The current study examined the quality of twenty wheat varieties for bread making using physicochemical, rheological, and sensory analysis. The effects of various physicochemical parameters, hectoliter ratio (69.1%–76.1%), thousand kilo weight (34.4%–48.2%), and falling number (233–1,160s), showed significant variations among tested varieties. The flour of wheat varieties showed an increasing trend in wet gluten (15.4%–38.3%), dry gluten (7.1%–12.4%), sedimentation (17.66–32.66 mL), moisture (13.3%–16.5%), ash (0.73%–0.90%), protein (11.1%–15.8%), and fat (1%–2.36%). Water absorption (54.1%–63.2%), dough stability (1.3–16.1 min), and dough development time (1.1–12.9 min) were found to be significant rheological parameters for bread quality. Out of twenty; nine best‐tested varieties were chosen for bread making and assessed by hedonic scale score including volume (5.72–8.94), crust color (5.86–8.94), crumb color (6.1–8.6), aroma (7.5–8.5), taste (6.92–8.14), and texture (5.88–8.92) respectively. Moreover, principal component analysis having eigenvalues; extracted from the original data, PC1 to PC3 accounting for 75.35% of the variability has also been reported.
Novelty impact statement
The study concludes that physicochemical, rheological, and other technological attributes of Pakistani wheat varieties are substantially best for bakers in selecting suitable varieties for their intended uses.