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
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.