Wheat flour is largely reflected by physicochemical parameters (i.e. moisture content, ash content, wet gluten, dry gluten, gluten index and falling number), influence quality of intended product. This study was aiming to evaluate relationship between physicochemical and alveographic properties of wheat flour by selecting thirty six composite wheat samples with wide range of gluten index (GI: 20-98). Different quality attributes were significantly.
Shahid Yousaf, Hafiza Mehwish Iqbal, Saqib Arif, Salman Khurshid , Qurrrat ul Ain Akbar. (2019) ALVEOGRAPH RHEOLOGICAL PARAMETERS IN RELATION TO PHYSICOCHEMICAL ATTRIBUTES AS AN INDICATOR OF WHEAT FLOUR QUALITY, , Volume 16, Issue 2.
