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Puffing and textural characteristics of chapati in relation to varietal differences in gluten composition.

Ram, B. P. and Nigam, S. N. (1982) Puffing and textural characteristics of chapati in relation to varietal differences in gluten composition. Journal of Food Science, 47 (1). pp. 231-233.

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Abstract

Chapattis made from different wheat var. differ in puffing and textural characteristics. These differences were found to be related to the relative quantities of gliadins, glutenins and residue proteins in respective glutens. Wheat var. having about equal quantities of gliadins, glutenins and residue proteins give fully puffed soft and pliable chapattis. Wheat var. having more residue protein give leathery chapattis, and var. having more gliadin give relatively stiff chapattis. Application of Warner-Bratzler shear press for evaluating chapatti texture is discussed.

Item Type: Article
Uncontrolled Keywords: BREED-; wheat chapattis, var. & puffing of; wheat chapattis, var. & texture of; wheat chapattis, var. & proteins in; BAKERY-PRODUCTS; PUFFING-; TEXTURE-; PROTEINS-CEREAL; WHEAT-; var. & puffing of wheat chapattis; var. & texture of wheat chapattis; var. & proteins in wheat chapattis
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2016 06:50
Last Modified: 25 May 2016 06:50
URI: http://ir.cftri.com/id/eprint/6814

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