Premium
Effect of Flour Milling Conditions on the Quality of Indian Unleavened Flat Bread ( Chapati )
Author(s) -
Sidhu J.S.,
Seibel W.,
Brümmer J.M.,
Zwingelberg H.
Publication year - 1988
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.1365-2621.1988.tb09325.x
Subject(s) - bran , food science , wheat flour , absorption of water , starch , chemistry , whole wheat , texture (cosmology) , starch gelatinization , granulation , materials science , composite material , raw material , image (mathematics) , computer science , organic chemistry , artificial intelligence
The effect of whole wheat flour granulation, bran size, damaged starch and protein contents on the quality of chapati is reported. The cutting, puncture and stretching force values (taken on Zwick universal testing machine) on chapaties produced from finer whole wheat flour with higher damaged starch as well as higher water absorption, were lower, thus indicating their soft texture. The inclusion of coarse bran (15%) into 85% extraction flour, adversely affected the chapati texture; however a similar addition of fine bran showed no deterimental effect.