Abstract
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.
Highlights
Chapatti is a flat, unleavened, hot-plate-baked product prepared from whole-wheat flour which is commonly widespread in Pakistan
The collected data indicated that good chapattis were obtained from wheat cultivars with a larger thousand kernel weight
Wet gluten was significantly higher in Fatehjang 2016 (30.08%) and significantly lower (26.21%) in wheat variety named Gold 2016
Summary
Chapatti is a flat, unleavened, hot-plate-baked product prepared from whole-wheat flour which is commonly widespread in Pakistan. It is the main part of food for most of the population and serves as an economical source of protein and energy. The expected increase in world population, expected to reach 9.7 billion by 2050, suggests that the global agricultural production must rise by 25-70% from the current levels (Crist et al, 2017). This big challenge is even greater given the expected climate change scenarios. It contributes 13.8% of added value to agriculture and 30% to total GDP of Pakistan
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