Assessment of end use processing quality among European winter wheat x spring wheat derivatives
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Date
2021
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Punjab Agricultural University, Ludhiana
Abstract
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.
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Agmas, Molla Tesheshigo (2021). Assessment of end use processing quality among European winter wheat x spring wheat derivatives (Unpublished Ph.D. Dissertation). Punjab Agricultural University, Ludhiana, Punjab, India.