Khan M A, Chiravi K, Wadikar D D, Mahesh C, Harilal P T, Semwal A D
DRDO-Defence Food Research Laboratory (DFRL), Mysore, Karnataka 570011 India.
J Food Sci Technol. 2023 Sep;60(9):2385-2392. doi: 10.1007/s13197-023-05759-3. Epub 2023 May 16.
Chapati is unleavened flat bread originated from Indian sub-continent and is considered as staple product in everyday meals. Its quality attributes are dependent on number of factors including the wheat used, ingredients added and processing parameters. The study was aimed to observe the effect of yeast addition on functional, rheological, and sensory characteristics on whole wheat flour and chapati at varying percentage (0.25-1.0). All the experiments conducted were compared with a control flour/chapati without yeast addition. The results showed that all the attributes were favourably affected with yeast addition when compared with control samples. It was noticed that the peak viscosity, setback, breakdown and final viscosity decreased with yeast addition and the paste obtained had higher gel strength. Alveogragh results also depict the increase in tensile strength and decrease in extensibility of dough on yeast incorporation. Textural and sensory studies revealed that yeast concentration upto 0.75% w/w in whole wheat flour resulted in chapati with good overall acceptability.
恰巴提是一种未经发酵的扁平面包，起源于印度次大陆，被视为日常饮食中的主食。其品质特性取决于多种因素，包括所用的小麦、添加的成分和加工参数。该研究旨在观察添加不同比例（0.25%-1.0%）酵母对全麦面粉和恰巴提的功能、流变学和感官特性的影响。所有实验均与未添加酵母的对照面粉/恰巴提进行比较。结果表明，与对照样品相比，添加酵母后所有特性均受到有利影响。值得注意的是，添加酵母后峰值粘度、回生值、破损值和最终粘度降低，所得糊状物具有更高的凝胶强度。粉质仪结果还表明，加入酵母后面团的抗张强度增加，延展性降低。质地和感官研究表明，全麦面粉中酵母浓度高达0.75%（w/w）时，恰巴提具有良好的总体可接受性。
