Optimisation of flours for chapatti preparation using a mixture design
Ur-Rehman, S. and Paterson, A. and Piggott, J.R. (2007) Optimisation of flours for chapatti preparation using a mixture design. Journal of the Science of Food and Agriculture, 87 (3). pp. 425-430. ISSN 0022-5142 (https://doi.org/10.1002/jsfa.2714)
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A mixture design was evaluated for the preparation of composite chapatti flours from two wheat cultivars, Mercia and Galahad, as single cultivars did not yield flours suitable for chapatti production. Physicochemical and rheological tests were applied to determine flour quality. Dough development time (Peak time) and dough stability increased and tolerance index decreased with increasing level of Mercia in the composite flour. Instron and sensory tests were applied to evaluate changes in softness of chapattis at different intervals of storage. Maximum response in texture softness was found with 500 g kg−1 Mercia in the composite flour. Dough prepared from this composite flour showed low stickiness, moderate sheeting resistance and moderate subsequent shrinkage, making it of suitable sheeting quality for chapatti production. It yielded chapatti of soft texture whose scoop formation capability did not change significantly during storage.
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Item type: Article ID code: 10405 Dates: DateEventFebruary 2007Published28 December 2006Published OnlineSubjects: Medicine > Pharmacy and materia medica Department: Faculty of Science > Strathclyde Institute of Pharmacy and Biomedical Sciences Depositing user: Strathprints Administrator Date deposited: 02 Dec 2011 14:25 Last modified: 16 Jun 2024 10:54 URI: https://strathprints.strath.ac.uk/id/eprint/10405