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Physicochemical and biochemical characterisation of selected wheat cultivars and their correlation to chapati making quality

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Abstract

In order to establish the flour quality parameters responsible for the quality of chapati, chemical, biochemical, rheological and pasting characteristics were determined for nine wheat cultivars grown at one location. Among the different flour characteristics, damaged starch (r=0.81, P<0.01) and chapati dough water absorption (r=0.86, P<0.01) were most significantly correlated to chapati quality. Multiple regression equations were developed to predict overall chapati quality score, based on damaged starch and chapati dough water absorption.

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Authors and Affiliations

  1. Flour Milling, Baking and Confectionery Technology Department, Central Food Technological Research Institute, Mysore 570 013, India, India

    Pichan Prabhasankar & Ragu Manohar

  2. Protein Chemistry and Technology Department, Central Food Technological Research Institute, Mysore 570 013, India, India

    Lalitha R. Gowda

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  1. Pichan Prabhasankar
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  2. Ragu Manohar
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  3. Lalitha R. Gowda
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Revised version: 27 September 2001

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Prabhasankar, P., Manohar, R. & Gowda, L.R. Physicochemical and biochemical characterisation of selected wheat cultivars and their correlation to chapati making quality. Eur Food Res Technol 214, 131–137 (2002). https://doi.org/10.1007/s00217-001-0435-4

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  • DOI: https://doi.org/10.1007/s00217-001-0435-4

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