Quality of Indian wheats.

Analytical, physical, chemical, and baking studies were performed
on 43 samples, representing 30 spring wheat varieties harvested in
India. Some high-yielding wheats and wheats recently imroduced
from Mexico were excellent bread wheats comPared with a typical
composite breed flour (RBS-70A) from wheats grown in the U.S.
Water absorptions of India's wheats averaged materially above those
of U.S.-grown varieties. Water absorptions of some of the semidwarf
Mexican varieties were as high as 75 to 78%, and many indigenous
Indian varieties had water absorptions above those of average U.S.
wheats. Bread-baking quality of both Mexican and Indian varieties
varied from excellent to poor; however, the Mexican varieties
generally were better bread wheats.