Methodology for preparation and testing of chapattis produced from different classes of Canadian wheat

Indian Flat Breads: A Review

“…Most of the flat breads produced in the world include fermentation as basic requirement, however, number of flat breads such as Parotha and some type of Chapaties are unleavened [2] [7]. Fermentation time after mixing was varied from 0 to 3 h at room temperature (20˚C -35˚C).…”

“…It is usually prepared from whole wheat flour and sometimes yeast and fat is also included in the formulation to improve the dough handling, mixing and textural properties [6] [7]. The product is prepared by mixing the flour with water and other ingredients to develop the dough, sheeted and baked for short time [8].…”

Genomics of consumer traits in chapatti quality

“…This gives better chapatti as compared to flour obtained from any other type of mills (Prabhasankar and Haridas Rao, 2001). Whole wheat flour is used for chapatti making and so, the flour colour mostly is determined by the seed coat colour (Dhaliwal et al, 1996). As the extraction rate increases, the flour tends to decrease in brightness (Hatcher et al, 1997) as the bran contamination increases, which influences the flour colour change (Kathy et al, 2013).…”

“…It has to be made from whole wheat flour, as low extraction flour is less suitable for chapatti making (Hatcher et al, 1997) and the high level of flour extraction by disc mill causes an increase in the level of damaged starch, which is favourable for chapatti making. The literature review reveals that Rehman et al, (2007a), Dhaliwal et al, (1996), Ram and Nigam, (1982), Safdar et al, (2009), Srivastava et al, (2002, Shaikh et al, (2007) and Haridas have reported chapatti making and some relevant tests for quality screening. These tests are compared below to find the most appropriate and robust method for chapatti making and to find their pros and cons to aid in the modification of tests for chapatti test standardization.…”

“…Traditionally, flour was obtained from hand driven disc mills, which are now replaced by electronically powered commercial mills. During wheat milling in these commercial mills, the moisture content is estimated and the wheat is tempered for moisture adjustment to 14% (Dhaliwal et al, 1996;Rehman et al, 2007a). Nowadays, packaged whole wheat flour is made available through these electronically powered commercial mills.…”