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Downloaded From IP - 61.247.228.217 on dated 27-Jun-2017 DOI : 10.5958/j.0975-6906.73.4.054 : DOI Genet J. Indian nacn pouto ad rdciiy The productivity. and and large a of demand food fulfilling of contentment production in growth steady enhancing maintain to and successful been security had food in place economy of a big country like India. special Wheat researchers a has Wheat Introduction Key words selection criteria under Indian conditions. 72% variations in the baked products and can be used as gluten content weight, and test grain low hardness and index bread; in in biscuit score 1account GLU for and 71- index glutenvolume, sedimentationhigh i.e. parameters the and content gluten physical high grain superiority. Study require illustrated that just three not did product this but factor spreadbiscuit in trait dominating the was as cultivars with high value are rare in India. Graincould softness not emerge as significant contributor sedimentation volume incould cater needs of bread making and bread of standards hardness grain index was textured, not hard a limiting generally factor are in defining wheats quality Indian Since test weight whereas good grain wheatsappearance were gluten content,was Indianglutena of index,quality hindrance. GLUbread in 1 scorecontributors Positive and making. bran content emerged as strong indicatorsless and of activity oxidase goodpolyphenol Low negative. was chapati like product domestic the in essential were appearance significantly.sedimentationvolumeHighgrain goodand were correlated with product quality, only 5-6 contributed zones of the country. Even though several grain properties representingthree productionconditions and mega-five product quality of 60 Indian bread wheat cultivars equally Contribution of 16 grain parameters was examined in end- Abstract 2013) September Accepted: 2013; July Revised: 2013; March (Received: 001 132 Karnal Research, Wheat of Directorate Gupta K. R. and Mohan D. selection for attributes key and quality end-product to route Analysing grain properties of Indian bread-wheat cultivars for defining Online management by indianjournals.com Published by Indian Society of Genetics & Plant Breeding, F2,*Corresponding First Floor, NASCauthor’s Complex, e-mail:PB#11312, [email protected], New Delhi 110 012 but contribution of gluten content and test weight : ., 73(4): 355-362 (2013) 355-362 73(4): ., nin ha, n-rdc qaiy key parameters quality grain quality, end-product wheat, Indian chapati aiblt aalbe in available Variability . chapati chapati but it requirements of baking industry and global trading to trading global and industry baking of i.e. requirements usage maximum of product food domestic for only not wheat of quality grain to improve crop. It imperative staple has become this of quality end-product in accomplishments similar growing population has urged the researchers to target aite gon ne dfeet rdcin conditions production different under grown varieties of the country. The study based on popular bread wheat have they the to privilege test the in materials all parts developed as application wider have that strategy a production and climatic conditions of wheat zones [6], the diverse breeders would need under vary could though Even cultivars. varieties specific product good develop to requirement yielding high from derived criteria selection apply to wiser always it’s ventures, development rightful product in traits facilitate components To quality of choice accordingly. grain criteria in devise and selection end-products different differences for requirements or commonalities with interfere making not does that path a for look to them urge breeders wheat the of anxiety bread, in gains quality harness To [5]. quality poor and strength low of gluten possess and hard are grains as typical of usages various has India conditions. Indian under venture similar the in endure breeders the anxiety an is varieties?’ wheat listed [1, 4]. ‘Do they contribute the been same way in Indian bread have parameters important world over, for especially the baked products the quality to grain many response and make-up In [1-3]. environment genetic traits, of number upon depends and wheat in complex highly is quality End-product nation. the of exchequer boost-up . t s hrfr esnil o ok out work to essential therefore is It T. aestivum Triticumaestivum chapati n te utvr are cultivars the and u as t meet to also but (bread wheat), (bread chapati www.IndianJournals.com Members Copy, Not for Commercial Sale

