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KMID : 1007520200290020243
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Food Science and Biotechnology
2020 Volume.29 No. 2 p.243 ~ p.249
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Chapatti sensory and textural quality in relation to whole meal flour and dough characteristics
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Khurshid Salman
Arif Saqib
Iqbal Hafiza Mehwish
Akbar Qurrat Ul Ain
Yousaf Shahid
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Abstract
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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.
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KEYWORD
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Wheat, Cultivar, Sensory, Chapatti, Dough
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