Publication no. C-2003-1216-02R |  VIEW ARTICLE

Solvent Retention Capacities of Indian Wheats and Their Relationship with Cookie-Making Quality.

Sewa Ram (1,2), and R. P. Singh (1). (1) Directorate of Wheat Research, Karnal-132001, India. (2) Corresponding author. <sewaram01@yahoo.com>; <dwr@vsnl.com> Cereal Chem. 81(1):128-133. Accepted July 22, 2003. This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. American Association of Cereal Chemists, Inc., 2004.

Ninety-two wheat genotypes including 50 cultivars released in India and 42 germplasm lines were subjected to solvent retention capacity (SRC) tests using 1 g of flour and 1 g of whole meal to see the relationship with cookie-making quality and the utility in breeding programs. Very high negative correlations (P < 0.001) were observed between cookie diameter and spread factor and alkaline water retention capacity (AWRC), and solvent retention capacities of both flour and whole meal samples. Multiple regression analysis showed that AWRC explained 43.8%, sodium carbonate SRC 27.3%, lactic acid SRC 15.1%, and protein content 13.8% of the total variability (multiple r = 0.87) in cookie diameter. Total variability (multiple r = 0.85) in spread factor was explained 40.3% by AWRC, 27.4% by SODSRC, 14.5% by LASRC, and 17.8% by protein content. When the technique was further used to reduce the number of parameters contributing to cookie diameter, AWRC explained 67.2% of the total variability (multiple r = 0.85) and the rest by lactic acid SRC and protein content. Surprisingly, multiple regression analysis of whole meal samples exhibited that lactic acid SRC and sodium carbonate SRC explained 88 and 12%, respectively, of the total variability (multiple r = 0.76) in cookie diameter and 78 and 22%, respectively, of the total variability (multiple r = 0.71) in spread factor. Among the soft wheat flour samples selected based on W > 7.70 cm, pentosan content as revealed by sucrose SRC explained 87.7% of the total variability (multiple r = 0.54) of cookie diameter and 83.8% of total variability (multiple r = 0.52) in spread factor. Clustering of genotypes based on SRC profiles using both flour and whole meal produced clusters with similar average cookie diameter and spread factor. The data clearly demonstrate that whole meal tests can be used in screening the recombinant lines as well as in selecting desirable genotypes for making crosses to enhance cookie-making quality.