Effect of damaged starch on the chapati-making quality of whole wheat flour.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/8043/
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| Title |
Effect of damaged starch on the chapati-making quality of whole wheat flour.
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| Creator |
Haridas Rao, P.
Leelavathi, K. Shurpalekar, S. R. |
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| Subject |
04 Wheat
Indian flat bread |
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| Description |
Effect of damaged starch on functional quality characteristics of whole wheat flour used for chapati making was studied. Damaged starch in the flour was positively correlated to diastatic activity (r = 0.884) and chapati water absorption (r = 0.955), and negatively correlated to % overtailings on a 10 XX sieve (r = -0.938). The various rheological characteristics of whole wheat flour were also influenced by damaged starch, as indicated by its significant correlation to dough development time (r = -0.924), extensibility (r = 0.883), resistance to extension (r = 0.899), cohesiveness (r = 0.835) and adhesiveness (r = 0.732). Flour with 14.1-16.5% damaged starch was considered optimum, as it yielded chapatis with better pliability, texture, taste and overall acceptability.
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| Date |
1989
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/8043/1/Cereal%20Chemistry%2C%20Volume-66%284%20%281989%29%20329-333.pdf
Haridas Rao, P. and Leelavathi, K. and Shurpalekar, S. R. (1989) Effect of damaged starch on the chapati-making quality of whole wheat flour. Cereal Chemistry, 66 (4). 329-333 ; 18 ref.. |
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