Quality Evaluation of Some Wheat (Triticum aestivum L.) Varieties

Grains of ten varieties of wheat were obtained from EB (rabi cereal) Section of department of genetics and plant breeding of Chandra Shekhar Azad University of Agriculture & Technology Kanpur for quality evaluation. Test weight, moisture content, grain hardness, protein content, gluten content and sedimentation value varied from 45.63–61.63g, 4.00–5.88%, 9.86–12.55kg, 10.20–15.26%, 6.20–14.13% and 19.25–21.50ml, respectively. Out of the ten varieties, K-8027 (Maghar) gave highest test weight, grain hardness, gluten content, water absorption and sedimentation value alongwith creamy white colour of dough. Thus variety K-8027 (Maghar) proved to be the best variety from the quality point of view.