~ 1226 ~ The Pharma Innovation Journal 2021; 10(5): 1226-1229 ISSN (E): 2277- 7695 ISSN (P): 2349-8242 NAAS Rating: 5.23 TPI 2021; 10(5): 1226-1229 © 2021 TPI www.thepharmajournal.com Received: 03-02-2021 Accepted: 09-03-2021 Sukhjiwan Jeet Kaur Department of Genetics and Plant Breeding, Lovely Professional University, Phagwara Jalandhar, Punjab, India Nilesh Talekar Department of Genetics and Plant Breeding, Lovely Professional University, Phagwara Jalandhar, Punjab, India Corresponding Author: Nilesh Talekar Department of Genetics and Plant Breeding, Lovely Professional University, Phagwara Jalandhar, Punjab, India Ascertaining diverse physical and chemical characteristics quality making traits of Indian wheat: A review Sukhjiwan Jeet Kaur and Nilesh Talekar Abstract This review bestow the evidence about innovation done in wheat crop through various technologies for its ultimate use. Wheat is one of the major cereals across the world and is used mainly for the preparation of bread. Wheat in India is consumed mainly in the form of unleavened flat bread acknowledged as chapati. In Indian population mainly constitute on chapaties as important source of dietary proteins, calories, some of the vitamins and minerals for large section. Wheat has a special place in food security and economy of a big country like India. Wheat researchers had been successful to maintain steady growth in enhancing production and productivity. Wheat is substantially cultured for its seed and used as necessary food which contains proteins, nutrients and dietary fiber. In the days gone by numerous applied sciences has been used for quality improvement of wheat crop. For instance DNA sequencing, diverse strategies of breeding like wide hybridization are some of familiar methodologies used in evaluation of Triticum. Common wheat (T. aestivum) is heavily grown for the purpose of consumption. Keywords: Wheat, proteins, vitamins, fiber, hybridization and DNA Introduction Wheat is widely and the oldest grown crop out of all food crops. After China, India records as the biggest end-user of wheat and approximately 12 percent of wheat production in the globe (FAO 2004). It is classified under the genus Triticum and belongs to Poaceae family. Furthermore, it comes under the category of self-pollinated crop, which proliferate by-way-of sexual reproduction. There are various utilization of wheat such as making pasta (T. turgidum. L. var. durum), flat bread (T. aestivum), noodles as well as used for animal feed (Shewry et al., 2015) [11] . Moreover, the standard of the wheat need to be upgraded for satisfying the demand of escalating population of the planet. Genetic attributes control the characters of the crop, which can be improved by plethora of procedures used in breeding programs. On-the-other- hand environment also plays a vital role in quality production of wheat for end-use. Wheat is acclimated to broad range of soil and climatic conditions plus its nutritional composition also varies in line with the area in which it’s grown (Saini et al., 1984) [13] . Generally the wheat grain contains carbohydrates ranges from 70-78 percent, 12-15 percent of protein content, 2-3 percent of fat, 1-2 percent of minerals along with significant portion of vitamins (riboflavin, thiamine) and minerals (Shewry et al., 2002) The attributes that can detect the wheat quality standards are grain weight, size and shape of grain, hardness. In addition, color can also be utilized as physical criteria for determining the quality. In spite of this chemical constitution of wheat also have crucial role for quality make- up that includes protein content, moisture content, nutrition, baking quality, essential vitamins. Hard wheat (T. turgidum) has high gluten content and excessive the protein content, more hard the wheat is and it can be utilized for making pasta, noodles. Soft wheat with low protein content is generally used for preparing bakery products Wheat flour impregnates unique visco- elastic properties to the dough when mixed with water. This provides special functional properties to dough to make it amenable to processing in to variety of food products such as bread, chapatti, biscuits and pasta (Garica and Barro 2017) [9] . Each product demands unique physical and chemical requirements in wheat grain. Therefore, wheat varieties have been classified in to different classes commercially in global wheat trade as per physical (hardness and bran colour) and chemical attributes (protein contents and quality). In India, no such commercial classes exist. However, it has been univocally reported that the both physical and chemical properties of wheat are inherently genotypic attributes,