Association among Chapati Making Quality Components in Breadwheat (Triticum Aestivum)

A study of the interrelationships among different characters of chapati making quality in segregating (F4 and F5) and nonsegregating populations indicated that chapati score was significantly and positively correlated with grain hardness, sedimentation value, mixing time, work of deformation, dough stability and strength. The path coefficient analysis revealed that sedimentation value, grain hardness, phenol ratio, reducing sugar, mixing time and dough stability were important in building the phenotypic expression of chapati score. Dough stability and sedimentation value had maximum direct contribution towards chapati score and indirect through other quality characters.