Textural properties of chapatti from different wheat varieties flour

Abstract

This study was aiming to evaluate wheat flour parameters related to suitability for chapatti making, milled from Pakistani wheat varieties. Wholemeal flours (protein = 12.5-10.2%; wet gluten = 21.0-26.0% and gluten index = 22-99) of thirteen Pakistani wheat varieties grown in Pakistan varied in physicochemical and rheological characteristics, all varieties were suitable for chapatti making but Punjab-11, Galacy-13 and commercial wholemeal flour (CWMF) as a benchmark were found to be excellent for intended purpose. Moderate stickiness, sheeting ability and contraction after sheeting of dough was evaluated in Punjab-11, Galaxy-13 and CWMF, made dough easy to handle. Texture of chapatti was estimated by determining the softness through Instron Universal Testing Machine. Score by panel indicated that wholemeal flour of wheat varieties utilized for chapatti making were good to excellent in sensory attributes. Correlations were determined between some sensory and quality parameters of chapatti.