Downloaded From IP - 61.247.228.217 on dated 27-Jun-2017 356 NEPZ NWPZ NHZ Zone Table 1. 10. shape, score total size, out rate a texture and was colour collectively (GAS) soundness, to score test appearance subjective Grain activity. (PPO) oxidase polyphenol gauge to applied was test to derive GLU 1 score [9] and adopted was approach conventional and content moisture grain 14% at calculated was content protein was content micronutrient recorded through atomic while absorption technique [7] [8]. Grain quality milling AACC 2. Table in (2000) method was applied to examine processing and mentioned as parameters grain 16 included analysis quality factor; spread biscuit and score quality Wheat bread volume, of loaf bread score, quality Directorate like the end-products Besides at Karnal. Research, done was Quality 1. Table analysis in presented is involved and locations cultivars 60 the of Name (PZ). zone and (CZ) peninsular zone central north- (NEPZ), zone (NWPZ), plains zone eastern plains zone hills north-western northern (NHZ), i.e. zone mega five and timely) rainfed and sown late irrigated sown, timely (irrigated conditions production three to given was importance Equal zone. each of locations 3-5 from obtained was the period 2007 to 2013 and the seed for quality analysis during four testing had years at undergone which least in the national programme. checks The study as included varieties conditions production and zones different of cultivars prominent tests it as (AICW&BIP) Project Improvement Barley and Wheat Coordinated India the All from derived was material study therefore level, country the at information required investigation The methods and Materials India. of of quality such examines issues which are utterly useful in enriching end-product mega-zones, different in prevailing PZ CZ T.aestivum Bread wheat varieties examined in the study the in examined varieties wheat Bread ihd ue Dharwad Pune, Niphad, Junagarh Vijapur, Powarkheda, Indore, Kota, Pusa Sabour, Kanpur, Pantnagar Durgapura, Hisar, Delhi, Ludhiana, Malan Shimla, Almora, Locations under diverse climatic conditions climatic under diverse chapati quality quality [10]. Phenol D.R. and Mohan K. Gupta chapati NIAW 34, RAJ 4083, NI 5439, NIW 1415, HD 2781, HD 2987 HD 2781, HD 1415, NIW 5439, NI 4083, RAJ 34, NIAW 2932, HD 977, HI 6222, MACS 917, NIAW 4037, RAJ 2189, HD 3288 MP 1531, HI 1500, HI 2004, HW 4010, MP HD 173, GW 2864, DL 788-2, 1544, LOK GW HI 1, 322, 366, GW 2888 HD 6145, MACS 8027, K 306, C 1563, HI 14, DBW 2036, NW 234, HUW 39, DBW 307, K 2733, HD 9107, K WH PBW 1080 644, 396, DBW PBW PBW 16, 590, 175, PBW 343, PBW 550, DBW 17, HD 2967, PBW 373, WH 1021, PBW 829 VL 616, VL 251, HPW 277, HS SONALIKA, 892, VL 490, HS 420, HS 907, VL 804, VL 507, HS 240, HS variety of Name n h suy aeil Tbe ) Clias exhibited Cultivars 2). good (Table material study the in to features observe and characteristic varietal diversity examined was genotypes 60 of performance Average variability genetic and performance Varietal discussion and Results key the mark to applied quality. product was in contributors’ 0.05 P at of analysis Backward values. beta the calculate contribution to standardised workout multiple to for were data and quality end-product in traits component used analysis was USA) regression 9.3, version (SAS of association software SAS end-products. examine the with traits component correlation to and derived was material (Pearson) study the in divergence study to calculated was (CV) variation of Coefficient mill. Senior Quadrumat by out worked was (FER) rate extraction flour whereas hardness grain measure to used was 4100 system characterization kernel Single ult soe sdmnain oue gan hardness grain volume, sedimentation score, quality but the range was (10-15%)moderate in case of bread contents gluten wet biscuit and protein volume, GAS, factor, loaf spread bread in (5-10%) limited were of and weight coefficient test by FER, in 5%) (69%). (below low gauged quite was (CV) variation FER diversity and Varietal level. (60%) index Micronutrient in density the grain was also of moderate volume gluten sedimentation (43ml), (11.5%), protein in existed was also good (grain hardness index: (test 77) but mediocrity developed well weight: 80kg/hl, kernel weight: 40mg) and grain texture generally (6.9). were low grains quite Wheat was factor spread biscuit material, them turned in In mediocre bread making. of 556cc the absence soft grain of volume loaf bread but zones chapati chapati quality (score: quality 7.76) in the recommended quality score. Genotypic variations Genotypic score. quality [Vol. 73, No. 73, 4 [Vol. www.IndianJournals.com Members Copy, Not for Commercial Sale

