Quality of Indian wheats.

Finney, P. L. and Bains, G. S. and Hoseney, R. C. and Lineback, D. R. (1973) Quality of Indian wheats. Cereal Science Today, 18. pp. 392-397.

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Abstract

Analytical, physical, chemical, and baking studies were performed on 43 samples, representing 30 spring wheat varieties harvested in India. Some high-yielding wheats and wheats recently imroduced from Mexico were excellent bread wheats comPared with a typical composite breed flour (RBS-70A) from wheats grown in the U.S. Water absorptions of India's wheats averaged materially above those of U.S.-grown varieties. Water absorptions of some of the semidwarf Mexican varieties were as high as 75 to 78%, and many indigenous Indian varieties had water absorptions above those of average U.S. wheats. Bread-baking quality of both Mexican and Indian varieties varied from excellent to poor; however, the Mexican varieties generally were better bread wheats.

Item Type:	Article
Uncontrolled Keywords:	Bread-baking quality, Indian wheats
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	19 Sep 2013 05:08
Last Modified:	19 Sep 2013 05:08
URI:	http://ir.cftri.res.in/id/eprint/5163

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