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Chapatti sensory and textural quality in relation to whole meal flour and dough characteristics

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Abstract

Current study was designed to evaluate sensory and textural quality characteristics of chapatti, a commonly consumed flat bread in South-Asia in relation to flour quality parameters. Whole meals of cultivars and commercial wheat samples were analysed for physicochemical, pasting, dough and baking properties. Flours contained medium protein contents (12.4–13.7%) and possessed medium to high gluten strength (51–88). Pasting and dough properties were also suitable for chapatti making. Chapatti sensory attributes were strongly related to gluten content (r = −0.915) and strength (r = 0.851). Moderate relationships were also observed with protein (r = −0.665), falling number (r = −0.750), water absorption (r = −0.623) and maximum viscosity (r = −0.745) of whole meal flours. Tearing force for chapatti was largely related to gluten content (r = −0.893) and dough development time (r = 0.847) but also showed reasonable relationships with gluten index (r = 0.643), ash (r = 0.640), falling number (r = −0.681), maximum (r = −0.743) and breakdown (r = −0.650) viscosities. The information would be useful for household and commercial semi-mechanical chapatti-making process.

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Acknowledgements

Our gratitude is extended to Mr. Amin and Shakeel, Scientific Assistant at FQSRI for their technical assistance.

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Correspondence to Salman Khurshid.

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Khurshid, S., Arif, S., Iqbal, H.M. et al. Chapatti sensory and textural quality in relation to whole meal flour and dough characteristics. Food Sci Biotechnol 29, 243–249 (2020). https://doi.org/10.1007/s10068-019-00658-w

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  • DOI: https://doi.org/10.1007/s10068-019-00658-w

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