Downloaded From IP - 61.247.228.217 on dated 27-Jun-2017 Tbe ) Fw te tat lk kre weight, kernel like also were traits content copper and other volume sedimentation Few 2). (Table with content iron and chapati highly yield milling weight, hardness, test exemplified grain GAS, of Study correlation positive 11-13]. significant 3, [1, activity PPO and tyrosinase hardness, grain size, grain index, gluten quality, gluten strength, gluten content, gluten includes which wheat bread of quality end-product in Several grain parameters have been reported prominent quality product to related properties entire Grain the [5]. represented India of clearly characteristic features that define bread wheat cultivars material The large. also was range PPO and (4-10) score 1 GLU of variations all had material The index. gluten and index QS: Quality score, LV: loaf volume, SF: spread factor 10) of (out score test Phenol (ppm) Manganese (ppm) Copper (ppm) Zinc (ppm) Iron (ppm) pigments Yellow score GLU-1 index Gluten (%) content gluten Wet (%) rate extraction Flour index hardness Grain (ml) volume Sedimentation (%) content protein Grain (kg/hl) weight Test (g) weight grain 1000 score appearance Grain factor spread Biscuit score quality Bread volume loaf Bread Chapati Parameters Table 2. 2013] November, ee rti ad ltn otns sedimentation contents, and content copper yield, milling index, gluten volume, gluten and protein were contributors positive In significant highly product. quality; domestic bread this with correlated positively quality but impact of PPO was highly negative highly was PPO of impact but quality quality score quality Mean performance, extent of variability and correlation coefficient with end-products with coefficient correlation and variability of extent performance, Mean 556.00 Overall mean 39.10 37.40 41.50 60.00 30.00 68.90 77.00 43.00 11.50 79.80 40.20 4.90 5.10 3.17 6.20 6.95 6.79 7.66 - Quality in bread-wheat cultivars of India of cultivars bread-wheat in Quality 25.0-36.7 62.6-72.0 33.3-50.6 5.96-10.0 5.35-8.21 6.96-8.18 26.1-49.5 3.04-6.27 29.3-46.6 27.6-54.3 1.99-4.72 ag in Range 750-84.6 501-604 9.4-13.5 cultivar 5.4-7.0 2.1-7.2 47-86 29-94 35-60 4-10 14.4 8.78 3.50 11.6 13.5 7.49 2.91 8.44 6.14 8.49 11.3 4.63 3.78 29.1 14.0 13.9 11.1 13.4 19.5 20.0 (%) CV ih l tee he cmoet, P relationship positive. PPO turned components, three these all with association negative had factor spread biscuit Since compound. this with relationship had negative strong very hardness and weight not test was GAS, as which PPO unexpected with correlated positively was well from quality Biscuit adversity. produced this from escapes is flour bread white and bran in localised tyrosinase is PPO as bread and on impact no made PPO it but [16] documented of concentration of gluten and Browning [14-15]. protein are FER, contents with traits both associated because strongly happens It score. quality with contents registered association copper and iron micronutrients, the Among PPO. with negative but it registered strong and positive correlation also was content gluten with association and FER and strong very weight quality test hardness, registered GAS, with association negative Biscuit factor, spread by unrelated. was denoted activity PPO and Glu 1 score whereas high kernel weight was undesired Chapati QS Chapati –0.09 –0.46 –0.05 –0.08 –0.90 –0.09 –0.18 –0.25 0.23 0.04 0.67 0.43 0.32 0.42 0.29 0.48 1.00 0.27 0.18 0.36 ** ** ** ** ** ** ** * * * orlto coefficient Correlation Bread LV Bread –0.10 –0.15 –0.34 –0.27 –0.04 –0.08 –0.18 –0.20 0.34 0.72 0.46 0.36 0.77 0.97 1.00 0.24 0.12 0.46 0.24 0.55 ** ** ** ** ** ** ** ** ** * Bread QS Bread chapati –0.05 –0.05 –0.33 –0.23 –0.13 –0.05 –0.12 –0.23 0.34 0.75 0.46 0.34 0.76 1.00 0.97 0.16 0.16 0.47 0.26 0.50 chapati ** ** ** ** ** ** ** ** * * u t high to due and bread Biscuit Biscuit SF 0.04 –0.05 –0.17 –0.20 –0.29 –0.51 –0.76 –0.16 –0.08 –0.58 –0.03 –0.42 –0.13 –0.46 0.48 0.24 0.03 0.23 0.18 1.00 357 ** ** ** ** ** ** * www.IndianJournals.com Members Copy, Not for Commercial Sale

