End use quality of Indian wheats: Milling properties and composition

Meenakshi Singh, Neeru S. Sharma, B. S. Khatkar

Research output: Contribution to journalArticlepeer-review


Sixteen wheat (Triticum aestivum) varieties were analyzed for their physico-chemical and milling properties for their end use quality. Extraction rate of the flour ranged from 38.1 to 73.0%. Protein content and sedimentation value ranged from 10.24 to 12.50% and 25.0 to 44.0%, respectively. Wheat varieties 'Sonak', 'WH-283', 'PBW-343', 'WH-291' and 'WH-416' were proved good for bread making whereas, 'C-306', 'Raj-3765', 'PBW-373 'WH-147', 'WH-157' and 'UP-2338' were good for chapati making. Other varieties may be better for biscuits and cakes.

Original languageEnglish (US)
Pages (from-to)322-324
Number of pages3
JournalJournal of Food Science and Technology
Issue number3
StatePublished - May 2006
Externally publishedYes


  • Chemical composition
  • Quality
  • Wheat milling properties

ASJC Scopus subject areas

  • Food Science


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