Biscuit making quality of advance lines of wheat in India

Citation
S. Ram et al., Biscuit making quality of advance lines of wheat in India, J FD SCI M, 38(5), 2001, pp. 476-479
Citations number
25
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
5
Year of publication
2001
Pages
476 - 479
Database
ISI
SICI code
0022-1155(200109/10)38:5<476:BMQOAL>2.0.ZU;2-E
Abstract
Sixty wheat grain varieties comprising of advanced breeding lines and relea sed varieties as checks were evaluated for several of the physico-chemical parameters and biscuit making properties. The t-test analysis of samples at two locations showed the significant environmental influence on test weigh t (p < 0.001), protein content (p < 0.001), alkaline water retention capaci ty (p < 0.001) and sedimentation value (p < 0.01) but non-significant on gr ain hardness and biscuit diameter. The protein contents varied from 10.5 to 14.5% and showed no correlation with biscuit diameter and spread factor. T he sedimentation values ranged from 28 to 67 ml with an average value of 41 ml and displayed no correlation with baking test. AWRC exhibited higher va lues (70-120) and revealed high negative correlation (r = -0.68 and -0.40, P < 0.01) with biscuit diameter and spread factor, respectively.