Downloaded From IP - 61.247.228.217 on dated 27-Jun-2017 358 absorption suites bread making while the opposite is opposite the while making bread suites absorption water high to moderate different capacities; with absorption water flours require end-products quality. end-use Different and processing influencing water, grains have more damaged starch and therefore hard absorb more as attribute quality grain important an is can be better utilized in biscuit making. chapati registered with also in paramount is grain the association of soundness that appeared weight positive kernel significantly Since negatively was it directed. factor spread biscuit in but score with correlated positively was [22-23], millers [21]. for component foods important very a weight, traditional test for Similarly wheat by met be cannot study often this that attributes quality wheat requires in processing products industrial [20] best are test suited for the domestic food product needs like this in has outscoring Genotypes grains wheats. the Indian from of derived quality the end-product to in superiority relevance according Physical vary products. components grain related quality of direction clearly and magnitude study that demonstrated correlation factors and [17-19] environments contributing growing and genotypes applied among the upon depending exist interrelations oxidase Polyphenol score -1 GLU rate Extraction index Gluten gluten Wet index hardness Grain volume Sedimentation weight Test weight grain 1000 appearance Grain Parameters Table 3. chapati with positively associated was cultivars, index Indian hardness In grain [24-25]. biscuits the for desired hra opst poe bnfca fr the for beneficial proved opposite whereas iegne n antds n drcin of directions and magnitudes in Divergence quality whereas plump and unattractive grains unattractive and plump whereas quality n ngtvl wt cois u n such no but cookies with negatively and Major contributors of end-product quality end-product of contributors Major Beta value Beta Chapati quality score quality Chapati -0.73 -0.12 -0.22 0.35 0.11 0.21 - - - - R . nutil food Industrial 2 : 0.934 : Grain Grain hardness chapati Significance D.R. and Mohan K. Gupta (P-value) 0.000 0.000 0.009 0.009 0.001 0.001 chapati chapati - - - - it , Beta value Beta of the wheat under Indian conditions. Indian under wheat the of quality determining in role defining a playing be also that points also 23], it [22- yield milling flour the on effect have etc. to known are crease of depth bran, of thickness tissue, germ weight, test size, seed like factors several though Even making. biscuit in beneficial be can flour the of texture coarse as cookies the for good are FER low of varieties contrary, the On 27]. [4, yield bran low and bread quality the underlines of importance that varieties have with FER of correlation positive Significant quality. product of indicator strong as rate extraction of positive emergence was point pertinent Another registering with quality association dough on influence sedimentation as also strong very had strength gluten denotes which volume wheats Indian in observed was impact Same 11]. [1, subunits glutenin favourable of accumulation in results it as volume loaf gluten bread on quality, of measure strength has been reported to display a major indirect influence as used tests positive. and strong was score quality bread or volume loaf bread and score 1 GLU held it and [26] true as in well investigation as this correlation between genotype right the selecting in reliable tool as suggested been has quality bread in loci the of value total gives which 1score GLU on technique based A dough. good make to needed gluten of crucial to enhance bread quality as it represents quality is sub-units) glutenin weight molecular (high HMWGS of Importance making. bread in visible was influence Bread quality score Bread quality -0.33 0.24 0.21 0.67 0.26 - - - - - R 2 : 0.752 : Significance (P-value) 0.003 0.004 0.000 0.021 0.004 chapati - - - - - thickness of the seed coat might coat the of seed thickness n bed ult score. quality bread and Beta value Beta Biscuit spread Biscuit factor -0.36 -0.86 -0.30 -0.42 0.37 - - - - - mn te different the Among R 2 : 0.796 : [Vol. 73, No. 73, 4 [Vol. Significance (P-value) amount of amount 0.000 0.000 0.006 0.000 0.002 chapati - - - - - www.IndianJournals.com Members Copy, Not for Commercial Sale

