Studies on protein and its high-molecularweight subunit composition in relation to chapati-making quality of Indian wheat cultivars

In order to predict the suitability of wheat for chapati making, 15 Indian wheat cultivars were
studied for various protein characteristics in relation to chapati-making quality. The cultivars varied
considerably in their protein characteristics and chapati-making potential. Results clearly indicated
that both quantitative and qualitative characteristics of proteins influenced the chapati-making
potential of cultivars. Puffed height, the important qualitative parameter of chapati, was positively
correlated with protein content (r =0.62, p <0.05), gluten content (r =0.79, p <0.01), sodium dodecyl
sulphate (SDS) sedimentation value (r =0.57, p <0.05) and Glu-1 quality scores of high-molecularweight
(HMW) subunits (r =0.66, p <0.01). Overall quality score of chapati was positively correlated
with gluten content (r =0.64, p <0.01), SDS sedimentation value (r =0.60, p <0.05) and Glu-1 score
(r =0.58, p <0.05). HMW subunit composition varied considerably among cultivars. Cultivars having
5þ10 subunits at the Glu-1D chromosome, a protein content of about 130g kg�1 and SDS sedimentation value around 75ml yielded excellent chapatis, while those having 2þ12 subunits, a protein content of about 115g kg�1 and SDS sedimentation value around 55ml resulted in poor
chapatis. Interestingly, the presence of the 1BL/1RS chromosome in cultivars had no adverse effect on
chapati quality.