Abstract
Four different Pakistani wheat varieties namely; Inqulab-91, Auqab-2000, Iqbal 2000, and AS-2002 were
evaluated for physico-chemical, rheological and sensory characteristics to determine their suitability for the
production of flat bread (naan). Among the physico-chemical characteristics, 1000-kernel weight, test weight,
moisture, protein, falling number, SOS-sedimentation, Pelshenke value and gluten content varied significantly. All
the wheat varieties also have significant influence on rheological characteristics (water absorption, arrival time,
dough development time, dough stability, departure time, tolerance index and softening of dough) and sensory
perception. On the basis of physico-chemical, rheological and sensory characteristics, the wheat variety; AS-2002
was found the most suitable for the production of flat breads (naan).
