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Physico-chemical, rheological and sensory characteristics of British commercial chapatti flours

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

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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, Environmental Science(all), Food Science, Agricultural and Biological Sciences (miscellaneous)
Subjects: Medicine > Pharmacy and materia medica
Department: Faculty of Science > Strathclyde Institute of Pharmacy and Biomedical Sciences
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Depositing user: Strathprints Administrator
Date Deposited: 04 Oct 2010 17:40
Last modified: 04 Sep 2014 21:03
URI: http://strathprints.strath.ac.uk/id/eprint/10407

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