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

Abstract

Wheat is consumed as staple food by majority of population in Pakistan. This study was aimed to assess the effects of recently introduced five cultivars of wheat (Ojala 2016, Borlaug 2016, Johar 2016, Gold 2016 and Fatehjang 2016) for chapatti quality. Results for different physical, chemical, rheological and sensory parameters revealed significant (p < 0.05) differences between the cultivars studied. The flours obtained from wheat cultivars Fatehjang 2016, Borlaug 2016 and Gold 2016 demonstrated increasing tendency in protein content and dry and wet gluten. Wet gluten was significantly higher in Fatehjang 2016 (30.08%) and significantly lower (26.21%) in wheat variety named Gold 201. Fatehjang 2016 and Borlaug 2016 showed the most appealing physical properties among all cultivars. On the basis of rheological and sensory parameters, Fatehjang 2016 was found to be the most suitable variety for production of chapatti followed by Borlaug 2016.

Relationship between the test weight and some physical and chemical properties of the wheat kernel

“…Žeželj (1995) describes very wide limit values from 20 to 50 g for the TKW, and the TKW for the analysed samples is in that interval. In the study by Amir et al (2020), the results for the TKW ranged from 36.0-49.3 g in five wheat varieties, and the values for the TKW in our research were in that range with the exception of sample 6 whose TKW value was below the mentioned range. According to the results of analysis of variance, statistically significant difference for the TKW [F (5.12) = 18.907, p < 0.05] was found between the analysed samples of wheat (Table 1).…”

Effect of supplementation of germinated barley on the quality attributes of chapatti

“…The increase in dough development in the present study might be by the increased β-glucan content of the blend that in combination with the gluten increased the dough development time. Dough development time (DDT) in another study ranged from 1.45 to 11.46 min, and DDT being more than 7.0 min is not suitable for chapatti as manifested by Amir et al (2020).…”