RHEOLOGICAL PROPERTIES AND BAKING QUALITY OF FLOUR FROM A LANDRACE AND DURUM-WHEAT CULTIVARS GROWN IN JORDAN

Authors
EREIFEJ KI SHIBLI R
Citation
Ki. Ereifej et R. Shibli, RHEOLOGICAL PROPERTIES AND BAKING QUALITY OF FLOUR FROM A LANDRACE AND DURUM-WHEAT CULTIVARS GROWN IN JORDAN, Cereal chemistry, 70(4), 1993, pp. 486-488
Citations number
23
Categorie Soggetti
Food Science & Tenology","Chemistry Applied
Journal title
Cereal chemistry → ACNP
ISSN journal
00090352
Volume
70
Issue
4
Year of publication
1993
Pages
486 - 488
Database
ISI
SICI code
0009-0352(1993)70:4<486:RPABQO>2.0.ZU;2-3
Abstract
Rheological and bread-making quality of a landrace (Horani-27) and nin e durum wheat cultivars (ACSAD-65, Amra, Der Alla-6, Der Alla-2, Veery , Korifla, Lacesh, Rabi-S, and Sham-1) grown in Jordan were assessed b y farinograph and extensigraph. Farinograph and extensigraph data show ed significant differences between these cultivars. When the character istics of bread loaves were compared, all the durum wheat cultivars pr oduced desirable characteristics for breadmaking. Amra, Veery, and Lac esh were rated excellent. All others, including the landrace, were rat ed good.