Dr. J.G. TalatiVISHAL RAMCHANDRA PATIL2017-05-222017-05-222010http://krishikosh.egranth.ac.in/handle/1/5810011997India is the second largest producer of wheat in the world after China. Wheat (T. aestivum, 2n=6x=42 and T. durum 2n=4x=28) is one of the major food crops next to rice in India. Although, India has achieved self sufficiency in wheat production in recent years, the quality of Indian wheat needs improvement not only for domestic consumption but also for meeting international standards for export purpose. The end use quality of wheat is mainly influenced by composition of gluten protein. Flour quality of cultivars for different products were studied using different qualitative parameters like moisture, ash, total soluble sugar, starch, protein, lysine, tryptophan, dry and wet gluten, gluten index, β-carotene content, sedimentation value, thousands kernel weight and hectoliter weight. Results of present study revealed that, protein content, β-carotene contentenBiochemistryStudyThesis