Chapatti sensory and textural quality in relation to whole meal flour and dough characteristics
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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.
KeywordsWheat Cultivar Sensory Chapatti Dough
Our gratitude is extended to Mr. Amin and Shakeel, Scientific Assistant at FQSRI for their technical assistance.
Compliance with ethical standards
Conflict of interest
The authors declared that they have no conflict of interest.
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