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

Zubair Farooq; Salim-ur-Rehman; Masood Sadiq Butt; Muhammad Qamar Bilal

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Published: 18.06.2001

Article History:

Keywords:

→ Leavened flat bread

→ Triticum aestivum

→ physical

→ chemical

→ rheological and flour characteristics

Zubair Farooq

Department of Food Technology, University of Agriculture, Faisalabad

Salim-ur-Rehman

Department of Food Technology, University of Agriculture, Faisalabad

Masood Sadiq Butt

Department of Food Technology, University of Agriculture, Faisalabad

Muhammad Qamar Bilal

Department 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.

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Issue

Vol. 12 No. 2 (2001): Volume 12 No. 2 December, 2001

Section

Biological, Agricultural & Health Sciences

How to Cite

Farooq, Z., Salim-ur-Rehman, Butt, M. S., & Bilal, M. Q. (2001). SUITABILITY OF WHEAT VARIETIES/LINES FOR THE PRODUCTION OF LEAVENED FLAT BREAD (NAAN). Journal of Research (Science), 12(2), Pages: 171-179. http://jorscience.com/index.php/JRS/article/view/111

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