National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Wheat (Triticum aestivum L.) is the most widely produced cereal and one of the most important staple cereal crop for the majority of the world’s population. Wheat grains are important source of protein and wheat flour has unique dough forming properties. The quality of wheat flour can be measured by parameters such as protein, moisture, gluten, fat, ash, carbohydrates and mineral nutrients. Chapatti is the major wheat product consumed in India. However, due to urbanization and industrialization, the demand for bread, biscuit and other related products is increasing whose quality is governed by unique properties of dough formed from the wheat flour with optimized grain protein content and other quality constituents. Therefore, it is important to combine the high grain yields with better grain quality to meet the twin challenges of nutritionally superior and high quality wheat products. This paper reviews about the productivity and quality of wheat as affected by addition of fertilizers and manures.
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