Table 4.
Farinographic characteristics of different wheat varieties
| Varieties | W.A (%) | D.D.T (min.) | D.S (min.) | A.T (min.) | D.T (min.) | M.T.I (BU) | S.O.D (BU) |
|---|---|---|---|---|---|---|---|
| Anmool | 56.6bc | 6.5a | 16ab | 2.0bc | 18.0a | 39bc | 60d |
| Abadgar | 57.6bc | 5.5b | 6.8cde | 2.5b | 9.3de | 40bc | 120a |
| Imdad | 56.8bc | 4.0cd | 12.2bc | 1.4cd | 13.6b | 20e | 42f |
| SKD-1 | 63.6a | 4.4bc | 6.8e | 1.8c | 8.6d | 58b | 100b |
| Shafaq | 61.3a | 2.3cde | 18.5a | 1.4cd | 19.9a | 20e | 40 |
| Moomal | 55.0c | 3.5de | 6.1de | 0.9d | 8.7d | 22de | 62d |
| Sahar | 57.8bcd | 6.0ab | 12.8bc | 1.8bc | 14.6bc | 21de | 58e |
| Auqab | 58.3bc | 5.5b | 13.23b | 1.57cd | 14.8bc | 35bc | 50ef |
| TD-1 | 54.4bcd | 4.0cd | 3.9f | 2.9a | 6.8e | 80a | 120a |
| TJ-83 | 56.3bc | 5.0bc | 13bcd | 2.5 | 15.5b | 20de | 35efg |
| Kiran | 59.4b | 3.5cd | 7.9cd | 1.5 | 9.4de | 30xc | 75bc |
W.A Water absorption; D.D.T Dough development time; D.S Dough stability; A.T Arrival time; D.T Departure time; M.T.I Mixing tolerance index; S.O.D Softening of the dough