Analysing grain properties of Indian bread-wheat cultivars for defining route to end-product quality and key attributes for selection

Contribution of 16 grain parameters was examined in endproduct quality of 60 Indian bread wheat cultivars equally representing three production conditions and five megazones of the country. Even though several grain properties were correlated with product quality, only 5–6 contributed significantly. High sedimentation volume and good grain appearance were essential in the domestic product like chapati but contribution of gluten content and test weight was negative. Low polyphenol oxidase activity and less bran content emerged as strong indicators of good chapati making. Positive contributors in bread quality of Indian wheats were gluten content, gluten index, GLU 1 score and test weight whereas good grain appearance was a hindrance. Since Indian wheats are generally hard textured, grain hardness index was not a limiting factor in defining quality standards of bread and chapati. Variability available in sedimentation volume could cater needs of chapati but it could not emerge as significant contributor in bread making as cultivars with high value are rare in India. Grain softness was the dominating trait in biscuit spread factor but this product did not require high gluten content and the physical grain superiority. Study illustrated that just three parameters i.e. high sedimentation volume, gluten index and GLU 1 score in bread; and low test weight, gluten content and grain hardness index in biscuit account for 7172% variations in the baked products and can be used as selection criteria under Indian conditions.