The research project was largely built around the tall traditional cultivars of the pre-dwarfing era, which were known to excel for chapati quality. These included C 306, C 518 and C 273. The few cultivars that had emanated from crosses of these superior chapati quality wheats with dwarf wheats formed another important component of this set and included WG 357, PBW 175, PBW 154, PBW 226, Lok 1 among others. Asecond set of materials, three backcross recombinant populations (BC1F5 generation) derived from C 273/PBW 343//PBW 343 (70 lines), C 306/PBW 534//PBW 534 (70 lines) and C 518/PBW 343//PBW 343 (80 lines) were also studied to arrive at some conclusion. Various physico-chemical characters(Grain appearance score,Grain hardness,Test weight,1000-grain weight,Yellow berry,Moisture content,Protein content,Gluten content, Gluten index, Sedimentation value, Phenol Test, Carotenoids, Sugar content, Diastatic activity, Falling Number) and chapati-makingscores were evaluated. Grain hardness seems to have a clear role in chapati quality with a correlation coefficient of 0.34, 0.35 and 0.17 observed in different recombinant populations.More consistent correlation was found for grain appearance ranging from 0.26 to 0.36 in the populations.Consistent high positive correlations have showed up for diastase activity, which ranged from 0.32 to 0.46.This consistent behaviour is a strong evidence for the role of this trait in chapati making quality.Diastase activity emerges as a more consistent and stronger contributor to chapati making quality. Phenol score may not serve as a suitable indicator of chapati quality.
Chapati making quality, Diastase activity, Phenol score, Total and reducing sugars, Wheat
Ahmed, R., Ali, R., Khan, M.S., Sayeed, S.A., Saeed, J. and Yousufi, F. (2015). Effect of proteases and carbohydarse on dough Rheology and End quality of cookie. American J Food Sci. Nutr. Res., 2(2): 62-66.
Axford, D.W.E., McDermott, E.E. and Radman, D.G. (1979). Note on sodium dodecyle sulphate test of bread making quality comparison with Pelshenke and Zeleny tests. Cereal Chem.,56: 582-584.
Austin, A. and Ram, A. (1971). Studies on chapati making quality of wheat. Rajendra Printers, Ram Nagar, New Delhi, pp 1-108.
Diosi, G., More, M. and Sipos, P. (2015). Role of Farinograph test in the wheat flour quality determination. Acta Universitatis Sapientiae Alimentaria 8: 104-110.
El-Porai, E.S., Salama, A.E., Sharaf, A.M., Hegazy, A.I. and Gadallah, M.G.E. (2013). Effect of different milling processes on Egyptian wheat flour properties and pan bread quality. Ann. Agricul. Sci. 58(1): 51-59.
Finney, P.L., Bains, G.S., Hoseney, R.C. and Lineback, D.R. (1973). Quality of Indian wheats. Cereal Sci. Today, 18(12): 392-397.
Gupta, P.K., Varshney, R.K., Sharma, P.C. and Ramesh, B. (1999). Molecular makers and their applications in wheat breeding. Pl. Breed.,118: 369-390.
Gill, B.S., Singh, N. and Sodhi, N.S. (2006). Studies on physico-chemical, textural and functional properties of wheat flour from different Indian cultivars. J. Food Sci. Technol., 43: 56-64.
Harshwardhan, Kumar, A., Kumar, A. and Prasad, B. (2016). Study of variance, heritability and genetic advance for various yield contributing and quality traits in spring wheat (Triticum aestivum L.). J. Appl. Nat. Sci., 8(4): 1811-1814.
Hemalatha, M.S., Manu, B.T., Bhagwat, S.G., Leelavathi, K. and Rao, U.J.S.P. (2007).Â Protein characteristics and peroxidase activities of different Indian wheat varieties and their relationship to chapati-making quality. European Food Res. Technol.,225: 463-471.
Hemalatha, M., Manohar, R.S., Salimath, P.S. and Rao, U.J.S.P. (2013). Effect of Added Arabinoxylans Isolated from Good and Poor Chapati Making Wheat Varieties on Rheological Properties of Dough and Chapati Making Quality. Food Nutri. Sci., 4: 884-892.
Inamdar, A.A., Sakhare, S.D. and Prabhasankar, P. (2015). ChapatiÂ Making Quality of Whole Wheat Flour (Atta) Obtained by Various Processing Techniques. J. Food Process. Preserv., 39: (6) 3032â€“3039.
Irvine, G.N. and Bains, G.S. (1965). Studies on the qualities of some improved varieties of Indian wheats J. Sci. Food Agri.,16: 256-257.
