OPTIMIZATION OF TEMPERING CONDITIONS OF BREAD WHEAT GROWN IN BARANI AREA OF PUNJAB

Abstract

Depending upon the type of wheat, different amount of water is required to properly condition the wheat for milling. This research was aimed to determine the optimum water and temperature required to temper different wheat varieties. Four wheat varieties including Inqlab 91, Bhakar 2002, Chakwal 50, and Auqab 2000 were tempered at 12, 13, 14, 15 and 16 percent of moisture and held at 25, 30, 35 and 40°C temperatures for 16 hrs.  The physical and chemical evaluation showed that there were significant differences among properties of whole wheat flour alongwith ash content, crude protein content, wet and dry gluten content, falling number and SDS sedimentation value. Physical flour properties evaluated through Farinogram were also influenced significantly among selected wheat cultivars.