Quality Evaluation of Grains, Flour and Dough of Some Varieties of Wheat (Triticum aestivum L.) for Chapati and Bread Making

Abstract

Ten varieties of wheat were obtained from Economic Botanist (Rabi Cereals) Section, Department of Plant Breeding and Genetics, Chandra Shekhar Azad University of Agriculture and Technology, Kanpur for their chapati and bread making quality. The range of variability was exhibited in grain characters like test weight (37.78–44.35 g), grain hardness (10.17 to 11.30 kg/grain) and phenol colour reaction (excellent to unsuitable). The flour characteristics like contents of protein (10.30 to 13.45%), dry gluten (4.52–7.10%) and sedimentation value (7.64–21.56 ml) as well as that of dough characteristics like water absorption (60–70%) and ball dough colour and appearance (light white to creamy white) varied significantly.