Indian Society of Genetics & Plant Breeding


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

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Contribution of 16 grain parameters was examined in endproduct
quality of 60 Indian bread wheat cultivars equally
representing three production conditions and five megazones
of the country. Even though several grain properties
were correlated with product quality, only 5-6 contributed
significantly. High sedimentation volume and good grain
appearance were essential in the domestic product like
chapati but contribution of gluten content and test weight
was negative. Low polyphenol oxidase activity and less
bran content emerged as strong indicators of good chapati
making. Positive contributors in bread quality of Indian
wheats were gluten content, gluten index, GLU 1 score and
test weight whereas good grain appearance was a hindrance.
Since Indian wheats are generally hard textured, grain
hardness index was not a limiting factor in defining quality
standards of bread and chapati. Variability available in
sedimentation volume could cater needs of chapati but it
could not emerge as significant contributor in bread making
as cultivars with high value are rare in India. Grain softness
was the dominating trait in biscuit spread factor but this
product did not require high gluten content and the
physical grain superiority. Study illustrated that just three
parameters i.e. high sedimentation volume, gluten index
and GLU 1 score in bread; and low test weight, gluten
content and grain hardness index in biscuit account for 71-
72% variations in the baked products and can be used as
selection criteria under Indian conditions.

Keywords: Indian wheat, end-product quality, key grain quality parameters


Year: 2013
Volume: 73
Issue: 4
Article DOI: 10.5958/j.0975-6906.73.4.054
Print ISSN: 0019-5200
Online ISSN: 0975-6906



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