Kang, C.S., Jung, J.U., Baik, B.K. and Park, C.S. (2014). Relationship between physicochemical characteristics of flour and sugar snap cookie quality in Korean wheat cultivar. Internatl. Food Res. J., 21(2): 617-624.
Kumar, S., Sohu, V.S. and Bains, N.S. (2018). Agronomic performance of Indian wheat varieties and genetic stocks known for outstanding chapati quality characteristics. J. Appl. Natrl. Sci., 9(1): in press.
Mallick, S.A., Azaz, K., Gupta, M., Sharma, V. and Sinha, B.K. (2013). Characterization of grain nutritional quality in wheat. Indian J. Pl. Physiol., 18(2):183â€“186
Mishra, B.K. (1998). Quality needs for Indian traditional products. In: Wheat: Research Needs Beyond 2000 A D. Narosa Publishing House, New Delhi.
Naik, H.R., Sekhon, K.S. and Abbas Wani, A. (2010). Physicochemical and dough handling characteristics of Indian wheat and triticale cultivars. Food Sci. Technol. International, 16(5): 371-379.
Panghal, A., Chhikara, N. and Khatkar, B.S. (2017). Characterization of Indian wheat varieties for chapati (flat bread) quality. J. Saudi Society Agril. Sci., http://dx.doi.org/10.1016/j.jssas.2017.02.005.
Rao-Haridas, P., Leelvathi, K. and Shurpalekar, S.R. (1989). Effect of damaged starch on the chapati making quality of whole wheat flour. Cereal Chem.,66: 329-333.
Ram, S., Jain, N., Sharon, J. and Singh, R. (2005). New frame shift mutation in puroindoline B in Indian wheat cultivars Hyb65 and NI5439. J. Pl. Biochem. Biotech.,14:45-48.
Saxena, D.C., Rao, U.J.S.P. and Rao, P.H. (1997). Indian wheat cultivars: correlation between quality of gluten proteins, rheological characteristics of dough and tandoori roti quality. J. Sci. Food Agric.,74:265-272.
Sekhon, K.S., Bakshi, A.K., Sehgal, K.L. and Gill, K.S. (1976). Studies on the physico chemical and rheological characteristics of some improved wheat verities. Indian J. Biochem. Biopys., 13: 22.
Shurpalekar, S.R., Kumar, G.V., Venkateswara, R.G., Ranga Rao, G.C.P., Rahim, A. and Vatsala, C.N. (1976). Physico-chemical, rheological and mixing characteristics of bread and chapati making quality of Indian wheats. J. Food Sci. Tech.,13: 79-86.
Sidhu, J.S., Seibel, W., Brummer, J.M. and Zwingelberg, H. (1988). Effect of flour milling conditions on the quality of Indian unleavened flat bread (Chapati). J. Food Sci.,53: 1563-1565.
Singh, R. and Bailey, C.H. (1940). A biochemical and technological study of Punjab wheat varieties Cereal Chem., 17:169.
Singh, R.P., Singh, R.P. and Bains, G.S. (1978). A study of interaction of bread improvers on rheological and baking properties of Punjab wheats. J. Food Sci. Tech.,15: 255-258.
Singh, S., Verma, A. and Bala, N. (2016). Sensory and nutritional evaluation of unleavened flat bread prepared by multigrain flour mixture. J. Appl. Natrl. Sci., 8(3): 1168-1171.
Singh, R.P., Sehgal, K.L., Saxena, A.K., Sekhon, K.S. and Gill, K.S. (1983). Physico chemical, rheological and baking characteristics of some promising strains of wheat. J. Res. Punjab Agric. Univ., 20: 403-410.
Srivastava, A.K., Meyer, D., Rao, P.H. and Seibel, W. (2002). Scanning electron microscopic study of dough and chapati from gluten-reconstituted good and poor quality flour. J. Cereal Sci.,35: 119-128.
Srivastava, A.K., Rao, J.S.P. and Rao, P.H. (2003). Studies on protein and its high molecular weight subunit composition in relation to chapati making quality of Indian wheat cultivars. J. Sci. Food Agric., 83: 225-231.
Supekar, D.T., Patil, S.R. and Munjal, S.V. (2005). Comaprative study of some important aestivum, durum and dicoccum wheat cultivars for grain, flour quality and suitability for chapati making characteristics. J. Food Sci. Technol., 42: 488-492.
Syed, H.M. (1990). Indian wheats in relation to Chapati: a review. Indian Miller, 21: 17-20.
Syed H M, Rathi S D, Swarate A R and Taur A T (1991) Studies on bread making potential. Indian Miller 22: 25-29.
Upretty, D.C. and Abrol, Y.P. (1972). Studies on Chapati quality. Bull. Grain Tech., 10: 276-282.
This work is licensed under Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) © Author (s)