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

Khurshid, Salman; Arif, Saqib; Iqbal, Hafiza Mehwish; Akbar, Qurrat Ul Ain; Yousaf, Shahid

doi:10.1007/s10068-019-00658-w

Cited by 2 publications

(1 citation statement)

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“…A study on wheat varieties had shown significant correlation between water absorption and W-value of nonbread wheat [22]. Similar research work as above regarding sensory attributes had been conducted for evaluating sensory and textural properties of chapatti [23]. Significant correlation of wet and dry gluten was recorded with water absorption and dough stability during study on quality of wheat flour [24].…”

Section: Physicochemical Propertiesmentioning

confidence: 59%

Textural properties of chapatti from different wheat varieties flour

Yousaf

Arif²,

Akbar³

et al. 2020

SN Appl. Sci.

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This study was aiming to evaluate wheat flour parameters related to suitability for chapatti making, milled from Pakistani wheat varieties. Wholemeal flours (protein = 12.5-10.2%; wet gluten = 21.0-26.0% and gluten index = 22-99) of thirteen Pakistani wheat varieties grown in Pakistan varied in physicochemical and rheological characteristics, all varieties were suitable for chapatti making but Punjab-11, Galacy-13 and commercial wholemeal flour (CWMF) as a benchmark were found to be excellent for intended purpose. Moderate stickiness, sheeting ability and contraction after sheeting of dough was evaluated in Punjab-11, Galaxy-13 and CWMF, made dough easy to handle. Texture of chapatti was estimated by determining the softness through Instron Universal Testing Machine. Score by panel indicated that wholemeal flour of wheat varieties utilized for chapatti making were good to excellent in sensory attributes. Correlations were determined between some sensory and quality parameters of chapatti.

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Section: Physicochemical Propertiesmentioning

confidence: 59%