Physical, functional, pasting and chapatti making quality attributes of two wheat cultivars

Two wheat cultivars PBW 660 and PBW 175 were evaluated for physical, functional, pasting and chapatti making behavior. Physical parameters of wheat grains such as thousand kernel weight, test weight and grain size were studied. Flour was obtained from wheat grains by using commercial mill and evaluated for functional characters such as bulk density, water absorption index, water solubility, oil absorption index, foam capacity, foam stability and swelling power. Pasting characteristics were observed by rapid visco analyser (RVA) and as part of chapatti making quality, water absorption, dough handling, puffing height and sensory parameters were observed. Thousand kernel weight and grain size were observed to be significantly (p≤0.05) higher for PBW 175 whereas test weight and germination capacity of PBW 660 were recorded higher. Foam stability and swelling power of PBW 660 were observed more whereas foam capacity and water solubility of PBW 175 were observed significantly (p≤0.05) better. Pasting properties such as peak viscosity, stability and chapatti making characters, namely, water absorption, puffing height and sensory parameters were found better in case of PBW 660 as compared to PBW 175.