Grain, flour and bread-making properties of eight 
Pakistani hard white spring wheat cultivars grown at three different locations for 2 years

Eight Pakistani wheat cultivars grown, at three locations (Faisalabad, Khanewal and Bahawalpur) in 2 crop years (1987–88 and 1988–89) were tested for a number of grain and dough properties. These included falling number, rapid visco-analyser (RVA), and bread-baking potential. Measurements by pearling, near infra red (NIR) and the Kansas State University (KSU) hardness tester indicated that the Pakistani wheats had hardness values typical of ‘hard’ wheats. NIR protein was significantly higher in one of the Pakistani wheats. Dry and wet gluten contents of Pakistani wheats were significantly influenced by cultivars, but not by crop year or growth location. The farinograms differed significantly among cultivars. Arrival time, water absorption, and dough-development time were significantly affected by growth location. A falling number and RVA analyses indicated a low α-amylase activity in Pakistani wheats, except for those grown in Bahawalpur during 1988–89. This suggests the use of malt for optimum bread production. Bread-baking quality scores and loaf volumes were significantly different among growth locations, cultivars, and crop years.