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 in West Sumatra. This research used Completely Randomized Design (CRD) consisting of five treatments and three repetitions. The treatments 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 of the results obtained flour; yield varieties Jarissa (50.00%); Dewata (45.45%), 1247 (50.00%); Selayar (47.83%); SO1 (47.66%). Water absorption of Jarissa varieties (65.90%); Dewata (59.95%), 1247 (49.27%); Selayar (69.85%); SO1 (51.67%). Oil absorption of Jarissa varieties (17.67%); Dewata (18.33%), 1247 (19.67%); Selayar (16.00%); SO1 (15.67%). Gelatinization temperature of Jarissa varieties (65.67°C); Dewata (65°C); 1247 (66°C); Selayar (67°C); SO1 (65.67°C). Chemical analysis results obtained flour; Water content of Jarissa varieties (10.02%); Dewata (12.00%), 1247 (14.75%); Selayar (9.48%); SO1 (12.24%). Ash content of Jarissa varieties (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%). Glutenof Jarissa varieties (50.09%); Dewata (13.37%), 1247 (12.71%); Selayar (28.57%); SO1 (35.36%).