Cereal Chem. 70:486-488   |  VIEW ARTICLE

NOTE: Rheological Properties and Baking Quality of Flour from a Landrace and Durum Wheat Cultivars Grown in Jordan.

K. I. Ereifej and R. Shibli. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

Rheological and bread-making quality of a landrace (Horani-27) and nine durum wheat cultivars (ACSAD- 65, Am ra, Der Alla-6, Der Alla-2, Veery, Korifla, Lacesh, Rabi-S, and Sham-1) grown in Jordan were assessed by farinograph and extensigraph. Farinograph and extensigraph data showed significant differences between these cultivars. When the characteristics of bread loaves were compared, all the durum wheat cultivars produced desirable characteristics for breadmaking. Amra, Veery, and Lacesh were rated excellent. All others, including the landrace, were rated good.