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Arvind kumar

Rani Lakshmi Bai Central Agricultural Uni., Jhansi, U.P., INDIA

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QUALITY ASSESSMENT OF WHEAT VARIETIES OF LADAKH FOR BISCUITS MAKING CHARACTERISTICS

V.K. Sharma, Musarat Shafi, Avinash Varma*, Poonam Sharma, S.B. Ahmed

Affiliations

¹Regional Agricultural Research Station, SKUAST –K, Leh, Ladakh - 194 101, India

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Cite article:- Sharma V.K., Shafi Musarat, Varma* Avinash, Sharma Poonam, Ahmed S.B. (2025). QUALITY ASSESSMENT OF WHEAT VARIETIES OF LADAKH FOR BISCUITS MAKING CHARACTERISTICS. Agricultural Science Digest. 28(2): 145 - 146. doi: .

ABSTRACT

Eight wheat varieties of Ladakh region were evaluated for the protein, sedimentation value, gluten, diameter, thickness and spread factor for biscuits making. The data presented for various parameters of biscuits indicate that the SWL-30 was very well be considered better wheat variety for biscuits making.

KEYWORDS

REFERENCES

AACC (1995) Approved Methods of American Association of Cereal Chemists, St. Paul, MN.
Mishra, B.K. et al. (1998). Protocol for Evaluation of Wheat Quality, Directorate of Wheat Research, Karnal, pp 1-60.
Yamamoto, H., et al. (1996). Cereal Chem. 73: 215-221

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