PROTEIN CONTENT OF IMPORTANT WHEAT VARIETIES IN IRAN AND THEIR TECHNOLOGICAL PROPERTIES

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AHMADI-GAVLIGI H.; SAHARI MOHAMMAD ALI; AZIZI TABRIZZAD MOHAMMAD HOSSEIN; RESHMEH KARIM K.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2004 | Volume:1 | Issue:2 Page(s): 1-7

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Title

PROTEIN CONTENT OF IMPORTANT WHEAT VARIETIES IN IRAN AND THEIR TECHNOLOGICAL PROPERTIES

Author(s)

AHMADI-GAVLIGI H. | SAHARI MOHAMMAD ALI | AZIZI TABRIZZAD MOHAMMAD HOSSEIN | RESHMEH KARIM K. | Issue Writer Certificate

Keywords

PROTEIN CONTENTQ4

TECHNOLOGICAL PROPERTIESQ2

WHEATQ3

VARIETYQ3

IRANQ3

Abstract

The best method for WHEAT planning and its food industrial usage is evaluation of its TECHNOLOGICAL PROPERTIES. For this purpose, the content and quality of protein, hardness degree and rheological characteristics in WHEAT are very important. In this study, five important WHEAT varieties of IRAN (Alvand of Arak, Khorasan and Hamedan; Chamran of Ahvaz, Khorasan and Shiraz; Rooshan of Arak, Esfahan, Karaj and Yazd; Zagross of Ahvaz and Zarrine of Aurmieh) were evaluated for mentioned factors. The statistical results revealed, highest PROTEIN CONTENT (11%), protein quality (SDS= 33.67-35.67 mL), hardness degree (59.33-61%), in Rooshan of Karaj; Zagross of Ahvaz and Rooshan of Esfahan; Chamran of Khorasan and Zarrine of Aurmieh varieties, respectively. Based on the quality, the Rosshan of Karaj, Zagross of Ahvaz, Zarrine of Aurmieh, Rooshan of Yazd and Chamran of Khorasan, varieties were recognized for their farinograph and extensograph characteristics (water absorption 65.33%; dough development time 5.33 min; dough stability 19.33 min; mixing tolerance index 57.33 BU; valorimeter value 64.33 unit; maximum resistance to extension 450 BU; dough energy 100.3 Cm2 and extensibility 179 mm). In general, the qualitative varieties could be used for fermentative products (bread) and the others for production of biscuit, cake and cookie.

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APA: Copy

AHMADI-GAVLIGI, H., SAHARI, MOHAMMAD ALI, AZIZI TABRIZZAD, MOHAMMAD HOSSEIN, & RESHMEH KARIM, K.. (2004). PROTEIN CONTENT OF IMPORTANT WHEAT VARIETIES IN IRAN AND THEIR TECHNOLOGICAL PROPERTIES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1(2), 1-7. SID. https://sid.ir/paper/71853/en

Vancouver: Copy

AHMADI-GAVLIGI H., SAHARI MOHAMMAD ALI, AZIZI TABRIZZAD MOHAMMAD HOSSEIN, RESHMEH KARIM K.. PROTEIN CONTENT OF IMPORTANT WHEAT VARIETIES IN IRAN AND THEIR TECHNOLOGICAL PROPERTIES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2004;1(2):1-7. Available from: https://sid.ir/paper/71853/en

IEEE: Copy

H. AHMADI-GAVLIGI, MOHAMMAD ALI SAHARI, MOHAMMAD HOSSEIN AZIZI TABRIZZAD, and K. RESHMEH KARIM, “PROTEIN CONTENT OF IMPORTANT WHEAT VARIETIES IN IRAN AND THEIR TECHNOLOGICAL PROPERTIES,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 1, no. 2, pp. 1–7, 2004, [Online]. Available: https://sid.ir/paper/71853/en

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