The Physical and Chemical Properties of Wheat Flour in Some Wheat (Triticum spp.) Varieties Grown in West Sumatera

Abstract

This research aims to determine the physical and chemical properties of wheat flour in some wheat varieties grown inWest Sumatra. This research used Completely Randomized Design (CRD) consisting of five treatments and three repetitions. Thetreatments are: A (Wheat varieties Jarissa), B (Wheat varieties Dewata), C (Wheat varieties 1247), D (Wheat varieties Selayar) and E(Wheat varieties SO1). Observation ofthe resulting flour includes analysis of physical, functional, and proximate. Physical analysis ofthe results obtained flour; yield varieties Jarissa (50.00%); Dewata (45.45%), 1247 (50.00%); Selayar (47.83%); SO1 (47.66%). Waterabsorption of Jarissa varieties (65.90%); Dewata (59.95%), 1247 (49.27%); Selayar (69.85%); SO1 (51.67%). Oil absorption ofJarissa varieties (17.67%); Dewata (18.33%), 1247 (19.67%); Selayar (16.00%); SO1 (15.67%). Gelatinization temperature of Jarissavarieties (65.67°C); Dewata (65°C); 1247 (66°C); Selayar (67°C); SO1 (65.67°C). Chemical analysis results obtained flour; Watercontent of Jarissa varieties (10.02%); Dewata (12.00%), 1247 (14.75%); Selayar (9.48%); SO1 (12.24%). Ash content of Jarissavarieties (1.45%); Dewata (1.75%), 1247 (2.15%); Selayar (1.63%); SO1 (1.87%). Fat content of Jarissa varieties (2.24%); Dewata(2.59%), 1247 (2.50%); Selayar (2.15%); SO1 (2.34%). Crude fiber content of Jarissa varieties (3.46%); Dewata (3.11%), 1247(2.56%); Selayar (2.73%); SO1(3.13%). Carbohydrates of Jarissa varieties (71.55%); Dewata (67.00%), 1247 (66.06%); Selayar(73.60%); SO1 (69.59%). Starch content of Jarissa varieties (53.00%); Dewata (51.92%), 1247 (50.86%); Selayar (46.08%); SO1(42.74%). Protein content of Jarissa varieties (14.75%); Dewasa (16.66%), 1247 (14.54%); Selayar (13.13%); SO1 (13.97%). GlutenofJarissa varieties (50.09%); Dewata (13.37%), 1247 (12.71%); Selayar (28.57%); SO1 (35.36%).