Physico-chemical, rheological and sensory characteristics of British commercial chapatti flours

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

Research output: Contribution to journalArticle

Abstract

Wheat varieties grown in Britain are commonly bred for good bread making qualities, but the performance of good bread making flours is not granted well to produce satisfactory chapatti due to high gluten strength and lack of good sheeting properties. The objective was comparative evaluation of commercial chapatti flours marketed in Britain for flour parameters relevant to suitability for production of chapattis, steam-leavened breads. Two commercial flours, Mehrani Wholemeal and Mehrani Brown, were not significantly different in some of key physico-chemical, rheological and sensory characteristics. Mehrani Wholemeal had excellent chapatti making qualities: formed a benchmark for comparison.
LanguageEnglish
Pages35-39
Number of pages4
JournalJournal of Food, Agriculture and Environment
Volume5
Issue number2
Publication statusPublished - 2007

Fingerprint

Flour
breads
sensory properties
flour
Bread
wheat
United Kingdom
whole grain flour
gluten
Benchmarking
steam
Glutens
Steam
Triticum
breeds
chemical
evaluation
parameter
comparison

Keywords

  • rheological properties
  • physico-chemical characteristics
  • sensory quality
  • softness
  • chapatti
  • wholemeal

Cite this

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Physico-chemical, rheological and sensory characteristics of British commercial chapatti flours. / Piggott, J.R.; Ur-Rehman, S.; Paterson, A.

In: Journal of Food, Agriculture and Environment, Vol. 5, No. 2, 2007, p. 35-39.

Research output: Contribution to journalArticle

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