Suitability of Different Wheat Varieties Grown in NWFP for Bread Making and Effect of Storage Time on Falling Number

Abstract

Six commercial wheat varieties (2005-2006 harvest) viz Ghaznavi-98, Auqab, Fakhr-e-Sarhad, Saleem-2000, Khyber 87 and Pirsabak-2005 were tested for physicochemical characteristics and sensory evaluation of bread prepared from these varieties and effect of storage time on the falling number. Changes in the course of one-year storage were evaluated in terms of falling number. It was observed that the physiochemical characteristics of these cultivars were moisture% (14.166, 16.033, 14.93, 14.6, 12.6, 13), Ash% were (1.4, 2, 2, 1.9, 1.6, 1.59), protein % (11.5, 10.7, 11.9, 13.27, 14.5, 15), Gluten index % (8.9, 8.5, 8.4, 9.3, 7.8, 8.7), Fat % (1.9, 1.8, 2.1, 1.8, 1.6,1.6), Fiber % (3.2, 2.7, 2.8, 2.395, 2.8, 2.7) respectively. The overall acceptability of bread prepared from Khyber-87 and Pirsabak-2005 were obtained the highest score i.e. 7.52 and 6.88 as compared to other cultivars. The average falling number during storage for one year at room temperature the average falling numbers of Ghaznavi-98, Auqab, Fakhr-e-Sarhad, Saleem-2000, Khyber-87 and Pirsabak-2005 were 338.5, 267.0, 264.25, 302.6, 355.4 and 266.9 respectively.