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Effect of damaged starch on the chapati-making quality of whole wheat flour.

Haridas Rao, P. and Leelavathi, K. and Shurpalekar, S. R. (1989) Effect of damaged starch on the chapati-making quality of whole wheat flour. Cereal Chemistry, 66 (4). 329-333 ; 18 ref..

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Abstract

Effect of damaged starch on functional quality characteristics of whole wheat flour used for chapati making was studied. Damaged starch in the flour was positively correlated to diastatic activity (r = 0.884) and chapati water absorption (r = 0.955), and negatively correlated to % overtailings on a 10 XX sieve (r = -0.938). The various rheological characteristics of whole wheat flour were also influenced by damaged starch, as indicated by its significant correlation to dough development time (r = -0.924), extensibility (r = 0.883), resistance to extension (r = 0.899), cohesiveness (r = 0.835) and adhesiveness (r = 0.732). Flour with 14.1-16.5% damaged starch was considered optimum, as it yielded chapatis with better pliability, texture, taste and overall acceptability.

Item Type: Article
Uncontrolled Keywords: BAKERY-PRODUCTS; CEREAL-PRODUCTS; DAMAGE-; FLOURS-CEREAL; STARCH-; WHEAT-; FLOUR-SPECIFIC; STARCHES-SPECIFIC; WHEAT-FLOUR
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Mar 2018 08:37
Last Modified: 23 Mar 2018 08:37
URI: http://ir.cftri.com/id/eprint/8043

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