Understanding the chapati making attributes of the Indian wheats – I: The physico-chemical basis

Abstract

The research project was largely built around the tall traditional cultivars of the predwarfing era, which were known to excel for chapati quality. These included C 306, C 518 and C 273. The few cultivars that had emanated from crosses of these superior chapati quality wheats with dwarf wheats formed another important component of this set and included WG 357, PBW 175, PBW 154, PBW 226, Lok 1 among others. Asecond set of materials, three backcross recombinant populations (BC 1 F 5 generation) derived from C 273/PBW 343//PBW 343 (70 lines), C 306/PBW 534//PBW 534 (70 lines) and C 518/ PBW 343//PBW 343 (80 lines) were also studied to arrive at some conclusion. Various physico-chemical characters(Grain appearance score,Grain hardness,Test weight,1000-grain weight,Yellow berry,Moisture content,Protein content,Gluten content, Gluten index, Sedimentation value, Phenol Test, Carotenoids, Sugar content, Diastatic activity, Falling Number) and chapati-makingscores were evaluated. Grain hardness seems to have a clear role in chapati quality with a correlation coefficient of 0.34, 0.35 and 0.17 observed in different recombinant populations.More consistent correlation was found for grain appearance ranging from 0.26 to 0.36 in the populations.Consistent high positive correlations have showed up for diastase activity, which ranged from 0.32 to 0.46.This consistent behaviour is a strong evidence for the role of this trait in chapati making quality.Diastase activity emerges as a more consistent and stronger contributor to chapati making quality. Phenol score may not serve as a suitable indicator of chapati quality.

Effect of varieties and nutrient management on quality and zinc biofortification of wheat (Triticum aestivum)

“…Further, wheat variety Raj 4238 recorded significantly higher beta carotene content as compared to other varieties. Results of the present investigation are in close agreement with Kumar et al (2018). Wheat quality parameters were also influenced by different nutrient management treatments (Table 1).…”

Application of Marker-Assisted Selection in Wheat Quality Breeding Program

“…Glutenin properties control dough resistance and extensibility [23], and gluten elasticity and extensibility have significant influence on dough viscoelasticity [23] and bread-making quality of wheat [24]. High-molecular-weight (HMW) and low-molecular-weight (LMW) glutenin subunits make up glutenins, which confer peerless viscoelastic properties to dough known as quality characteristics and also have significant effect in deciding the dough properties in bread wheat [7,25,26]. HMW-GSs are encoded by loci Glu-A1, Glu-B1, and Glu-D1, collectively referred to as Glu-1 loci.…”

The Effect of Different Protein Ratios on Other Quality Parameters in Bread Wheat Genotypes

“…Many baking properties of wheat flour are associated with protein (Moradi et al 2016). Higher protein ratio will improve the bread making quality as it will have more gluten protein (Kumar et al, 2018).…”