Vol. 7, Issue 9, Part K (2025)

The present study evaluated the gluten physicochemical properties of 25 wheat (Triticum aestivum L.) genotypes comprising 22 Glu-1 mutant lines, the parent variety, and two check varieties (Phule Satwik and HS490) to assess their suitability for biscuit-making. Protein content among the mutant lines ranged from 10.67% (MTM-11) to 12.82% (MTM-17), while gluten content varied from 7.38% to 11.62%. Lowest micro-sedimentation values (MSV) among mutant lines is found in MTM-5 with 1.30 cm MSV. Mutant lines showed consistently lower MSV than parent (5.75 cm) and check variety indicating weaker gluten strength favorable for biscuit processing. Lactic acid solvent retention capacity (LASRC) values of the mutants ranged from 90.25% to 103.50%. Mutant lines showed significantly lower LASRC compared with parent having 109.25% LASRC but similar or lower than Phule Satwik (92.25%). The reduced MSV and LASRC values of the mutant lines confirm their weaker gluten strength, a desirable trait for producing soft-textured, high-quality biscuits. These findings highlight the potential of Glu-1 mutant lines as promising genetic resources for biscuit-oriented wheat breeding programs.