Downloaded From IP - 61.247.228.217 on dated 27-Jun-2017 significant contributors in bread quality GAS, were test quality in bread contributors significant quality. its interferes content and gluten and GAS gluten supports and strength high appearance good that shows were It content. product gluten and weight test less with volume sedimentation domestic this high standard with benefitted is content bran and PPO in low variety a therefore seed, the of layer aleurone the or coat seed to confined are both bran, and activity PPO good for unsuitable are content bran high with biggest cultivars that second obvious it the making was contributor FER whereas defines standards strongly that attribute an emerged content, PPO and FER. With highest contribution, PPO gluten volume, sedimentation weight, test GAS, were respectively. 88, 75 and 80% variations in of 16, just 5-6 parameters were good enough to instead explain that observed was it and analysis regression R High study. under traits components the by ascertained be could in variations 95% that illustrated investigation missing this is [28]; traits quality wheat of control genetic the of knowledge properties, rheological dough some and alleles glutenin between relationship the of exception with that reported been has it though Even 3). significant (Table highly and large was traits 16 investigation of under contribution total that revealed analysis regression Multiple aroma. and taste texture, colour, crumb colour, crust appearance, stickiness, namely attributes another six involves score volume, quality bread the loaf besides as search this for chosen was the loaf volume and bread score quality (Table 2), the later in carried As pattern of character was association analysis. was similar in bread regression backward search through investigation This quality varying environments. grain under end-usages in prominent true holding of attributes identification warrant had efforts which National contribution. significant and role traits direct identify to important was it quality, product in accounted parameters grain several Since quality product to Route 2013] November, did not require high GAS but high gluten content and content gluten high but GAS high require not did of that to opposite was quality bread in content gluten and weigh test GAS, of Contribution score. 1 GLU and index gluten content, gluten weight, chapati The The pattern was different in baked products. Five in significantly contributed that Traits chapaties. 8% n ra ad 2 i bsut quality biscuit in 82% and bread in 80% , 2 au pritd o pl backward apply to permitted value chapati te iprat otiuos in contributors important Other making but high test weight test high but making chapati , , bread and biscuit, Quality in bread-wheat cultivars of India of cultivars bread-wheat in Quality chapati chapati making. Bread . chapati chapati aaees y h Ida bedr i quality in breeders Indian protein, the grain by parameters hardness, grain value sedimentation and test weight are taken as basic Traditionally; background. yield high in useful points focus provided investigation The 29-30]. [5, too subcontinent, this in relevance strong has the which and environment surrounding resources genetic the of fullness rich upon heavily depends parameter selection any of Success strategy Breeding positive. is contribution GAS whereas weight kernel and gluten weight, content is detrimental test to biscuit spread high factor that revealed Study very softness. is grain was wheats Indian of quality biscuit gluten in good determinant Chief of quality. making bread in important proportion also and were gluten score of 1 GLU and instrumental in value addition which means that quality index gluten High quality. making bread elevating in force driving the as emerged content Gluten beneficial. were weight test etr o te ris cnetd fot wud be would efforts concerted grains, the of hard by Adjudging texture expected index. is hardness gain grain the rapid lowering where biscuit only is It In 75. = i.e. hard very turned it when declined quality but 65 32], from 25 when to raised bread quality in sharp increase [5, or bread textured in further gains no bring hard can hardness grain in improvement traditionally are wheats Indian Since quality. response its in ml, increase 45 eludes thereafter to 35 from raised when beneficial good For 45ml. exceeds volume sedimentation when noted be can quality bread in increase Sharp quality. bread to adds certainly it but gluten this weak as requires product quality biscuit deters volume sedimentation that clear amply was plotted it 1), When (Fig. end-products against