Abstract
Six new Pakistani wheat varieties namely Pak-81, Faisalabad-83, Punjab-85, Pasban-90, Rohtas-90 and Inqilab-91 were tested for milling and baking properties. The particle size index varied significantly from 43% (Inqilab-91) to 51% (Punjab85) showing medium hard texture. Straight grade flour of wheat varieties varied significantly from 65.7% to 70.0%. Falling number values were found more than 400 seconds indicating lower alpha amylase activity in all wheat varieties. Bread baking quality of Inqilab-91 and Pak-81 was better with highest loaf volume and weight to volume ratio than other varieties. Cookies thickness varied from 66.1 to 80.9 mm and width of cookies ranged from 265.4 to 283.2 mm. The cookies of Faisalabad-83 were ranked the best. The wheat varieties producing cookies of good quality were also better for cake making purposes. The low amylase activity needs addition of malt in the flour to get optimum potential of bread. Inqilab-91 and Pak-81 are better for bread production whereas Faisalabad-83 is more suitable for cookies and cake manufacturing.
