Analysing grain properties of Indian bread-wheat cultivars for defining route to end-product quality and key attributes for selection

Mohan, Devinder; Gupta, Raj Kumar

doi:10.5958/j.0975-6906.73.4.054

Cited by 7 publications

(12 citation statements)

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“…When grain and product quality of two groups was compared, 5+10 had clear edge over 2+12 in bread loaf volume and bread quality score but no difference could be noticed quality of chapati and cookies (Table 1). Sedimentation volume, wet gluten content, gluten index, grain hardness index and Glu 1 score had been rated high among quality determinant of Indian wheats (Mohan and Gupta, 2013a) and the 5+10 group expressed significant advantage over 2+12 for all such attributes. Grain hardness index was reduced in 2+12 wheats because genotypes of grain hardness ≤50 could only be observed in this category.…”

Section: Difference In Grain Qualitymentioning

confidence: 98%

“…Grain hardness also exhibited peculiar pattern in quality of chapati and cookies. For good chapati, wheats of hard grain texture are preferred (Pena, 2011;Mohan and Gupta, 2013a). Interestingly, such association in chapati could only be observed in 2+12 wheats (Figure 7).…”

Section: Relationship With Product Qualitymentioning

confidence: 99%

“…Only those relationships are presented where R 2 value was higher ≥0.10. In wheat, there is hardly any quality parameter which is strongly influenced by just one component (Mohan et al, 2013a); therefore R 2 value of ≥0.10 in big populations (≥200 genotypes) cannot be ignored. Gluten strength and gluten index are strongly correlated.…”

Section: Alterations In Grain Quality Relationshipsmentioning

confidence: 99%

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An Analysis to Visualize Influence of Global Warming on Wheat Grain Quality with High Molecular Weight Glutenin Subunits at <i>Glu D1</i> Locus

Mohan¹,

Gupta²

2014

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Frequency of high yielding bread wheat genotypes with 5+10 and 2+12 banding patterns at Glu D1 locus was observed in 558 bread wheat entries evaluated during 2003-13 in national wheat programme of India under different agro-climatic conditions. Frequency of 2+12 type wheats was much higher in the stressed environments suggesting preponderance of this category wheat under global warming. It could lower strength and quality of gluten but wet gluten per unit protein might improve, consequently, bread quality might decline. Chapati and biscuit qualities, protein content and flour yield might remain unaffected. More variations in end-products, flour recovery, protein and gluten contents and grain hardness are anticipated but variability in sedimentation volume and gluten index might squeeze. Shift in the route to product quality and flour yield is suggested under elevated temperature conditions with need to devise selection criteria for identifying product superior varieties of 2+12 category wheats.

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Section: Difference In Grain Qualitymentioning

confidence: 98%

Section: Relationship With Product Qualitymentioning

confidence: 99%

Section: Alterations In Grain Quality Relationshipsmentioning

confidence: 99%

See 1 more Smart Citation

An Analysis to Visualize Influence of Global Warming on Wheat Grain Quality with High Molecular Weight Glutenin Subunits at <i>Glu D1</i> Locus

Mohan¹,

Gupta²

2014

mpb

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“…It demonstrated that despite lower gluten strength and gluten quality, it is possible to augment bread quality by elating gluten levels. In Indian wheats, gluten content is the major quality defining parameter (Mohan and Gupta 2013a). In this study, 2+12 wheats recorded wet gluten content higher than 5+10 wheats in three zones.…”

Section: Discussionmentioning

confidence: 49%

“…Their relevance as selection parameter has been demonstrated to enhance bread quality in Indian wheats, too (Mohan and Gupta 2013a). Genes controlling HMWGS are located on the Glu-A1, Glu-B1 and Glu-D1 loci.…”

Section: Introductionmentioning

confidence: 99%

Gluten characteristics imparting bread quality in wheats differing for high molecular weight glutenin subunits at Glu D1 locus

Mohan

Gupta

2015

Physiol Mol Biol Plants

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High yielding genotypes differing for high molecular weight glutenin subunits at Glu D1 locus in national wheat programme of India were examined for bread loaf volume, gluten and protein contents, gluten strength, gluten index and protein-gluten ratio. Number of superior bread quality genotypes in four agro-climatically diverse zones of Indian plains was comparable in both categories of wheat i.e., 5+ 10 and 2+12. There wasn't any difference in average bread loaf volume and grain protein content either. 5+10 wheats showed better gluten strength and their gluten quality was also superior in the zones where protein content was high. 2+10 wheats exerted more gluten due to better protein-gluten ratio. Good bread making in 5+10 was derived by better gluten strength and also gluten quality in certain regions but bread quality in 2+12 wheats was channelized through higher gluten content as they were more efficient in extracting gluten from per unit protein. Difference in route to bread quality was apparent as gluten content and gluten strength were the key gluten attributes in 5+10 whereas protein content and gluten index were prominent in 2+12 types. Unlike 2+12, there was a ceiling in gluten harvest of 5+10 wheats as higher protein failed to deliver more gluten after some limit.

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Relevance of physiological efficiency in wheat grain quality and the prospects of improvement

Mohan

Gupta

2015

Physiol Mol Biol Plants

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Released and pre-released bread wheat varieties evaluated in national wheat programme of India (503 genotypes) during 2005-14 under different environments were examined for the role of physiological parameters in grain quality. Genotypes with slow plant height growth but faster rate of grain filling enhanced protein content. Plants where growth in height and grain development was slow, grains were hard, provided proportionate vegetative growth phase is longer. Steady grain growth rate benefited gluten strength and gluten quality. Irrespective of total crop duration, longer reproductive phase was an effective indicator of higher flour recovery and test weight. Magnitude and significance of morphological attributes in grain quality was almost similar to that of physiological processes, therefore prospects of utilizing these field traits were examined to enhance grain properties. Early heading and longer grain filling was effective to increase test weight whereas delayed heading and shorter plant height enhanced protein content. Bold grains hampered grain hardness and delayed heading added more bran in the flour. Genotypes with poor grain bearing and quick grain ripening had lower sedimentation value. Instead of protein, it was wet gluten which expressed negative association with yield. To improvise gluten quality, extended reproductive phase but with less grain weight was helpful. Contribution of longer post-anthesis period was observed crucial in flour recovery. These useful simple field expressions can be deployed to uplift quality of wheat grains.

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Analysing grain properties of Indian bread-wheat cultivars for defining route to end-product quality and key attributes for selection

Cited by 7 publications

References 0 publications

An Analysis to Visualize Influence of Global Warming on Wheat Grain Quality with High Molecular Weight Glutenin Subunits at <i>Glu D1</i> Locus

An Analysis to Visualize Influence of Global Warming on Wheat Grain Quality with High Molecular Weight Glutenin Subunits at <i>Glu D1</i> Locus

Gluten characteristics imparting bread quality in wheats differing for high molecular weight glutenin subunits at Glu D1 locus

Relevance of physiological efficiency in wheat grain quality and the prospects of improvement

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