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Abstract

ABSTRACT: The aim of this study was to characterize and improve the flour of three Sudanese wheat cultivars for bread making. Three local wheat cultivars; Debaira, Wadi Elneel, and Elneelain, and Canadian wheat (as control) were treated with three improvers: Alpgida (A), Samabeel (S), and Zena (Z). The results showed significant (P ≤ 0.05) difference in the quality tests among the flours and breads made from the three local cultivars and Canadian wheat flours. The local cultivars found to contain low alpha-amylase activity (676 to 486sec), sedimentation value(19.6 to32.3cm3), Pelshenke test value (28.8 to 49.2min), water absorption(63.9 to 66.0%), resistance (140 to 208cm), extensibility(120 to 183mm), and high degree of softening(85 to 106FU). However the Canadian wheat cultivar was found to contain low alpha-amylase activity ( 603sec),water absorption (61.3%), degree of softening (38FU), relatively high sedimentation value (37.4cm3), resistance (252cm), extensibility (235mm), and high Pelshenke test value(92.1 min). Addition of improvers to the three local cultivars and Canadian wheat flours significantly (P ≤ 0.05) affected the quality tests with the exception of sedimentation value. Sensory evaluation of flat bread showed thatflat bread made from Debaira cultivar with S improver gained the highest score of general acceptability (8.0). Generally, Debaira cultivar showed better bread making quality as compared with the other two local cultivars.