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20211
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Subject: Genetics and Plant Breeding × Author: Agmas, Molla Tesheshigo × Start date: 2000 × Type: Thesis ×
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    ThesisItemOpen Access
    Assessment of end use processing quality among European winter wheat x spring wheat derivatives
    (Punjab Agricultural University, Ludhiana, 2021) Agmas, Molla Tesheshigo; Mavi, G.S.
    Leavened and unleavened bread has been a staple food for humans throughout recorded history. Seed storage proteins represent an important source of food and energy and are involved in the determination of baking and biscuit making qualities. Since chapatti is the form of wheat in which Indian population consumes, wheat becomes the main focus whereas, bread and biscuit making quality takes a back bench. Grain filling conditions in wheat production affects gluten composition, thereby bread and biscuit making qualities. Temperate wheat is reported to have better bread making quality compared to spring wheats. At PAU we have European winter wheat germplasm that was hybridized with local spring wheat cultivars. 453 lines of BC1F5 progenies were used in this study. During preliminary study, selected lines were evaluated for key bread and biscuit making quality traits like grain hardness, protein content, half loaf volume and flour yield. 33 lines were selected and PCR analysis was done using specific primers to analyses the Glu-A3, Glu-B3 and Glu-D3 genes under LMW gluten protein subunits and Glu-A1 and Glu-D1 genes under HMW subunits. Based on PCR analysis, Glu-A3-2 (23), Glu-A3-3 (28), Glu-B3-1(22), GluA1-1 (21) and Glu D1-1 (23) showed highest frequencies. Bread and biscuit making quality evaluation was done under timely and late sown planting conditions. The largest loaf volume was recorded for MT3-78 (555) under both timely sown and late sown conditions. while MT3-89 (520) and MT1-112 (560) were better under timely late sown conditions respectively. The largest spread factor was obtained for MT2-15 (8.18) and this will be suitable for biscuit making.