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Comparative Study of Fine and Whole Wheat Flour of Selected Varieties Grown in Khyber Pakhtunkhwa

Comparative Study of Fine and Whole Wheat Flour of Selected Varieties Grown in Khyber Pakhtunkhwa

Saifullah* and Ihsan Mabood Qazi 

Department of Food Science and Technology, The University of Agriculture Peshawar, Khyber Pakhtunkhwa, Pakistan.

saifkhalilfood@gmail.com  

ABSTRACT

Due to lake of information regarding the wheat varieties grown in Khyber Pakhtunkhwa, this study was design to investigate the chemical composition, functional properties and microstructure of fine wheat flour (FWF) and whole wheat flour (WWF) of the selected varieties. These varieties were collected from different research stations located in the province. The grains were milled using laboratory scale flour mill. Part of the flour of each variety was passed from mesh to remove the bran and get fine flour. Both whole and fine flour of the selected wheat varieties were subjected to qualitative study. The data disclosed that L* value was more in FWF than WWF. FWF had high Water absorption index (WAI) 9.19-9.25g/g, Swelling Index (SI) 6.6-8.7g/g, Water Solubility Index (WSI) 5.7-9.77% and gluten (20.76-34.45%) content while WWF was high in moisture (6.08-8.03%) and ash (0.95-0.98%). It is cleared from the data that FWF of all the selected varieties especially Shahkar-13 could be used in the production of various bakery products especially noodles. 

 

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Sarhad Journal of Agriculture

December

Vol. 36, Iss. 4, Pages 1010-1324

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