) and softening of dough (43.33 BU). Chapattis prepared from AS 2002 were ranked highest and more acceptable than others. The comparison of studied quality parameters of wheat varieties with Pakistan standard specifications revealed good quality wheat.
