Abstract
Wheat quality is expressed by physico-chemical and rheological parameters that is influenced by wheat characteristics and milling process. Several methods based on different techniques are being used to determine these characteristics of wheat. Near Infra Red spectroscopic (NIR) method is preferably used when large number of samples in short time and immediate results of wheat flour quality is desired. In the present study, forty seven spring, two durum and one triticale wheat varieties were evaluated for different physical, chemical and rheological parameters through NIR technique. The NIR values for hardness, moisture, protein, water absorption and Zeleny value ranged from 63.83 to 71.33, 8.92 to 11.68, 10.49 to 14.03, 59.64 to 63.64 ml and 50.67 to 80.34 ml, respectively in different wheat varieties. NIR hardness positively correlated with moisture content, NIR protein and Zeleny value as determined by the technique. NIR moisture content was positively correlated with Zeleny value, NIR protein and water absorption capacity. NIR protein was positively correlated with Zeleny value while negatively correlated with crude protein as measured by Kjeldahl method. The findings of the present study indicated that NIR technique may effectively and efficiently be used in determining different physical, chemical and rheological parameters of wheats. Key words: Wheat quality, physico-chemical and Rheological parameters, NIR technique
