Ahmed Rabie Mohamed MARAY, Safia Mahmoud Abdel-Mageed AHMED. Evaluation of some local and imported wheat cultivars: Comparison of physical and chemical properties; Recent Advances in Food Science; 2020; 3(2): 291-298

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Ahmed Rabie Mohamed MARAY, Safia Mahmoud Abdel-Mageed AHMED. Evaluation of some local and imported wheat cultivars: Comparison of physical and chemical properties; Recent Advances in Food Science; 2020; 3(2): 291-298

This study aimed to evaluate some wheat varieties of local Egyptian wheat (Gemmiza7, Misr1 and local mixture) and imported wheat (Russian and Romanian varieties) to use for local consumption such as: bread, bakery products, macaroni industry, etc.. All wheat varieties were milled to get the whole meal flours (100% extraction rate). Physical and chemical properties were determined. The physical estimations were performed to measure the quality of wheat varieties, the items include the determined percentage of undamaged kernels, shrunk kernels, broken kernels and calculate the impurity percentage between all wheat varieties samples. Physicochemical properties included parameters such as gluten quantity and quality, α-amylase activity, Pleshenke value and Sedimentation volume were evaluated. Chemical analysis including chemical composition of wheat samples were also considered. The results showed convergence in quality attributes relative to physical properties of Egyptian and imported wheat varieties samples. Gluten quantity and quality of wheat varieties showed that Misr1 wheat variety has a higher value compared with other the local and imported varieties. The falling numbers of all samples less than 400sec for the Pleshenke values demonstrated that the strength of gluten imported varieties, while his weakness in the local varieties. The results and statistical analysis revealed that, there were a significant differences between Egyptian and imported wheat varieties in relation to moisture and protein contents, but there are no significant differences between all samples with regard to ash, fat and total carbohydrate contents.