Analysis of bread making quality parameters of Tajik wheat

Abstract: Wheat is a major crop for human consumption in a number of countries around the world. Because of the large consumption, wheat has a crucial role into the daily diet of human. The seed storage components are important while consumed and also for baking bread or production of other types of food from the grain flour. This work has focused on the evaluation of wheat quality of Tajik wheat varieties and lines using a numbers of quality parameters. The protein composition and content, thousand kernel weight, wet gluten, gluten deformation index, glassiness, bread volume, total and dry gluten, falling number, water absorption and dough strength was analysed. A high variation in protein composition was found among the investigated wheat varieties and lines. The most widely present HMW-GS were 2', 7+9 or 7+8 and 5+10 encoded on Glu-A1, Glu-B1, Glu-D1. The investigated wheat varieties and lines were largely found to be inhomogeneous for the protein composition i.e. several types of HMW-GS were found in the same wheat varieties and lines. Seventeen varieties/lines out of 22 were found to carry glutenin subunits 5+10 encoded on Glu-D1 which is positively correlated to gluten strength and bread making quality. The lines Vorona and Tnmu/munta showed high protein concentration and the lines Cmn82a, Yn3np, Tam200 and Skauz showed higher gluten strength as compared to the other cultivars and lines evaluated. The lines Yusufi and Sarvar shoved the highest bread volume among the investigated varieties/lines and also compared to the standard variety. Also two mentioned lines shoved higher value of dough strength as compared to the other lines. Significantly positive and negative correlations were found between different protein fractions and quality parameters. Significantly positive correlation was found between extractable large monomeric proteins (eLMP), unextractable small monomeric proteins (uSMP) and gluten index. The total extractable proteins (TOTE) also correlated significantly and positively with wet gluten.