Biscuit making quality of advance lines of wheat in India

Sixty wheat grain varieties comprising of advanced breeding lines and relea sed varieties as checks were evaluated for several of the physico-chemical parameters and biscuit making properties. The t-test analysis of samples at two locations showed the significant environmental influence on test weigh t (p < 0.001), protein content (p < 0.001), alkaline water retention capaci ty (p < 0.001) and sedimentation value (p < 0.01) but non-significant on gr ain hardness and biscuit diameter. The protein contents varied from 10.5 to 14.5% and showed no correlation with biscuit diameter and spread factor. T he sedimentation values ranged from 28 to 67 ml with an average value of 41 ml and displayed no correlation with baking test. AWRC exhibited higher va lues (70-120) and revealed high negative correlation (r = -0.68 and -0.40, P < 0.01) with biscuit diameter and spread factor, respectively.