Impact of Sowing Dates and Terminal Heat Stress on Wheat Grain Flour Physical and Chemical Properties

Abstract

The main objectives of the present study were to evaluate the influence of terminal heat stress on the physical, chemical, rheological, textural and baking properties of wheat. Four varieties were evaluated using diverse physical methods, chemical methods, rheological methods (Farinograph, Mixograph, RVA), and also tested by bread making quality. For this purpose, four genotypes Millat-11, Punjab-11, V-07096, and V-10110 with recommended date of sowing, late sowing grains were milled and analyzed for their physico-chemical, rheological and textural analysis. Two sowing dates significantly influenced grain morphology i-e; grain length (6.2 to 6.5 mm), grain width (3.2 to 3.6 mm), 1000 grain weight (36.7 to 48.7 g) and test weight (70 to 75.17 kg/ hL). Particle size index varied from 17.81 to 26.84% significantly differed along with grain hardness in the range of 59.33 to 69.33 HI. The chemical constituents were found significantly different such as moisture content (10.05-11.38%), crude protein (11.54-13.05%, crude fat (0.41-0.52%), crude fiber (0.34-0.50%), ash contents (1.23-1.68%) and falling number of 482-621 seconds. Minerals of different elements ranged like zinc 21.42-26.78 ppm, copper (38.05-48.89 ppm), calcium (31.60-46.52 ppm), iron (3.47-6.68 ppm) and manganese (456.44-645.84 ppm) respectively.