gluten. strong requires are which bread but good quality 31] of standards [11, required from far strength certainly gluten medium require to enough good be good support can wheats Indian in available quality. bread in to Study revealed that the levels of volume sedimentation contributor failed significant parameter as rated emerge highly this moderate, is wheats Indian in volume sedimentation Since making. bread in contributor positive as emerge not did own its at protein Grain content. gluten the on stay mainly to has focus shortage, in not are derivatives protein high and correlated highly are contents gluten and protein grain that fact the Considering ventures. improvement chapati chapati , response to hardness was very steady. very was hardness to response , chapati oee, eietto vlm is volume sedimentation however, chapati making as this domestic product domestic this as making ult. ades brought Hardness quality. 359 www.IndianJournals.com Members Copy, Not for Commercial Sale

Downloaded From IP - 61.247.228.217 on dated 27-Jun-2017 360 Gluten index Gluten gluten Wet index hardness Grain weight Test appearance Grain Parameters Table 4. key identify to made been have efforts some and breeders to support big a be can ventures breeding in quality product of Prediction conditions. well Indian works under that combination a in applied be to have parameters The products. wheat of quality in change end-product conditions. Indian raise under to quality employed ventures breeding therefore essential to devise selection criteria that suits weight, test raising by quality bread improve to aim breeders when Similarly 4). (Table lowered gets pursuit quality this bread in that reveals investigation but making appearance for grain good genotypes developing Good in contributes price. market good fetch cultivars the as breeders the weight fascinated always test have or kernel GAS, i.e. characteristics grain required to develop soft grain wheats in India. Physical Phenol test score test Phenol volume Sedimentation score -1 GLU No No single trait can be targeted to bring qualitative chapati Traits vital for selection for vital Traits Fig. Fig. 1. Relationship of grain hardness and sedimentation volume with product quality n bsut ult gt a i. t is It dip. a gets quality biscuit and Beta value Beta -0.88 -0.20 0.20 0.20 Bread quality score quality Bread - - - - R 2 : 0.879 : Significance D.R. and Mohan K. Gupta (P-value) chapati 0.000 0.000 0.014 0.012 - - - - Beta value Beta ae uo HWS s seta ad genotypes for 17+18 and or 7+8 of presence essential showing is HMWGS Selection upon variations. based 71% for account can score 1 three GLU and index just gluten content, upon gluten i.e. parameters based selection conditions, Indian in avoided of application this tool. To enhance be bread quality under can coat seed the in colouration express dark which entries and available is test) (phenol test dependable highly a PPO, i.e. contributor largest the tackle To 4). (Table avoided be should weight test high very with entries and needed be would volume sedimentation high appearance, grain good quality; elevate to that illustrated exercise The flour. wheat rate for For country. criteria the of selection researchers devise to aim an with backward traits which were correlated with those investigation, the concerning only product involving applied this was analysis In regression [33-34]. bread improve quality to aimed selections for components 0.26 0.23 0.67 Bread quality score quality Bread - - - - was was omitted as this product does not require white R 2 : 0.711 : Significance (P-value) 0.001 0.003 0.000 - - - - Beta value Beta -0.25 -0.62 -0.30 Bread quality score quality Bread - - - - Chapati, R 2 : 0.717 : [Vol. 73, No. 73, 4 [Vol. l B1 Glu Significance (P-value) extraction 0.001 0.000 0.000 - - - - chapati locus www.IndianJournals.com Members Copy, Not for Commercial Sale

