Khurshid Salman, Arif Saqib, Iqbal Hafiza Mehwish, Akbar Qurrat Ul Ain, Yousaf Shahid
Food Quality and Safety Research Institute, Pakistan Agricultural Research Council, University Campus, Karachi, 75270 Pakistan.
Food Sci Biotechnol. 2019 Aug 12;29(2):243-249. doi: 10.1007/s10068-019-00658-w. eCollection 2020 Feb.
Current study was designed to evaluate sensory and textural quality characteristics of chapatti, a commonly consumed flat bread in South-Asia in relation to flour quality parameters. Whole meals of cultivars and commercial wheat samples were analysed for physicochemical, pasting, dough and baking properties. Flours contained medium protein contents (12.4-13.7%) and possessed medium to high gluten strength (51-88). Pasting and dough properties were also suitable for chapatti making. Chapatti sensory attributes were strongly related to gluten content ( = -0.915) and strength ( = 0.851). Moderate relationships were also observed with protein ( = -0.665), falling number ( = -0.750), water absorption ( = -0.623) and maximum viscosity ( = -0.745) of whole meal flours. Tearing force for chapatti was largely related to gluten content ( = -0.893) and dough development time ( = 0.847) but also showed reasonable relationships with gluten index ( = 0.643), ash ( = 0.640), falling number ( = -0.681), maximum ( = -0.743) and breakdown ( = -0.650) viscosities. The information would be useful for household and commercial semi-mechanical chapatti-making process.
当前的研究旨在评估印度薄饼（一种在南亚普遍食用的扁平面包）的感官和质地品质特征与面粉质量参数之间的关系。对品种和商业小麦样品的全麦粉进行了物理化学、糊化、面团和烘焙特性分析。面粉中蛋白质含量中等（12.4 - 13.7%），面筋强度中等至高（51 - 88）。糊化和面团特性也适合制作印度薄饼。印度薄饼的感官属性与面筋含量（=-0.915）和强度（=0.851）密切相关。还观察到与全麦粉的蛋白质（=-0.665）、降落数值（=-0.750）、吸水率（=-0.623）和最大粘度（=-0.745）存在适度的相关性。印度薄饼的撕裂力在很大程度上与面筋含量（=-0.893）和面团形成时间（=0.847）有关，但也与面筋指数（=0.643）、灰分（=0.640）、降落数值（=-0.681）、最大（=-0.743）和破损（=-0.650）粘度存在合理的相关性。这些信息将有助于家庭和商业半机械制作印度薄饼的过程。
