Exploring the intricate interplay between the physico-chemical and biochemical properties of grain, refined wheat flour, and whole wheat flour in determining chapati (Indian flatbread) quality of wheat (Triticum aestivum L.)

• Chapati is a flat, unleavened and circular hot plate baked product made from WWF and serves as a staple food in South Asian countries. • Desirable chapati characteristics include pliability, puffability, softness, light cream color, pleasant aroma, mild sweetness, and low chewiness. • Medium to high grain protein content with weaker gluten strength improves the chapati-making quality. • Higher Sedimentation value, gluten index, ash content, and PPO activity negatively affect chapati making quality. • Genotypes with soft to medium grain hardness, optimal damaged starch levels, and high water absorption capacity are most suitable for producing high-quality chapatis. Chapati (Indian flatbread) quality is complex phenomena determined by an array of physical, chemical, and biochemical factors of wheat. The present study is designed to evaluate the grain, refined wheat flour, and whole wheat flour parameters of diverse forty-one wheat genotypes in relation to textural and sensory attributes of chapati quality. The results revealed that sedimentation value, gluten index, ash content, and PPO activities were found to have a significant negative association with chapati quality attributes, whereas grain protein content, test weight, total sugar, water absorption, and gluten content parameters showed positive influences on chapati quality attributes. Based on the chapati-making quality, genotypes were grouped into excellent (14), good (18), and poor (9). The chapati quality group reveals that higher protein and gluten content with weaker gluten strength is highly desirable for better chapati-making quality, as it provides the maximum dough sheeting without recoiling. Soft to medium-hard wheat genotypes produce intermediate levels of damaged starch, leading to high water absorption in dough making, which is highly preferable for good chapati quality making.