Evaluation of Quality of Flour of Three Local Wheat Cultivars from Sudan for Bread Making Compared to a French Cultivar

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Mohammed Ibrahim Mohammed
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University of Khartoum
The aim of this study was to determine the quality of three Sudanese wheat cultivars for bread-making. Three local wheat cultivars, namely, Debaria, Elneelain and Wadi Elneel were brought from Wad Medani Agricultural Research Corporation and an imported French wheat cultivars from Albadrain Flour Mills to be used as control. Seed data were collected on proximate composition, hectoliter weight, thousand kernels, broken seeds, heat burn and foreign seeds and matter. Flour characteristics studies included gluten quantity and quality, falling number, ash, farinograms and extensograms profile. Baking quality was determined for the loaf bread made from the three local cultivars and French wheat flour (control). The results showed significant difference (PX05;0.05) among wheat cultivars. The three local cultivars contained lower thousand kernel weight and higher test weight compared to the French wheat. The three local cultivars grains found to contain higher level of foreign seeds, foreign matter and broken seed and lower level of protein compared with the French wheat cultivar. Flour prepared from the three local wheat cultivars contained higher ash, higher wet gluten, gluten index and falling number, compared to the French flour. The dough of the three Sudanese wheat cultivars exhibited lower stability (2.5 to 2.75 min) lower extensibility (16.35 to 17.55 cm) and more degree of softening (129.0 to 138.5 FU) compared to the French cultivar. The baking test showed that Debaira was the best among cultivars since it was the nearest in quality to the French one
A Dissertation Submitted to the University of Khartoum in Partial Fulfillment of the Requirements of the Degree of Master of Science in Food Science and Technology
Sudanese wheat French wheat bread-making Food Science and Technology University of Khartoum
Mohammed Ibrahim Mohammed, Evaluation of Quality of Flour of Three Local Wheat Cultivars from Sudan for Bread Making Compared to a French Cultivar. – Khartoum : University of Khartoum, 2009. - 79 P. : illus., 28 cm., M.Sc.