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Physicochemical and biochemical characterisation of selected wheat cultivars and their correlation to chapati making quality

Pichan, Prabhasankar and Ragu Sai, Manohar and Lalitha, R. Gowda (2002) Physicochemical and biochemical characterisation of selected wheat cultivars and their correlation to chapati making quality. European Food Research and Technology, 214. pp. 131-137.

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Abstract

<p align="justify">In order to establish the flour quality parameters responsible for the quality of chapati, chemical, biochemical,rheological and pasting characteristics were determined for nine wheat cultivars grown at one location.Among the different flour characteristics, damaged starch (r=0.81, P less than 0.01) and chapati dough water absorption (r=0.86, P less than 0.01) were most significantly correlated to chapati quality. Multiple regression equations were developed to predict overall chapati quality score, based on damaged starch and chapati dough water absorption.</p>

Item Type: Article
Uncontrolled Keywords: Chapati Wheat varieties Amino acids Farinograph Flour analysis
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 01 Analysis
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Sep 2005
Last Modified: 28 Dec 2011 09:25
URI: http://ir.cftri.com/id/eprint/205

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