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
Micro photograph of selected wheat varieties; A (Shahid-2017); B (Shahkar-13); C (Ghanemat-15); D (Janbaz); E (Pirsabak-08); F (Pirsabak-13); G (Pakhtunkhwa-15); H (KT-17); I (NIFA insaf-15) and J (Durum-97).
L* (lightness/darkness) of fine and whole wheat flour.
a* (hue, red/green ) of fine and whole wheat flour.
b (index of yellowness) of fine and whole wheat flour.
Amylose content of selected wheat varieties grown in Khyber Pakhtunkhwa
Percent moisture content of fine and whole wheat flour.
Ash content of fine and whole wheat flour.
Wet gluten of fine and whole wheat flour.
Dry gluten of fine and whole wheat flour.
Water absorption index of fine and whole wheat flour.
Swelling power of fine and whole wheat flour.
Water solubility index of fine and whole wheat flour.
