Evaluation of bread and chapati making quality of wheat selections and parents differing in HMW subunits of glutenin

Wheat selections differing in specific HMW Subunits of glutenin were obtained through backcrossing. The recurrent parent and selections were mainly different in that the former had Subunits 2+12 and the latter had Subunits 5+10. Gluten content in recurrent parent and selections was comparable while elastic recovery ratio of the selections was higher. Specific bread loaf volume of the selections was higher than the parents. Sensory evaluation of the bread loaves showed that selections scored significantly higher in Crumb colour, texture, cell structure, flavour, taste and chewability. The overall acceptability was higher for the selections. Chapaties made from the parents and selections were tested using Universal testing machine Instron. The Elongation curve area (ECA) of unbaked chapaties made from the selections was higher compared to the parents. In baked chapaties, the ECA was not consistent with the presence or absence of Glu-D1 alleles. Sensory evaluation of chapaties showed that the parents and selections were not different in chapati colour, aroma, hand feel, mouth feel and overall acceptance. The HMW Subunits 5+10 improved dough strength to give higher specific loaf volume and loaf that was more acceptable. Significant differences were absent in baked chapaties indicating that individual high-molecular weight subunits/pairs are less likely to be a major factor in influencing chapati making quality.