Abstract
Some physicochemical traits were analyzed to assess the bread making quality of seven indigenous spring wheat cultivars viz. Anmol, Sarsabz, Mehran, Kiran, Sindh, T.J-83 and Moomal obtained from the Nuclear Institute for Agriculture, Tandojam, Pakistan. The protein content of all cultivars was found in a range of 12.3-15.4 % with a minor variation of moisture content i.e. 10.3–10.5 %. Wet Gluten, Dry Gluten and Gluten Index were found in the range of 26.8-29.4 %, 8.7-9.5% and 28-92.5% respectively. Moomal with Falling Number of 590 seconds showed least α-amylase activity. Anmol and TJ-83 with a Hardness Score of 59 and 55 offered highest and limited formation of damaged starch during milling process respectively. Anmol with a high content of Protein (15.4%), Wet Gluten (29.4%) and Gluten Index (92.5 %) was found to be most preferable for hard wheat products (Bread) while Sarsabz due to a lesser content of the same physicochemical parameters i.e. Protein (12.3 %), Wet Gluten (26.8 %) and Gluten Index (28 %) was found to be suitable for soft wheat products like cookies.
