Search Filter
- Publications
- Abstract of Theses and Dissertations
- Database
- Physico-chemical and Milling Properties of Six Wheat Cultivars Grown...
Physico-chemical and Milling Properties of Six Wheat Cultivars Grown in Northern Thailand
Dissertation Abstract:
Six wheat cultivars. namely: Sameong I, Sameong 2. Incee 1, lncee 2, Fang 60, and Phrae 60 were planted at the Agricultural Research and Training Center in Lampang, Thailand in November 1988 and harvested in February 1989. There was no significant difference in the yield of the different weight cultivars. Signiticant differences were observed for 1,000 kernel weight and test weight. The ash content of the wheat grains from different cultivars was high. The extract ion rate for Sameong 2, Incee 1, and Incee 2 using a Buhler MiII confrormed with the standard set for the Dark Northern Spring Wheat.
Analyses revealed that the flour possessed an acceptable moisture content. All flours had high protein content and very high ash. For gluten content and sedimentation test, Sameong 1 and Sameong 2 exhibited values comparable to those used in bread flour. Alpha-amylase activity by falling number and amylograph methods showed that all cultivars had low enzyme activity. Farinogram and extensogram analysis demonstrated that the rheology of dough from Sameong 1, Sameong 2, and lncee 1 had low rate of water absorption while lncee 2, Fang 60, and Phrae 60 had high water absorption with low resistance and too high extensibility.
Baking test showed that Sameong 1, Sameong 2, and lncee 1 had soft dough, good handIing, and fair proofing tolerance. Sensory evaluation data indicated that loaf bread from flour of Incee 1 gave the best total score with no difference from Sameong 2. For whole wheat bread, flour from Sameong 2 produced the highest score. Sensory scores for acceptability showed that all steamed bread from white flour had acceptable texture and taste. The color of the steam bread from Sameong 2, lncee 2, and Phrae 60 were white. The whole wheat steamed bread had an unacceptable eye appeal and surface characteristics.
For noodle test, raw noodle from flour Sameong 1 and Sameong 2 resulted in dark color and rough surface characteristics. The boiled noodle from lncee 2 had the best color scores and had chewing properties similar to the others.