Abstract
The grain hardness, wet and dry gluten contents, protein and ash contents are determined in grains from different cultivars of wheat which are important in food products, either which are present in raw materials or in final products. Wheat is also a very important food raw material, and flour as the final product of milling. The importance of knowing the physical and chemical properties of wheat and flour is due to the determination of quality and kind of flour which is produced after the milling process. In this work, some physical and chemical properties of different wheat cultivars are determined and the comparisons of these characteristics are performed in both wheat and flour. Uruq Wheat sample (W5) has the highest results when compared with other wheat cultivar reaching 82 kg/ hectoliter, 9.2 % and 41 gm, 0.81, 8.8, 5.5, 30 %, 67 %, 73.6 %, 518, 858 specific weight, moister, 1000 grain Weight (gm), Ash %, Moister %, color test, moist. gluten %, Gluten index %, Absorption %, Falling No. and gelatination respectivelywith specifications grain white, transparent color, uneven gully depth and full cross-section of a glasses grain. The lowest results are by contrast with Forat cultivar in sample W2. Characteristics that are observed in this work are affect of the contents of with to moister, ash, protein, gluten and water absorption values there are useful for milling industry of different wheat cultivars.
Highlights
Wheat is a milled raw material, which is today, together with rice, make the most important food raw material
The rheological properties of bread dough through water absorption, arrival time (the time in minutes required for the curve to reach the 500 Brabensder unit line after the mixer will be started and water will be added, mixing time, stability and softening of wheat flour dough and its blends are determined according to AACC [11] (1987) methods using a Farinograph type (PL) (Barbensder Farinograph, Germany). 300 grams of tested samples (14% moisture basis) are used
According to the results obtained by the analyses, the absorption value for flour of Uruq cultivar ranged from 73.8%, sample W5, to 66%, sample W4 fig
Summary
Wheat is a milled raw material, which is today, together with rice, make the most important food raw material. Vol.13(3)2016 moisture content is more stable during storage; moisture content can be an indicator of profitability in milling [3] It has to be taken into consideration that in mind, mill industry needs to make experiments on quality and determination of some important content such as protein, wet gluten content, ash, moisture content etc., because the ingredients dictate the intended use of flour. Some investigations show the effect of sampling or harvesting time on the element contentof winter wheat flour and energetic values of flour which depend on the content of some important constituents such as protein, ash, moisture, etc. The aim of this work is to show the importance of determination of quality of five cultivars bread wheat and corresponding flour, which are the most used in many food processes. The aims of the study we compared between five cultivars through the many quality properties
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