Comprehensive assessment and evaluation of selected wheat varieties for their relationship to chapatti quality attributes

Abstract Wheat is consumed as staple food by majority of population in Pakistan. This study was aimed to assess the effects of recently introduced five cultivars of wheat (Ojala 2016, Borlaug 2016, Johar 2016, Gold 2016 and Fatehjang 2016) for chapatti quality. Results for different physical, chemical, rheological and sensory parameters revealed significant (p < 0.05) differences between the cultivars studied. The flours obtained from wheat cultivars Fatehjang 2016, Borlaug 2016 and Gold 2016 demonstrated increasing tendency in protein content and dry and wet gluten. Wet gluten was significantly higher in Fatehjang 2016 (30.08%) and significantly lower (26.21%) in wheat variety named Gold 201. Fatehjang 2016 and Borlaug 2016 showed the most appealing physical properties among all cultivars. On the basis of rheological and sensory parameters, Fatehjang 2016 was found to be the most suitable variety for production of chapatti followed by Borlaug 2016.

摘要 小麦是巴基斯坦绝大多数人口的主食。本研究旨在评估新近引入的5个小麦品种（Ojala 2016、Borlaug 2016、Johar 2016、Gold 2016与Fatehjang 2016）对恰巴提（chapatti）品质的影响。不同物理、化学、流变学及感官参数的检测结果显示，供试小麦品种间存在显著（p < 0.05）差异。由Fatehjang 2016、Borlaug 2016及Gold 2016三款小麦品种制得的面粉，其蛋白质含量、干面筋与湿面筋含量均呈上升趋势。其中Fatehjang 2016的湿面筋含量显著最高（30.08%），而Gold 201品种的湿面筋含量显著最低（26.21%）。在所有供试品种中，Fatehjang 2016与Borlaug 2016的物理特性最为优异。基于流变学与感官参数的综合评价结果，Fatehjang 2016是最适宜制作恰巴提的品种，其次为Borlaug 2016。