Screening wheat lines for grain and chapatti making quality

Wheat lines supplied under the CSISA project for timely sown irrigated conditions, grown during 2009–10 and 2010–11, were evaluated for grain quality, gluten content, gluten quality and chapatti making qualities for identifying some good quality stable lines. The effect of environment over the two years of study was significant on the test weight, grain hardness, protein content, sedimentation value and phenol reaction score. The dry gluten content remained unaffected while gluten index, a measure of its functional quality was significantly affected over the years of growth. Similarly the genetic variability due to the entries was also observed to be significant in case of grain appearance score, test weight, protein content, sedimentation value, wet gluten content, gluten index and chapatti quality. The entries 10303, 10311, 10317, 10322, 10323, 10324, 10327 and 10328 possessed good quality grains. The entries could be grouped as low and medium gluten and hence no entry could be envisaged good for bread baking. The chapatti quality studies brought out that entries 10303 and 10313 are capable of producing good chapatties apart from possessing good grain characteristics.