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<< JRScience Home   Volume 12 No.2 December 2001 << Back to Volume Home

 

SUITABILITY OF WHEAT VARIETIES/LINES FOR THE PRODUCTION OF LEAVENED FLAT BREAD (NAAN) 

Zubair Farooq1, Salim-ur-Rehman1, Masood Sadiq Butt1 and Muhammad Qamar Bilal2

1Department of Food Technology, University of Agriculture, Faisalabad. 2Department of Livestock Management, Univ. of Agriculture, Faisalabad.

 Abstract: Wheat is the staple food for the people of Pakistan. Its various varieties/lines vary in their characteristics, which ultimately affect the quality of the end product. The physical, chemical, rheological and flour characteristics of the wheat varieties/lines explored various technological aspects of studies. On the basis of the information got out of this study, it was found that wheat variety LU-26 was ranked best by a panel of judges for the production of an improved quality textured naan.   

Keywords: Leavened flat bread, Triticum aestivum, physical, chemical, rheological and flour characteristics