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A Research Water Absorption Meter (RWAM) was adapted to measure the consistency of chapati doughs made from whole wheat flour (WWF). Doughs of optimum consistency were characterized by an extrusion time of 60 ± 5 s when extruded with an additional weight of 2 Kg, after resting the dough for 20 min. The RWAM consistency was Significantly correlated to the farinograph consistency (r=+ 0.97), as well as to hardness (r=+ 0.96) recorded on a General Foods Texturometer. The water required to prepare a chapati dough of this consistency can be determined from a semi‐logarithmic plot of the extrusion time of doughs of varying water contents against the water added. Chapati water absorption can be determined by multiplying the farinograph water absorption measured at 500 B. U. by a factor of 0.85, or by adjusting the farinograph consistency to 460 ± 20 BU at a lever setting of 1:3 instead of 1:1. A multiple regression equation, derived for predicting chapati water absorption based on particle size, damaged starch, and protein content, accounted for 88% of the variation.

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877solution gradually approach a level above which little adsorption occurs even if the concentration increases. The adsorption of phosphate cannot be attributed to any single mechanism.

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