Diversity in physicochemical, pasting, and rheological properties of various old and new wheat lines for the preparation of chapati and deep fried puffs

Abstract The genetic diversity in agronomic, grain (physical), and whole wheat meal (WWM) (physicochemical and pasting) properties from 61 old and new wheat lines were evaluated. Furthermore, the rheological and functional properties of chapatti and deep fried puffs prepared from 61 old and new wheat lines were also evaluated. Statistical analysis exhibited significant difference in grain characteristics. Among old and new wheat lines, new lines showed higher grain hardness index, thousand grain weight (TGW), and gain diameter (GD) value. TGW range from 33 to 37 g for maximum old varieties, while it ranged from 36 to 40 g for new varieties. Redness in new wheat lines (a* value ranged from 6.5 to 7.1) was higher compared to old varieties (6.3 to 6.9). Moreover, WWM obtained from different wheat lines exhibit statistically significant difference in physico-chemical and pasting properties. Peak viscosity, breakdown viscosity, final viscosity, set back value, and pasting temperature ranged from 1,530 to 2,665 cP, 558 to 1,106 cP, 2,349 to 3,685 cP, 1,284 to 2,322 cP, and 85.5 to 89.75 °C, respectively, in different wheat lines. The G′ value for chapati and deep fried puffs dough ranged from 5,673,300 to 13,393,600 Pa and 4,884,800 to 9,230,800 Pa, respectively. Furthermore, the water holding capacity, water holding time, and breaking strength of deep fried puffs ranged from 23 to 55 ml, 40 to 135 s, and 2.3 to 17.38 N, respectively. The frequency distribution and principal component analysis discovered notable difference in quality traits amongst 61 old and new wheat lines.