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High level of total protein (Ca 16%) of the mutants
HUW-DfHpl and 2 has probably led to increase in curve height
and the mixing time; and thereby dough development was
larger than the control (hard wheat). However, owing to
medium pelshenke values (L 120 min) and the medium angle of
weakening (5 degrees), these mutants and HUW-SDfl are
characterized as medium hard or all purpose wheats. Flour of
these mutants is basically suited to bread-mixing and
secondary purposes, as well. VARUGHESE and SWAMINATHAN
(1966) have also reported semi-hard mutants from soft wheat
variety Larma Rojo.
The mutants HUW-SDf2, SDf4, SfD11, SDf16, Df9 and
SStd-Anl1 owing to strong gluten (120-160 min),
high dough development area and quite low angle of weakening
(3 derees) were considered as hard wheats. Flour of such
mutants gives the dough of desirable elasticity and
resistence, so that it produces when baked fine upstanding
loaves of satisfactory volume and texture. Flour of these
mutants is, therefore, best suited to bread-making purposes.
KHROSTOVA (1969) also isolated some hard grain mutants after
analysing 622 samples for pelshenke values. The mutant
HUW-SStd-Hpl possessed considerably high protein (17%), and
pelshenke value (266 min), Which contributed to highest
dough development area (17.12 cm) probably
through curve height and the angle of weakening. ABROL et
al. (1972) have also noted that the varieties having
high dough development area showed high protein and
pelshenke values. This mutant is thus regarded very hard and
flour is suited to mix with the flour of soft wheats for
blending purposes.
Gamma-ray treatment has thus proved much potent in inducing
a wide range of variability for different dough properties,
total protein and pelshenke values. Further, certain soft
and hard grade mutants were induced from a hard wheat
variety K68.
Summary
Thirteen 60Co gamma-ray induced mutants in common
wheat (T. aestivum) variety K68 were subjected to
assessment for mixogram characteristics, total protein and
pelshenke value in view to categorise them into soft and
hard groups. Mutants reflected soft, medium hard, hard and
very hard nature of grain flour as against hard nature of
control K68.
Literature Cited
ABROL, Y.P., D. SINGH, D.C. UPRETY and B. SINGH 1971.
Correlation of mixogram characteristics with percentage of
protein, pelshenke value and loaf volume of wheat. Ind. J.
Agric. Sci. 42: 443-447.
AUSTIN, A. and A. RAM 1971. Studies on chapati-making
qualities of wheat. ICAR Tech. Bull. No. 3.
JOHNSON, J.A., C.O. SWANSON and E.E.BAYFIELD 1943.
Correlation of mixogram with baking results. Cereal Chem.
20: 624-644.
KHROSTOVA, V.V., V.S. MOZHAEVA and J.V. CHERNY 1969.
Experimental mutagenesis in wheat. Genet (USSR);
111-178.
MEHDI, V.D. SINGH and Y.P. ABROL 1971. Mixograph studies on
wheat varieties. Bull Grain Tech. 9: 235-241.
SWANSON, Co. and J.A. JOHNSON 1943. Description of
mixograms. Cereal Chem. 20: 39-42.
VARUGHESE, G. and M.S. SWAMINATHAN 1966. Changes in protein
quantity and quality associated with a mutation for amber
grains color in wheat. Curr. Sci 35: 469-470.
WELSH, J.R. and R.M. NORMAN (1972) Use of modified pelshenke
test for early generation quality screening. Crop Sci.
12(1): 80-82.
(Received May 5, 1977)
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