Department of Plant Breeding, Punjab Agricultural University, Ludhiana
Various genotypes of bread wheat under test during rabi 1995–96 were studied for their baking characteristics in order to screen them and to identify the ones superior in their bread, biscuit and chapati making characteristics. Many new entries produced bread loaves comparable to or better than that of the best check variety, both in volume and crumb characteristics. However no entry surpassed the check variety Sonalika as regards the cookie quality. All the strains evaluated baked, good to very good chapaties, possessed a high water absorption capacity (62–70%) and the chapaties retained more than 35 per cent moisture. The high water absorption and the high moisture content of chapaties contribute to the softness of chapaties.
Bread quality, cookie quality, chapati quality, wheat genotypes
