Assessment of genetic diversity based on quality and morphological characters in spring wheat (Triticum aestivum L em Thell)

Wheat (Triticum aestivum L Em Thell) is the leading staple food crop globally which contribute about 30 % of global cereal production. It is being grown in 218.5 million hectare area with an average productivity of 3.26 tonnes/ ha (FAO, 2014). Wheat has a unique property of having a storage protein called ‘Gluten’, which has viscoelastic nature due to which it can be processed into the large number of end products. Currently, only 15 to 18 per cent of total wheat produced in India is used by roll flour mills. Of the remaining harvested wheat less than 7 per cent goes as seed and for grain export. The remaining 76+ percent is used by the village based unorganized stone roller grinding mills to produce whole grain Atta that is used for Chapati (Nagarajan 2013). When wheat grains are grounded without the aleuron layer and seed embryo the resultant white flour is called Maida. Whole wheat is rich in gluten, a protein conglomerate that increases the elasticity of the dough. From Maida, pan bread, noodles, cakes, biscuit and pizza can be made. For every good quality product specific and adapted wheat flour is required (Nagarajan 2013).