Downloaded From IP - 61.247.228.217 on dated 27-Jun-2017 4. 3. 2. 1. References the and products. other for value qualitative any different of hardly are product this entirely for rejections or are selections requirements the as quality biscuit enhance to needed be always programme shall separate However, flour. the in bran content low and texture grain hard gluten, strong need in bread can be pursued as ventures simultaneously both products improvement genetic that required for end-products stay divergent, it is perceived improvement as food industrial products. Even if the grain properties quality The well as hold house address to have India in initiatives rewarding. better be therefore can quality bread enhancing in Thrust index. gluten or score 1 GLU be it may zone; recommended the within fluctuations environmental the by affected least are quality bread in crucial traits some contrast, In conditions. irrigated under in especially such conspicuous, of improvement application reasons, through parameters will therefore quality carry limited gain. For all such product in advances Further thickness. coat seed the or content gluten it lustre, grain be weight, test size, seed environment; look, grain the by influenced highly be can therefore and development grain to related are quality cookies. for strategy breeding aimed quality the in regulated be can variations 72% weight, kernel and content gluten lower by supported if and factor spread biscuit in paramount is softness Grain quality. bread enhancing in beneficial highly be will (=55ml) volume sedimentation higher with entries for 5+10 and 2013] November, 91. Chem. Cereal properties. dough and flour K. O. B.Seabourn W., M.Ram S.,Park S. H. Chung and G.S.F.,R.,L., Bean Xie M. Caley S., J. D.,Wilson Dowel F. E., Maghirang E. B., Pierce R. O.,Sci., Lookhart agric. J. Indian plains. Indo-Gangetic North-western genotype and location specificity in highly productive ( wheat bread in addition D. Mohan Res., Agric. J. Aust. quality. wheat on environment and genotype x environment interaction and C. Jayasena Williams R. M., O’Brien L., Eagles H. A., Solah V. A. J. factors. Crop Prod., environmental and genetic, compositional, wheat Ginkel Peña The The study illustrated that key attributes in 81 R. J. R. 2008. Relationship of bread quality to kernel, to quality bread of Relationship 2008. M. : 433-437. : l D1 Glu 2002. ,Trethowan n Gpa . K. R. Gupta and Quality (end-use) improvement in improvement (end-use) Quality 2008. 2008. The of influences genotype, hud e rfre. Besides, preferred. be should 5 : : 1-37. R., Pfeiffer R., Triticumaestivum chapati 01 Hres value Harness 2011. Quality in bread-wheat cultivars of India of cultivars bread-wheat in Quality a nt been not has W . and H.W. 59 chapati : : 95-111. ) through ) , chapati 85 and : 82- : Van 9. 8. 7. 6. 5. 17. 16. 15. 14. 13. 12. 11. 10. n bedmkn qaiis n rgne o six of progenies in Agric., Food Sci. J. wheat. bread of crosses qualities bread-making and glutenin of subunits weight high-molecular certain A. J. Payne P. I., Corfield K. G., Holt L. M. and Blackman Delhi. New Ltd., Pvt. India, of Prentice-Hall L. M. Jackson MN, USA. St. Paul, Chemists, Cereal of Association 10 of Chemists. Cereal Association AACC 87-94. Delhi: New Singh R., R. S. and Sharma Indu (eds.), Narosa Publishing Hanchinal House, M. Saharan S., B. S., Tyagi K., R. Sharma Gyanender, S. Singh Climate. change. Changing under Enhancement Productivity environmental Wheat: global under quality K. R. Gupta of Vibrancy the Indian wheats in and yield and upholding S. S. Singh genetic D., Mohan stable the and quality Genet., J. Indian resource. grain for India Ajay. of cultivars wheat bread popular of Characterization Verma and K. R. Gupta D., Mohan 1260. starch quality of wheat grain. J. Appl. Ecol., and protein on environment and genotype of Effect J. Zhu of Abrol Y. P., Uprety D. C. and Ram A. 1971. 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Correlations between the inheritance of inheritance the between Correlations 1981. R. J. R. 20. prvd ehd o te American the of Methods Approved 2000. . . , . Leaah K ad hraea S R. S. Shurpalekar and K. Leelavathi H., Huang S., Khan K. and O’Brien L. O’Brien and K. Khan S., Huang 2011. Breeding bread wheat for diverse for wheat bread Breeding 2011. . . J. Food Sci. Tech., In 93 Si Ceia Analysis. Chemical Soil 1973. : : Wheat: Productivity Enhancement L.). J. Indian agri. Sci., 139 63 : 75-83. : 2008. Approach to harness : 297-303. : 73 (1): 14-22. (1): 8 : : 26. th American Edn. 1997. 2 : : 52-56. 79 Browning 16 Variation : : 29-34. 2009. 32 : : 1257- 2001. 74 2013. 2011. : 51- : In 7- : 361 : www.IndianJournals.com Members Copy, Not for Commercial Sale

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extraction rate rate on extraction 61 : : 61-67. 06 Te eei cnrl of control genetic The 2006. . . 2006. Durum wheat quality 22 112 2011. Predicting bread : : 18-23. : 1487-1495. : 4 chapati [Vol. 73, No. 73, 4 [Vol. : : 47-55. 114: 74 making : 502– : 1997: 2001. 1-8.