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Studies on the quality of some improved varieties of indian wheats
Author(s) -
Bains G. S.,
Irvine G. N.
Publication year - 1965
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740160906
Subject(s) - potassium bromate , volume (thermodynamics) , mathematics , food science , chemistry , potassium , horticulture , biology , statistics , organic chemistry , physics , quantum mechanics , detection limit
A number of techniques, including milling and baking, were employed to assess the quality of seven improved varieties—NP‐710, −718, −797, −799, −823 and −824, and C591—of Indian wheats which have shown several distinctive features. The yields of straight‐grade flour were high in all cases, ranging from 74·2% (NP‐799) to 77·1% (NP‐824). The maximum extensograph curve area (155 cm. 2 ) and 100‐g. flour loaf volume were given by the variety NP‐824. The doughs are tight and short as indicated by the poor extensibilities and steep heights of the extensograms. The varieties showed practically no response to the improver potassium bromate. The variety NP‐823 rated as good as NP‐824 in a number of tests, but its loaf volume was significantly lower than that of NP‐824. The only abnormal feature of the flour of this variety was its paste viscosity which was the lowest in the whole series. The protein content of C591 varied considerably when grown in different locations, but it maintained its milling and baking qualities, the loaf volume per unit protein being the second highest among the varieties tested.