Main Article Content

Abstract

The present assessment were conceded out on fifty genotype wheat flour to judge the relationship between viscoelastic parameters specific to the Alveograph method and flour analytical parameters (extensibility, baking strength and P/L ratio).The estimates of heritability were high for all the characters over all the environments, except protein content, sedimentation value, test weight and 1000-seed weight indicating relevance of phenotypic expression of these characters to the genotypes. The maximumassessments of genetic gain conveyed as percentage of mean were recorded for chapati score, extensibility, baking strength and P/L ratio over all the environments. They were medium for vegetative phase; while they were low for protein content, wet gluten and test weight over all the environments.

Article Details