Assessment of end use processing quality among European winter wheat x spring wheat derivatives

Simple item page
dc.contributor.advisorMavi, G.S.
dc.contributor.authorAgmas, Molla Tesheshigo
dc.date.accessioned2021-08-20T04:48:57Z
dc.date.available2021-08-20T04:48:57Z
dc.date.issued2021
dc.description.abstractLeavened 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.en_US
dc.identifier.citationAgmas, 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 Assessment of end use processing quality among European winter wheat x spring wheat derivatives (Unpublished Ph.D. Dissertation).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.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810173038
dc.keywordsBread making quality trait, Biscuit making quality trait, European winter wheat, spring wheat, HMW-GS, LMW-GSen_US
dc.language.isoEnglishen_US
dc.pages126en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemAssessment of end use processing quality among European winter wheat x spring wheat derivativesen_US
dc.subGenetics and Plant Breedingen_US
dc.themeAssessment of end use processing quality among European winter wheat x spring wheat derivativesen_US
dc.these.typePh.Den_US
dc.titleAssessment of end use processing quality among European winter wheat x spring wheat derivativesen_US
dc.typeThesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Molla Tesheshigo Agmas.pdf
Size:
3.68 MB
Format:
Adobe Portable Document Format
Description:
Ph.D.
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Thesis