The document analyzes various wheat varieties (C 306, DBW 16, HI 977, HW 2004) for their protein composition and quality. It finds significant differences between varieties in quantities of gluten proteins like gliadins and glutenins. Varieties with higher peak 1 (HMW and LMW glutenins) were better for bread and noodles but worse for chapatis and cookies. The protein composition influenced factors like gluten index and sedimentation volume, impacting the suitability of varieties for different uses.

1. Name: Devani Sharma

2.  Wheat (Triticum aestivum L.) is considered the
world’s most domesticated cereal crop and
possesses a great economic importance for
India.
 Quantity and quality of wheat proteins is
considered substantial in relation to baking
quality of wheat.
 The molecular size of wheat gluten proteins
has been demonstrated extensively by SEC.

3. Variet
y
DG R/E GI
(g/10
0g)
Glia
(g/10
0g)
Glu
(g/100
g)
Glia/
Glu
HMW-GS composition
Glu-
A1
Glu-
B1
Glu-
D1
Glu
-1
Sco
re
C 306 10.6
a
0.38
a
62.9a 6.1c 3.9b 1.58c 1 20 2+12 4
DBW
16
9.6c 0.58
b
77.8b 5.3b 4.7c 1.14b 2* 7+8 5+10 10
HI 977 8.9b 1.49
d
98.7c 3.4c 5.7d 0.76a 2* 17+18 5+10 10
HW
2004
7.8a 0.78
c
61.6a 6.5d 3.5a 1.74c 1 20 2+12 4

4. Variety WA (%) DDT (min) DS (min) DW (FU)
C 306 62.40d 2.98b 4.14a 102c
DBW 16 53.73a 3.27c 5.84b 73b
HI 977 56.73c 7.38d 10.80c 41a
HW 2004 55.97b 1.89a 4.06a 109d

5. -30
-25
-20
-15
-10
-5
0
5
10
15
20
50 70 90 110 130 150 170 190 210 230 250
UVAbsorbanceat280nm
Retention time (min)
C-306 HI-977 DBW-16 HW-2004

6. Variety Peak 1 Peak 2 Peak 3 Peak 4 Peak 5
C 306 35.63a 55.47d 1.45b 6.52b 0.88b
DBW 16 43.87c 47.86b 2.49d 5.27a 0.48a
HI 977 47.34d 38.93a 2.35c 8.97d 2.40d
HW 2004 36.64b 54.35c 0.85a 7.06c 1.11c

7. PC Glu Gli Peak 1 Peak 2 Peak 3 Peak 4 Peak 5
SDSV 0.749** 0.948** -0.948** 0.818** -0.893** 0.757** 0.615* 0.737*
R/E ns 0.771** -0.771** 0.745** -0.869** Ns 0.872** 0.934**
GI ns 0.989** -0.989** 0.959** -0.994** 0.796** 0.585* 0.727**
Gli/ Glu -0.658* -0.992** 0.992** -0.952** 0.948** -0.913** ns ns
WA ns ns ns -0.765** 0.624* -0.639* ns ns
DDT 0.602* 0.942** -0.942** 0.830** -0.930** 0.664* 0.744** 0.851**
DS ns 0.959** -0.959** 0.901** -0.979** 0.685* 0.722** 0.839**

8. Variet
y
OU CT CW CL HD SP CO AD CH
C 306 21.75c 2.45b 200.70
b
17.72
d
39.82b 1.32b 1.22a -0.32a 64.13
c
DBW
16
17.97
a
3.29c 201.87
c
14.88
b
40.25c 1.26a 1.21a -0.15b 61.87
b
HI
977
19.62
b
3.28c 210.13
d
14.37
a
44.40d 1.41c 1.24b -0.32a 77.59
d
HW
2004
22.66
d
2.30a 191.73
a
17.13
c
35.70a 1.32b 1.20a -0.16b 56.53
a
OU- Oil uptake; CT- Cooking time; CW- Cooked weight; CL- Cooking loss; HD-
Hardness; SP- Springiness; CO- Cohesiveness; AD- Adhesiveness and CH-
Chewiness. Values followed by different letters are significantly different at P <
0.05

