?EVALUATION OF FIVE PAKISTANI WHEAT CULTIVARS FOR BISCUIT MAKING QUALITY

Authors

  • Sarfraz Hussain Department of Food Technology, University of Agriculture, Faisalabad-38040,Pakistan
  • Munawar Ahmad Department of Food Technology, University of Agriculture, Faisalabad-38040,Pakistan
  • Muhammad Asif Department of Food Technology, University of Agriculture, Faisalabad-38040, Pakistan

Keywords:

Wheat varieties, Biscuits, Flour analysis

Abstract

Five wheat cultivars Pak-81, Barani-83, Kohinoor-83, Faisalabad-85 and Chakwal-86 were evaluated for grain/flour character-
istics and their biscuits making quality. Flours were subjected to proximate analyses, Farinograph absorption, alkaline water
retention capacity (AWRC) and gluten content. The results showed a superior performance of Pak-81 for biscuit making
compared with the remainder cultivars.

Downloads

Published

2000-06-26

How to Cite

Hussain, S., Ahmad, M., & Asif, M. (2000). ?EVALUATION OF FIVE PAKISTANI WHEAT CULTIVARS FOR BISCUIT MAKING QUALITY. Biological Sciences - PJSIR, 43(3), 177–179. Retrieved from http://biostaging.pjsir.org/index.php/biological-sciences/article/view/2024

Issue

Vol. 43 No. 3 (2000): Pakistan Journal of Scientific and Industrial Research

Section

Articles