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).

Ghulam Mueen-ud-Din, Salim-ur-Rehman , Faqir Muhammad Anjum, Haq Nawaz . (2007) Quality Of Flat Bread (Naan) From Pakistani Wheat Varieties, , Volume-44, Issue-1.
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