RESEARCH PAPER
Assessing the suitability of wheat germplasm for biscuit preparation
1
Department of Food Science and Technology, Faculty of Food & Home Sciences, MNS-University of Agriculture, Multan, Pakistan
2
Department of Food Science and Technology, Bahauddin Zakariya University Multan, Pakistan
3
Institute of Botany, University of the Punjab, Quaid-e-Azam Campus, Lahore 54590, Pakistan
4
Department of Plan Breeding and Genetics, University of Agriculture, Faisalabad, Pakistan
5
Department of Botany and Microbiology, College of Science, King Saud University, P.O. 2455, Riyadh 11451, Saudi Arabia
6
Faculty of Production and Power Engineering, University of Agriculture in Kraków, Balicka 116B, 30-149 Kraków, Poland
7
Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
8
Centre for Innovation and Research on Prohealthy and Safe Food, University of Agriculture in Kraków, Balicka 104, 30-149 Kraków, Poland
9
Department of Agronomy, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, 63100, Pakistan
10
Department of Life Sciences, Western Caspian University, Baku, Azerbaijan
Final revision date: 2024-08-14
Acceptance date: 2024-09-11
Publication date: 2024-11-26
Marek Gancarz
Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116B, 30-149 Kraków, Poland
Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116B, 30-149 Kraków, Poland
Int. Agrophys. 2025, 39(1): 1-11
HIGHLIGHTS
- Colour of biscuits mainly depends on quantity of ash present in wheat
- Flour containing low protein gave good results in biscuit texture
- Wheat line-3, Zincol, A-21 biscuits are best results in rheological and sensory
- Wheat A-21 are best in spread factor, hardness, colour, overall acceptability
KEYWORDS
TOPICS
ABSTRACT
Wheat (Triticum aestivum) belonging to family Poaceae is the basic cereal consumed in many countries as a staple food and categorized based on protein, i.e. hard wheat (>10%) and soft wheat (7-10%). Hard wheat is used for bread production, while soft wheat is utilized in preparation of biscuits and cakes. The current study was planned to explore the potential of locally grown wheat germplasm for biscuits with special reference to physicochemical and sensory evaluation. For this purpose, wheat
germplasm was inspected based on desired colour (medium brownish, light brownish, dark brownish, and yellowish), and selected genotypes were subjected to thousand kernel weight, NIR, and colour analysis. In the next stage, wheat was milled into straight grade flour and compositional (proximate, gluten, and mineral) as well as rheological analyses (farinograph and viscosity) were done. Further, biscuits prepared from flour were evaluated for quality characteristics like the spread factor, colour, hardness, and sensory profile. Based on the obtained results, it was determined that wheat germplasm with low protein levels (10.1±0.50, 9.20±0.34, 10.61±0.54, and 11.82±0.63, correspondingly) i.e. Line-3, Zincol, A-84, and A-21 was the best for preparing biscuits. The spread factor (59.767±3.39), hardness (3.41±0.37), colour (L*=68.98±1.81, a*=3.04±0.72 and b*= 30.31±0.85), and overall acceptability (8.05±1.16ab) had the best results for A-21. Therefore, it was suggested that germplasm A-21 must be grown as a variety to obtain straight grade flour that can be potentially utilized for biscuit preparation.
FUNDING
This research was supported by Researchers Supporting Project number (RSP2024R306), King Saud University, Riyadh, Saudi Arabia.
CONFLICT OF INTEREST
The Authors declare no conflicts of interest.
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