期刊名称：International Journal of Innovative Research in Science, Engineering and Technology
印刷版ISSN：2347-6710
电子版ISSN：2319-8753
出版年度：2016
卷号：5
期号：10
页码：17595
DOI：10.15680/IJIRSET.2016.0510015
出版社：S&S Publications
摘要：Chapatti is an unleavened and baked flat bread widely consumed in India. The major raw material forchapatti is whole wheat flour which directly impacts its quality and acceptability. Whole wheat flours obtained fromfive different wheat varieties were evaluated for rheological and pasting properties and their impact on the chapattiquality. It was found that whole wheat flours with lower ash content, dough development time and Gluten Indexresulted in better chapattis. Wheat variety HI 1544 was found to be the best; DBW 17, DL 788-2 and HD 2932 weremoderate, while MACS 2496 was poor for chapatti making.
