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Chemical Composition and Protein Quality of Wheat‐Triticale Chapatis
Author(s) -
CHAWLA V. K.,
KAPOOR A. C.
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.tb12934.x
Subject(s) - triticale , gluten , food science , protein quality , lysine , chemistry , composition (language) , wheat gluten , agronomy , chemical composition , amino acid , biology , biochemistry , organic chemistry , linguistics , philosophy
Flours of wheat (WH‐157) and triticales (TL‐183, THS‐9, JNK6T‐229 and URT‐217), and chapatis prepared after substituting different proportions of wheat flour with triticale flours were evaluated for nutritional quality. Flours of triticale varieties contained higher amounts of protein, crude fibre, total and available lysine, and lower contents of gluten than wheat. Losses of amino acids due to chapati making were negligible. As the proportion of triticale flours in chapatis increased the protein quality of chapatis improved.