title: Physicochemical and dough-handling characteristics of Indian wheat and triticale cultivars.
abstract: Four bread wheat (PBW-138, PBW-299, PBW-343 and PBW-373), two durum wheat (PDW-215 and PDW-233) and two triticale cultivars (TL-419 and TL-1210) were investigated for physicochemical, milling and dough-handling properties for predicting end-use quality. Physical properties of durum wheat (PDW-215) and bread wheat (PBW-138, PBW-299 and PBW-343) cultivars were better than other wheat, durum and triticale cultivars. The compositional analysis revealed nonsignificant differences between the different cultivars; however, starch observed significant variation for different varieties. Particle size distribution indicated that triticale flours showed lower particle size than wheat and durum wheat. Dough-handling studies revealed triticale flours to be the weakest, while bread wheat flours were observed to be intermediate between durum and triticale. Among all the varieties, the bread wheat (PBW-138) variety was observed to be best, followed by PDW-215 durum wheat variety. Strong correlations were observed between physicochemical and dough-handling parameters, which can be used as quality parameter for suitable end-use.
authors.affiliation: Department of Food Technology, Islamic University of Science and Technology, Awantipora 190 021, Jammu and Kashmir, India. haroonnaik@gmail.com
authors.forename: H R
authors.initials: HR
authors.lastname: Naik
authors.forename: K S
authors.initials: KS
authors.lastname: Sekhon
authors.forename: A Abbas
authors.initials: AA
authors.lastname: Wani
mesh_terms: D001939:Bread; D002523:Edible Grain / Q000737:chemistry*; D005511:Food Handling; D014908:Triticum / Q000737:chemistry*