Studying effect of genotype × environment interaction on bread making quality in wheat

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dc.contributor.advisorDr. Puja Srivastava
dc.contributor.authorHimanshu Aggarwal
dc.date.accessioned2024-07-11T03:28:51Z
dc.date.available2024-07-11T03:28:51Z
dc.date.issued2024
dc.description.abstractPunjab has surplus production of wheat, thus having huge potential for the bakery industry. The bakery industry in India is projected to grow, with bread being considered a cheap and basic instant food due to increasing urbanization. The presence of gluten protein in wheat plays a crucial role in producing various processed foods, especially baked goods. The challenge in bread making is loaf volume, often addressed by using artificial additives. With the aim to address this issue, Twenty four bread wheat genotypes were analysed for biochemical, quality, molecular parameters and bread quality characteristics during Rabi season 2021-22 and 2022-23 focussing on factors like protein content and grain hardness. Yield of the genotypes varied from 18.33 to 68.52 quintals per hectare with a mean yield of 41.44 q/ha. The research reveals significant differences in quality traits among genotypes and emphasizes the impact of particle size, protein content, grain hardness, and growing environment on bread loaf volume. Bread quality emerged as a very complex trait with no single component making a direct effect on its quality. Specific wheat genotypes, such as DBW 296, PBW 823, HD 3086, DBW332 and BWL 1663, show better loaf volume. A significant effect of locations was observed on bread quality score. The average loaf volume values ranged between 360-585 ml with 450 μ flour. High loaf volume of upto 810 ml were observed with very fine flour (150 μ). The selected bread wheat genotype BWL 1663 was the best having high protein content (>15%) and good glu-1 score (10) along with high bread quality score. BWL 1663 performed consistently well over the years and locations thus is a perfect candidate for being released as a good bread quality variety in breeding and quality programmes. The study also explores the role of glutenin subunits, highlighting their influence on bread quality and suggesting potential improvements through further research.
dc.identifier.citationHimanshu Aggarwal (2024). Studying effect of genotype × environment interaction on bread making quality in wheat (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810211782
dc.language.isoEnglish
dc.pages85
dc.publisherPunjab Agricultural University
dc.research.problemStudying effect of genotype × environment interaction on bread making quality in wheat
dc.subGenetics and Plant Breeding
dc.themeStudying effect of genotype × environment interaction on bread making quality in wheat
dc.these.typeM.Sc
dc.titleStudying effect of genotype × environment interaction on bread making quality in wheat
dc.typeThesis
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