Chapati from germinated wheat
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2085/
JFST-06-88 |
|
| Title |
Chapati from germinated wheat
|
|
| Creator |
Leelavathi, K.
Haridas Rao, P. |
|
| Subject |
04 Wheat
26 Bakery products |
|
| Description |
Suitability of germinated wheat for chapatti making was determined by comparison with chapatti made from ungerminated wheat (control). Germination of wheat made it more friable, and produced a flour with reduced falling number (reflection of alpha-amylase activity) but increased reducing sugars and diastatic activity. Germinated wheat flour gave a lower yield of chapattis due to a lower water requirement (59.4%) than the control (68.6%) for making dough of optimum consistency. There was no difference in rolling characteristics of the 2 doughs, but dough made from germinated wheat flour developed a slight stickiness and had a greater increase in reducing sugars during resting than the control (4.3 to 8.5% and 2.8 to 5.3%, resp.). Chapatti made from germinated wheat flour was less pliable and had darker charred coloured spots; eating quality was poor due to a harder texture, but it had a sweetish taste. After storage, the germinated wheat chapatti had improved eating quality and taste compared with the dry, brittle control. Acceptable chapattis can therefore be made from germinated or rain-damaged wheat.
|
|
| Date |
1988
|
|
| Type |
Article
PeerReviewed |
|
| Format |
application/pdf
|
|
| Language |
en
|
|
| Rights |
—
|
|
| Identifier |
http://ir.cftri.com/2085/1/JFST_1988_25_3_162-164.pdf
Leelavathi, K. and Haridas Rao, P. (1988) Chapati from germinated wheat. Journal of Food Science and Technology, 25 (3). pp. 162-164. ISSN 0022-1155 |
|