Quality Evaluation of Different Wheat Varieties for the Production of Unleavened Flat Bread (Chapatti)

Safdar, Muhammad; Naseem, Khalid; Siddiqui, Nouman; Amjad, Muhammad; Hameed, Tabassum; Khalil, Samina

doi:10.3923/pjn.2009.1773.1778

Cited by 20 publications

(10 citation statements)

References 5 publications

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“…It is estimated that almost 90% of the total wheat produced is used for chapati production. The qualities of chapati are influenced by wheat variety composition, method of milling, storage conditions and other conditions [3]. Jackfruit seeds are fairly rich in starch [4].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Quality of Chapaties Enriched with Jackfruit Seed Flour and Bengal Gram Flour

Sultana¹,

Rahman²,

Islam³

et al. 2014

IOSRJESTFT

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Section: Introductionmentioning

confidence: 99%

Evaluation of Quality of Chapaties Enriched with Jackfruit Seed Flour and Bengal Gram Flour

Sultana¹,

Rahman²,

Islam³

et al. 2014

IOSRJESTFT

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“…The pliability score was based upon the ease of folding of the chapatti. A single quadrant of chapatti was folded into a conical-shaped cup, and the ease of folding was scored on a 10-point scale (Safdar et al 2009). A score card was prepared with puffing score (10 points), pliability (10 points), appearance (20 points), hand feel (10 points), eating quality (25 points), and taste (25 points).…”

Section: Methodsmentioning

confidence: 99%

Comparison of Chapatti and Breadmaking Quality of Wheat Genotypes

et al. 2017

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Cereal Chem. 94(3):409-416The chapatti and breadmaking quality of nine (eight Indian and one Australian) wheat (Triticum aestivum L.) cultivars was compared. The extension of a chapatti strip measured with a Kieffer dough extensibility rig correlated with chapatti scores for overall quality (r = 0.84), pliability (r = 0.91), hand feel (r = 0.72), chapatti eating quality (r = 0.68), and taste (r = 0.80). Overall chapatti quality also correlated with the resistance to extension of a chapatti strip (r = 0.68) when tested for uniaxial extension with a texture analyzer. The texture analyzer provided objectivity in the scoring of chapatti quality. The high-molecular-weight glutenin subunit protein composition assessed by sodium dodecyl sulfate polyacrylamide gel electrophoresis did not correlate with the overall chapatti score. A negative correlation was found between chapatti and bread scores (r = _ 0.77). The different requirements for chapatti and bread quality complicate the breeding of new wheat varieties and the exchange of germplasm between regions producing wheat for chapatti and those supplying bread producers. † Corresponding author. Phone

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“…Wheat is the most important cereal crop and staple food of about two billion people around the world and is grown on more than 240 million hectares which is larger than for any other crop ( Safdar et al, 2009). World trade in wheat is greater than for all other crops combined.…”

Section: Introductionmentioning

confidence: 99%

Effects of Boron Fertilization and Sowing Date on the Grain Protein Content of Wheat Varieties

Ferdoush

Rahman

2015

J. Environ. Sci. & Natural Resources

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Abstract:Wheat is the most important cereal crop and staple food of about two billion people around the world and contributes more calories and proteins to the world diet than any other cereal crop. Wheat grain quality is a function of grain composition, principally in proteins, which depends on the genotype and the environment. Protein content is a key quality factor that determines the suitability of wheat for a particular type of product as it affects other factors including mixing tolerance, loaf volume and water absorption capacity. The experiment was conducted at the Bangladesh Agricultural University farm during 2007 to 2010 to study the effects of boron fertilization and sowing dates on the Black point disease of wheat genotypes. The soil was silty loam in texture having pH 6.7, cation exchange capacity 12.6 me/100g soil, organic matter 1.9%, total N 0.09%, available P 7.3 ppm, exchangeable K 0.09 cmol kg -1 , available S 12.4 ppm, available Zn 0.8 ppm and available B 0.19 ppm. The wheat varieties used in the experiment were Prodip, Shatabdi and Sourav. Boron was applied @ 0 and 1 kg ha-1 and sowing dates were 18 November, 28 November, 08 December and 18 December. The experiment was laid out in a split-split plot design with a distribution of sowing dates to the main plots, varieties to the sub-plots and boron treatment to the sub-sub plots. All the factors were replicated three times. The total amount TSP, MoP, gypsum and zinc oxide were applied during final land preparation. Nitrogen was applied @ 120 kg ha -1 from urea (46 % N), P @ 20 kg ha -1 from TSP (20 % P), K @ 60 kg ha -1 from MoP (50 % K), S @ 10 kg ha -1 from gypsum (18 % S) and Zn @ 1.5 kg ha -1 from ZnO (78 % Zn). Urea was applied in three equal splits -final land preparation and 30 and 45 days after sowing. Boric acid (17%B) was applied to the B treatment plots prior to sowing. The crop was irrigated 2 ti mes-21 days (crown root initiation) and 47 days (heading stage) of sowing. Soil samples were analyzed for texture, pH, OM, total N and available P, K, S, Zn, S and B contents. The data were analyzed statistically (Gomez and Gomez, 1984). Boron application exerted a significant increasing effect on the protein content of wheat grain. A. significant variation in the N and protein content of wheat grains was observed among the wheat varieties in both the years. The 28 November sowing recorded the maximum protein content in wheat grains while the minimum value was noted with the 18 December sowing in both the years.

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Quality Evaluation of Different Wheat Varieties for the Production of Unleavened Flat Bread (Chapatti)

Cited by 20 publications

References 5 publications

Evaluation of Quality of Chapaties Enriched with Jackfruit Seed Flour and Bengal Gram Flour

Evaluation of Quality of Chapaties Enriched with Jackfruit Seed Flour and Bengal Gram Flour

Comparison of Chapatti and Breadmaking Quality of Wheat Genotypes

Effects of Boron Fertilization and Sowing Date on the Grain Protein Content of Wheat Varieties

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