Abstract
The current study was conducted to the evaluate the quality of different wheat cultivars for bread making. In the current study, six wheat varieties NARC 2009, NARC 2011, Pakistan 2013, Zincol 2016, Borlaug 2016, and Galaxy 2013 were assessed for pan bread quality. The results for different physical and chemical parameters reveals significant differences among the tested cultivars. The flour of the wheat varieties Borlaug 2016, Zincol 2016, and PAK 2013 showed an increasing trend in protein content, wet and dry gluten, low alpha amylase activity, and also best on the basis of their rheology. Due to these and the results of the sensory evaluation the panel concluded that the wheat variety Borlaug 2016 is the most suitable variety for pan bread making. Practical applications The study concludes that Pakistani wheat varieties differ significantly in their physicochemical, rheological and technological characteristics. Thus, the information obtained in this study can be useful for millers and bakers for the selection of suitable variety for their intended uses.
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