This research examined the chemical compositions and nutritional values of whole
wheat flours from Maejo wheat varieties. Breads were performed, their features were
compared and consumer assessment were evaluated. Digestion and releasing of glucose
from the breads as simulation of degradation in the body were also studied. It was found
that most of the Maejo wheat varieties had substandard starch and fat contents. While the
proteins are at the standard level which make they are suitable for making breads.
Moreover, from the grinding the whole wheat grain, the amount of fiber and minerals of all
types of Maejo wheat species are higher than that of commercial starch, indicating that it
is a healthy food. Bread from MJU5 wheat flour has good characteristics similar to that of
commercial white wheat bread and has been favored after white bread. While the MJU6
wheat bread took the longest time to release glucose for up to 50 minutes, while most of
the bread took only 2 0 minutes, indicating that MJU6 has the potential to make good
whole wheat flour which very good for health. But the bread made from the MJU6 wheat
flour was the least popular.