Objective Measurements of the Consistency of Chapati Dough Using a Research Water Absorption Meter

Abstract

A Research Water Absorption Meter (RWAM) was adapted to measure the consistency of chapati doughs made from whole wheat flour (WWF). Doughs of optimum consistency were characterized by an extrusion time of 60 ± 5 s when extruded with an additional weight of 2 Kg, after resting the dough for 20 min. The RWAM consistency was Significantly correlated to the farinograph consistency (r=+ 0.97), as well as to hardness (r=+ 0.96) recorded on a General Foods Texturometer. The water required to prepare a chapati dough of this consistency can be determined from a semi‐logarithmic plot of the extrusion time of doughs of varying water contents against the water added. Chapati water absorption can be determined by multiplying the farinograph water absorption measured at 500 B. U. by a factor of 0.85, or by adjusting the farinograph consistency to 460 ± 20 BU at a lever setting of 1:3 instead of 1:1. A multiple regression equation, derived for predicting chapati water absorption based on particle size, damaged starch, and protein content, accounted for 88% of the variation.

Physical Properties of Acetylated and Enzyme‐Modified Potato and Sweet Potato Flours

“…The dough, covered with a wet cloth, was kept for 20 min. Dough samples for texture profile analysis were obtained by sheeting with a rolling pin over a rectangular platform and frame of height 3 cm to give a cylindrical dough of 3.0 cm height and of 1.0 cm diameter, which was subjected to 2 cycle compressions (Rao and others 1986). A crosshead speed of 50 mm/min was used to compress the central area of dough samples to 80% of their original height.…”

Studies on protein and its high‐molecular‐weight subunit composition in relation to chapati‐making quality of Indian wheat cultivars

“…Farinograph characteristics of whole wheat meal from the 15 cultivars were determined using the method of Haridas Rao et al 1 Water absorption was measured as the quantity of water required to get a chapati dough consistency of 450 BU with a mixing bowl capacity of 50 g and at a lever setting of 1:3 instead of the normal 1:1 position.…”

“…Just as pan bread is a staple food item in the Western world, chapati, a single-layered, flat and unleavened bread, is the main staple in the diet of the majority of the population of most South Asian countries. 1 To a common Indian, quality of wheat/flour means its suitability to produce good chapatis. A chapati consists mainly of crust, with little crumb.…”

Effect of emulsifiers, fat level and type on the rheological characteristics of biscuit dough and quality of biscuits

“…19 The sheeted dough was cut into a circular shape using cutters of 2.2 or 4.0 cm diameter. Sheeted and cut cylindrical discs of 4.0 cm diameter and 1.0 cm height were used to assess the consistency, hardness, cohesiveness, adhesiveness and stickiness using an Instron Universal Testing Instrument (Model 4301) by the two-bite`texture pro®le analysis' (TPA) method of Peleg 20 and Bourne 21 under the following conditions: plunger diameter, 8.5 cm; clearance, 1.5 cm; load cell, 500 kg; cross-head speed, 10.0 cm min À1 .…”