Chapatti quality from British wheat cultivar flours

J.R. Piggott, S. Ur-Rehman, A. Paterson

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

The aim was to study wheat flour parameters relevant to suitability for production of chapattis, made from British wheat cultivars. Wholemeal flours from eight British cultivars grown in UK differed in physicochemical and rheological properties, and were less suited to chapatti production than Mehrani, commercial wholemeal chapatti flour. Chapatti quality of Mehrani wholemeal flour was rated as excellent, hence this was used as a benchmark. Flours from cultivars Riband and Galahad gave weak dough whereas those from Fresco and Mercia yielded dough high in resistance to sheeting that contracted after rolling. Dough from Avalon, Hereward and Pastiche had moderate resistance to sheeting properties. Changes in softness of chapatti during storage were evaluated using an Instron testing machine. Evaluation by sensory panel indicated that all cultivars produced chapattis that were fair to good in sensory characteristics. Some correlations were found between sensory and instrumental attributes of chapatti.
LanguageEnglish
Pages775-784
Number of pages9
JournalFood Science and Technology
Volume40
Issue number5
DOIs
Publication statusPublished - Jun 2007

Fingerprint

Flour
whole grain flour
Triticum
flour
dough
wheat
cultivars
Benchmarking
rheological properties
wheat flour
hardness
sensory properties
physicochemical properties
testing

Keywords

  • rheological
  • physico-chemical
  • sensory
  • softness
  • chapatti
  • storage

Cite this

Piggott, J.R. ; Ur-Rehman, S. ; Paterson, A. / Chapatti quality from British wheat cultivar flours. In: Food Science and Technology . 2007 ; Vol. 40, No. 5. pp. 775-784.
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Piggott, JR, Ur-Rehman, S & Paterson, A 2007, 'Chapatti quality from British wheat cultivar flours' Food Science and Technology , vol. 40, no. 5, pp. 775-784. https://doi.org/10.1016/j.lwt.2006.04.009

Chapatti quality from British wheat cultivar flours. / Piggott, J.R.; Ur-Rehman, S.; Paterson, A.

In: Food Science and Technology , Vol. 40, No. 5, 06.2007, p. 775-784.

Research output: Contribution to journalArticle

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