Bread and chapati making quality of Indian durum wheats.

28 var. of Indian durum wheats and their blends with a soft Triticum aestivum wheat, Chhoti lerma, have been studied for bread making and chapatti making quality. Var. Local red, Amrit, A-206, A-1-1-2-3, HD-4519 and HD-4530 as such had excellent bread making quality and may be categorized as bread type durums. 10 var.: Local red, Amrit, NI-5759, A-1-8-1, HI-7597, WL-1002, HD-4519, HD-4530, HD-4502 and A-9-30-1, when blended with Chhoti lerma even at 15% level, gave excellent bread. Chapattis made from 93-95% extraction flour (atta) from 14 durum var. as such, were of excellent quality; while most of the Chhoti lerma blends with different durums at 15-25% level gave excellent chapattis. Unlike bread wheats, no correlation was observed between the farinograph water absorption of the flour and the chapatti making quality. Only HD-4530 and HD-4519, when used as such or in a blend with Chhoti lerma, gave excellent bread as well as chapattis.