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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(7): 2379-2388
DOI: https://doi.org/10.20546/ijcmas.2020.907.278


Evaluation and Comparison between Physical and Chemical Properties of Two Variety Wheat
Minali Masih1*, Tushar V. Desale2 and Shivani Saini3
1221/D New Ruabandha Sector, Bhilai (C.G.), India
243/A, J.B. Badgujar Colony, Deoour, Dhule, M.H., India
3Near Galla Godam, Godali Road, Pauri, Garhwal, Uttrakhand, India
*Corresponding author
Abstract:

The present study was aimed to evaluate and compare the physical and chemical properties of the two varieties of wheat which were sharbati variety and lokwan variety and also evaluating and comparing the physical and chemical properties of the flours ( maida, chakki atta, mill atta and semolina ) obtained from the above two varieties of wheat. The properties tested for the wheat were hectoliter test, dimensional analysis of wheat kernel and the moisture content of the wheat and as for the flours sieve analysis, colour test, moisture content test, ash content test, gluten test and strength of the flour were tested to know about the physical and chemical properties of them. Evaluations were made between the physical and chemical properties which were evaluated by conventional and standard methods and comparisons were made between the two varieties of wheat and the flours obtained from them.


Keywords: Wheat, Sharbati wheat, Lokwan wheat, Maida, Semolina
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How to cite this article:

Minali Masih, Tushar V. Desale and Shivani Saini. 2020. Evaluation and Comparison between Physical and Chemical Properties of Two Variety Wheat.Int.J.Curr.Microbiol.App.Sci. 9(7): 2379-2388. doi: https://doi.org/10.20546/ijcmas.2020.907.278