INDIAN WHEAT CULTIVARS - CORRELATION BETWEEN QUALITY OF GLUTEN PROTEINS, RHEOLOGICAL CHARACTERISTICS OF DOUGH AND TANDOORI ROTI QUALITY

Physico-chemical, rheological characteristics and quality of tandoori roti were determined for whole wheat flours from eight commercial whea t cultivars grown at one location. Tandoori roties baked from these fl ours indicated wide differences in baking performance. Among the varie ties, Cpan-3004, GW-180 and K-8804 and WL-1562 were found suitable for the preparation of tandoori roti. These four varieties had higher wat er absorption capacity (718-735 mi kg(-1)) when measured in a farinogr aph at an optimum tandoori dough consistency of 400 BU. The doughs fro m these varieties also had higher cohesiveness (0.38-0.45) and extensi bility (114-121 mm) than other varieties. Total protein, gluten as wel l as total glutenin (soluble and insoluble) contents were found to be maximum in these four varieties. Varieties having Glu-l score of 6 wer e found to be more suitable for roti preparation. The prediction equat ion derived for correlating total protein and total glutenin in flour with overall sensory score of roti was found highly significant (R-2 = 0.92). The results suggest that the medium hard wheats are suitable f or the preparation of tandoori roti.