65-73Indian unleavened flat breads more commonly known as chapati are core to existence for two-third of its population. Glutenins and gliadins constitute gluten which gives extensibility and elasticity to the dough, traits which are of great importance in bread making. However, limited studies have been attempted to explore the relationship and functionality of the protein subunits with the quality of the unleavened flat breads. Chapati characterization and molecular analysis was carried on two set of genotypes firstly, different commercial wheat cultivars and genetic stocks for various quality parameters, secondly three back cross derived recombinant populations from the parents with different HMW-GS at Glu 1B locus to associate chapati quality with the glutenin subunits. Significant variation obtained in the genotypes revealed that tall varieties are distinct in quality followed by derivatives of C 306 and C 591 (7.8 for both DI 9 and DI 105). The SDS-PAGE analysis of the high molecular weight glutenin protein revealed that the subunit ‘20’ at Glu1B locus is unique to tall traditional wheats. However, such investigations in the recombinant populations indicated complex inheritance of this trait
