Indian Society of Genetics & Plant Breeding


Frequent occurrence of high molecular weight glutenin subunit (HMWGS) combinations in high yielding popular Indian bread wheat and their impact on end-usages

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Grain quality data of 546 high yielding bread wheat entries
evaluated in different zones of India during the period 2005-
16 was examined to identify the frequently occurring
HMWGS combinations and the ones suited for the endusages. Although 24 HMWGS combinations occurred in
the studied material, only six had frequency of more than
5%, namely, 5+10, 2*, 17+18; 2+12, 2*, 17+18; 5+10, 2*, 7+9;
2+12, 2*, 7+9; 5+10, 1, 7+9 and 2+12, 2*, 7+8. Out of these,
only two viz., 5+10, 2*, 17+18 and 2+12, 2*, 17+18 had
distinction of making good quality bread as well as chapati.
Another combination, 2+12, 2*, 7+9 suited well for bread
making but it lacked in chapatti quality. Impact of HMWGS
combinations could be seen on biscuit quality also as
spread factor in 2+12, 2*, 7+8 was significantly higher than
all other combinations. Gluten strength and gluten quality
was best observed in 5+10, 2*, 17+18 combination. Besides
gluten properties and end-products quality, differences
were also observed in the inter-product relationship. In the
combinations best suited for bread and chapatti i.e., 5+10/
2+12, 2*, 17+18; quality of bread and chapati remained
unrelated. The well-known inverse relationship between
biscuit and bread/chapati could only be observed in 5+10,
2*, 17+18 combination. Negative association between
biscuit and bread/chapatti was also observed in the best
biscuit suited combination i.e. 2+12, 2* 7+8. Study underlined
that spread of HMWGS is not uniform under Indian
conditions and only few combinations are needed to
facilitate value addition in the country.

Keywords: Gluten properties, high molecular weight glutenin subunits, Indian wheats, value addition, wheat products


Year: 2018
Volume: 78
Issue: 1
Article DOI: 10.5958/0975-6906.2018.00017.2
Print ISSN: 0019-5200
Online ISSN: 0975-6906


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