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Chapati from germinated wheat

Leelavathi, K. and Haridas Rao, P. (1988) Chapati from germinated wheat. Journal of Food Science and Technology, 25 (3). pp. 162-164. ISSN 0022-1155

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Suitability of germinated wheat for chapatti making was determined by comparison with chapatti made from ungerminated wheat (control). Germination of wheat made it more friable, and produced a flour with reduced falling number (reflection of alpha-amylase activity) but increased reducing sugars and diastatic activity. Germinated wheat flour gave a lower yield of chapattis due to a lower water requirement (59.4%) than the control (68.6%) for making dough of optimum consistency. There was no difference in rolling characteristics of the 2 doughs, but dough made from germinated wheat flour developed a slight stickiness and had a greater increase in reducing sugars during resting than the control (4.3 to 8.5% and 2.8 to 5.3%, resp.). Chapatti made from germinated wheat flour was less pliable and had darker charred coloured spots; eating quality was poor due to a harder texture, but it had a sweetish taste. After storage, the germinated wheat chapatti had improved eating quality and taste compared with the dry, brittle control. Acceptable chapattis can therefore be made from germinated or rain-damaged wheat.

Item Type: Article
Uncontrolled Keywords: WHEAT-; chapatti dough, wheat germinated & characteristics of; GERMINATION-; BAKERY-PRODUCTS; chapattis, wheat germinated & sensory properties of; chapattis, wheat germinated & palatability of; DOUGH-; SENSORY-PROPERTIES; PALATABILITY-
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Jul 2008 06:32
Last Modified: 21 Dec 2016 12:27
URI: http://ir.cftri.com/id/eprint/2085

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