مقارنة الخواص الكيميائية و الفيزيائية و الريولوجية لبعض الاقماح المحلية الليبية

This study was conducted to compare chemical, physical and Theological properties of some local Libyan wheat. Results of chemical analysis of whole wheat flour showed the highest value of protein was recorded ( 12.74%) for V-113 , highest fat percentage was 2.02% for Kufra, while the carbohydrate were ranged from 73.93% to 74.98%. Approximately of chemical analysis of flour (72% extraction rate) showed the highest protein value was 11.98% for V-113, while the dry and wet gJuten were higher in TR than other local Libyan wheat. Farinograph results indicated that water absorption of Seri flour was highest value, whereas V-113 flour showed high dough stability time (3.5 min.), The resistance to deformation, extensibility and energy (strength) needed to rupture the dough, transformed from extensograph, showed that KVZ wheat have higher values in all parameters than other local Libyan wheat. The highest loaf volume was recorded in V- 113 flour (380cm³).