9. Analytical
attributes
Cooking Quality Textural parameters
OU CT CW CL HD SP CO AD CH
PC -0.845** ns 0.844** ns 0.834** ns 0.619* -0.730** 0.708**
SDSV ns 0.754** 0.981** -0.730** 0.986** 0.696* 0.886** -0.658* 0.984**
FN -0.722** ns ns ns ns ns ns ns ns
DaS 0.887** -0.750** ns 0.693* ns ns ns ns ns
R/E ns ns 0.598* -0.681** 0.619** 0.845** 0.705* ns 0.772**
GLU -0.717** 0.897** 0.930** -0.907** 0.931** ns 0.820** ns 0.896**
GLI 0.717** -0.897** -0.930** 0.907** -0.931** ns -0.820** ns -0.896**
GLI/GLU 0.787** -0.933** -0.940** 0.911** -0.938** ns -0.799** ns -0.865**
GI -0.658* 0.863** 0.887** -0.909** 0.893** 0.629* 0.821** ns 0.889**
WA 0.764** -0.764** ns 0.846** ns ns ns ns ns
DDT ns 0.704** 0.921** -0.741** 0.932** 0.797** 0.884** -0.614* 0.983**
DS ns 0.759** 0.868** -0.833** 0.879** 0.751** 0.834** ns 0.927**
DW 0.729** -0.904** -0.912** 0.924** -0.914** ns -0.799** ns -0.881**
Peak 1 -0.806** 0.948** 0.801** -0.989** 0.800** ns 0.672* ns 0.739**
Peak 2 0.651* -0.858** -0.842** 0.927** -0.848** -0.617* -0.780** ns -0.853**
Peak 3 -0.959** 0.976** 0.833** -0.872** 0.818** ns ns ns 0.632*
Peak 4 ns ns ns ns ns 0.977** 0.653* -0.602* 0.728**
Peak 5 ns ns 0.599* ns 0.624* 0.972** 0.741** -0.594* 0.824**

10. Variety Bread Cookie Chapatti
FM SLV HD SF PH CF CS
C 306 213.45c 2.85b 2266.67b 8.13c 6.0d 54.96a 93.67d
DBW 16 165.15b 3.57c 2898.67c 5.54a 5.5a 89.90d 83.67b
HI 977 160.14a 4.04d 3287.00d 5.90b 5.8c 82.03c 75.00a
HW 2004 486.95d 1.68a 1884.33a 10.28d 5.7b 65.10b 91.33c

11. Analytical
attributes
Bread Cookie Chapatti
FM SLV HD SF PH CF CS
PC -0.940** 0.828** 0.682* -0.743** ns ns ns
SDSV -0.769** 0.903** 0.914** -0.764** ns ns -0.856**
FN -0.715** ns -0.774** 0.742** ns ns ns
DaS ns ns ns 0.689* 0.753** -0.882** ns
R/E ns ns 0.626* ns ns ns -0.852**
GLU -0.729** 0.917** 0.976** -0.842** ns 0.716** -0.964**
GLI 0.729** -0.917** -0.976** 0.842** ns -0.716** 0.964**
GLI/GLU 0.797** -0.955** -0.994** 0.902** ns -0.743** 0.938**
GI -0.634* 0.858** 0.944** -0.774** ns 0.712** -0.984**
WA ns ns -0.583* ns 0.824** -0.958** 0.686*
DDT -0.623* 0.815** 0.869** -0.660* ns Ns -0.895**
DS ns 0.789** 0.883** -0.663* ns 0.593* -0.958**
DW 0.703* -0.904** -0.974** 0.835** ns -0.741** 0.976**
Peak 1 -0.623* 0.848** 0.948** -0.837** ns 0.879** -0.981**
Peak 2 ns -0.818** -0.924** 0.743** ns -0.744** 0.995**
Peak 3 -0.886** 0.953** 0.945** -0.996** ns 0.823** -0.785**
Peak 4 ns ns ns ns ns ns ns
Peak 5 ns ns ns ns ns ns -0.685*

12.  All four varieties had remarkable differences in the
quantities of monomeric gliadins, LMW and HMW
polymeric glutenins and this heterogeneity influence
the glia/glu ratio, R/E ratio, GI, SDS sedimentation
volume and dough rheological properties. Specifically
peak 1 which included HMW and LMW polymeric
glutenins were observed to have advantageous effect
on bread and noodle making wheat variety and
detrimental for chapatti and cookie making wheat
variety which define the variation in the utilization of
different wheat varieties as per SEC chromatograms.