Piggott, J.R. and Ur-Rehman, S. and Paterson, A. (2007) Physico-chemical, rheological and sensory characteristics of British commercial chapatti flours. Journal of Food, Agriculture and Environment, 5 (2). pp. 35-39. ISSN 1459-0255
Full text not available in this repository. (Request a copy from the Strathclyde author)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.
| Item type: | Article |
|---|---|
| ID code: | 10407 |
| Keywords: | rheological properties, physico-chemical characteristics, sensory quality, softness, chapatti, wholemeal, Pharmacy and materia medica |
| Subjects: | Medicine > Pharmacy and materia medica |
| Department: | Faculty of Science > Strathclyde Institute of Pharmacy and Biomedical Sciences |
| Related URLs: | |
| Depositing user: | Strathprints Administrator |
| Date Deposited: | 04 Oct 2010 17:40 |
| Last modified: | 02 May 2012 16:47 |
| URI: | http://strathprints.strath.ac.uk/id/eprint/10407 |
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