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Puffing and Textural Characteristics of Chapati in Relation to Varietal Differences in Gluten Composition
Author(s) -
RAM B. P.,
NIGAM S. N.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb11067.x
Subject(s) - gliadin , gluten , food science , chemistry , wheat gluten , residue (chemistry) , composition (language) , biochemistry , linguistics , philosophy
Chapaties made from different wheat varieties differ in puffing and textural characteristics. These differences have been found to be related to the relative quantities of gliadins, glutenins and residue proteins in respective glutens. Wheat varieties having about equal quantities of gliadins, glutenins and residue proteins give fully puffed soft and pliable chapaties. Wheat varieties having more of residue protein give leathery chapaties and varieties having more of gliadin give relatively stiff chapaties. Applications of Warner‐Bratzler shear press for evaluating chapati texture is discussed.