The aim of the present study was to evaluate set of wheat genotypes in one location for their agronomic performance and chapati quality. The cultivars included the tall traditional wheat of the pre-dwarfing era, which were known to excel for chapati quality. This set also included varieties known to have good chapati quality, commercially grown wheats, advanced lines and genetic stocks excelling in one or other quality attribute. All these genotypes developed for different component traits were evaluated along with the recently released high yielding varieties to assess their quality. The mean chapati score of these genotypes revealed that the tall varieties had a distinct edge over others and are the best resource available for this trait. C306 had a high mean chapati score of 8.17 followed by C518, C591 and C273. The released varieties WG357, HD2733 and PBW343 were intermediate in chapati quality whereas the genetic stocks WH1103 and WH712 had lowest score in the group. Among other agronomic traits recorded the traditional varieties were tall and had lower yields than the recently released varieties. The tall varieties had a slightly higher test weight. The environmental conditions and the quantitative nature of the chapati quality did not auger well with the set of genotypes tested however, better and stable performance of the tall traditional varieties. C306 the wheat variety released in 1965 for cultivation has remained the best quality genotype over the years and was also established from this study.
Chapati quality, C 306, Tall traditional wheats, Wheat
Abrol, Y.P. (1972). Studies on chapati quality: Discoloration of chapaties. Bull. Grain Technol., 10: 41-46.
Austin, A. and Ram, A. (1971). Studies on chapati making quality of wheat. Rajendra Printers, Ram Nagar, New Delhi, pp 1-108.
Austin, A. and Hanslas, V.K. (1983). Quality characteristics of Indian wheat cultivars. Wheat Project Directorate, IARI, New Delhi.
Bansal, G., Singh, R.P. and Nanda, G.S. (2000). Suitability of advanced wheat genotypes for bread, biscuit and chapaties. J. Res. Punjab Agric. Univ., 47: 63-70.
Bakshi, A.K., Sekhon, K.S., Sehgal, K.L. and Gill, K.S. (1979). Chapati making performance of some promising wheat strains. J. Res. Punjab Agric. Univ., 26:267-271
Das, B.K., Sharma, A., Marathe, S.A., Rao, V.S. and Bhagwat, S.G. (2006). Evaluation of bread and chapati making quality of wheat selections and parents differing in HMW subunits of glutenin. J. Food Sci. Technol., 43: 69-72.
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.
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.
Gupta, R.K., Mohan, D., Ram, S. and Shoran, Jag. (eds) DWR Progress Report, (2005). Wheat Quality, AICW and BIP, Vol.4, Directorate of Wheat Research, Karnal-132001.
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.). Journal of Applied and Natural Science, 8(4): 1811-1814.
Hemalatha, M.S., Manu, B.T., Bhagwat, S.G., Leelavathi, K. and Rao, U.J.S.P. (2006). 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 and Nutrition Sciences, 4:884-892
Inamdar, A.A., Sakhare, S.D. and Prabhasankar, P. (2015). Chapati Making Quality of Whole Wheat Flour (Atta) Obtained by Various Processing Techniques. Journal of Food Processing and Preservation, 39: (6) 3032–3039.
International Grains Council (2017) http://agricoop.nic.in/sites/default/files/Wheat.pdf
Kumar, S. (2009). Association of physico-chemical, rheological and molecular indices of quality with chapati making properties in recombinant wheat populations. PhD thesis. Punjab Agricultural University, Ludhiana.
Kundu, M., Gulia, N. and Khatkar, B.S. (2016). Diversity in Quality Traits of Indian Wheat Cultivars: Grain, Whole Wheat Flour and Protein Characteristics. International Journal of Innovative Research in Science, Engineering and Technology, 5(10): 17590-17594.
Mallick, S.A., Azaz, K., Gupta, M., Sharma, V. and Sinha, B.K. (2013). Characterization of grain nutritional quality in wheat. Ind J Plant Physiol., 18(2): 183–186.
Mehta, A., Mandeep, K., Gupta, S.K. and Singh, R.P. (2006). Physicochemical, rheological and baking characteristics of bread wheat as affected by farmyard manure and nitrogen management. J. Res. Punjab Agric. Univ., 43: 263-270.
Mishra, B.K. (1998). Quality needs for Indian traditional products. In: Wheat: Research Needs Beyond 2000 A D. Narosa Publishing House, New Delhi.
Panghal, A., Chhikara, N. and Khatkar, B.S. (2017). Characterization of Indian wheat varieties for chapati (flat bread) quality. Journal of the Saudi Society of Agricultural Sciences, http://dx.doi.org/10.1016/j.jssas. 2017.02.005.
Qarooni, J. (1996). Wheat characteristics for flat breads. Cereal Foods World, 41: 391-395.
Rao, H.P., Leelvathi, K. and Shurpalekar, S.R. (1986). Test baking of chapati development of a method. Cereal Chem., 63: 297-303.
Sekhon, K.S., Sharma, S. and Nagi, H.P.S. (1991). Technology of flat bread production. Indian Baker, 22: 18-19.
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.
Singh, R.P. (2002). Wheat flour: use of supplements for making better quality chapaties. Indian Grains, 49:18-20
Singh, R.P. and Gupta, S.K. (2004). Quality characteristics of the newly released wheat varieties. India Miller, 35: 25-29.
Singh, S., Verma, A. and Bala, N. (2016). Sensory and nutritional evaluation of unleavened flat bread prepared by multigrain flour mixture. Journal of Applied and Natural Science, 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., 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.
Uprety, 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)