Vol. 10, Issue 7 (2021)

Author(s):
Ajay Kumar, Nand Kumar, Dipak Kumar, Vikas Yadav and Deepika Kanaujiya

Abstract:
The present investigation reports their variability in kernel and flour characteristics. The physical characteristics such as phenol colour reaction differed significantly among the wheat varieties. The chemical parameters such as Sedimentation value, water absorption, colour of dough and appearances of dough differed significantly for straight grade flour among different wheat varieties. In present investigation all wheat varieties did not show any marked change in phenol colour reaction during both years of experimentation. Sedimentation value of wheat varieties varied it ranges from 41.40 to 70.10 ml in first year while 41.40 to 69.50 ml in second year. Value of water absorption in the different varieties of wheat ranged from 41.40 to 66.40 per cent and 41.40 to 65.50 per cent during first year and second year respectively. Colour is important factor which affected the quality of chapatti. The colour did not show any marked change during both the years. Colour of dough was found Creamish, whitish, light radish and dull whitish in this experiment.