Effects of barley flour, wet gluten and liquid shortening on the texture and storage characteristics of chapati

Journal of Texture Studies

Volumn 33, Issue 5, 2002, Pages 461-469

  Gujral, Hardeep Singh ^a,b   Gaur, Shalini ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD STORAGE; MATHEMATICAL MODELS; QUALITY CONTROL; REGRESSION ANALYSIS; TENSILE TESTING;

FOOD QUALITY;

FOOD PROCESSING;

FOOD STORAGE; MATHEMATICAL MODELS; QUALITY CONTROL; REGRESSION ANALYSIS; TENSILE TESTS;

HORDEUM VULGARE SUBSP. VULGARE;

EID: 0036870864     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2002.tb01360.x     Document Type: Article

References (18)

1. ANJUM, F.M., ALI, A. and CHOUDHRY, N.M. 1991. Fatty acids, mineral composition and functional (bread and chapati) properties of high protein and high lysine barley lines. J. Sci Food Agric. 55, 511-519.
2. BHATTY, R.S. 1999. The potential of hulless barley. Cereal Chem. 76, 589-599.
3. GAN, Z., ELLIS, P.R. and SCHOFIELD, J.D. 1995. Mini review: Gas cell stabilization and gas retention in wheat bread dough. J. Cereal Sci. 21, 215-230.
4. GHIASI, K., HOSENEY, R.C., ZELEZNAK, K. and ROGERS, D.E. 1984. Effect of waxy barley starch and reheating on firmness of bread crumb. Cereal Chem. 61, 281-285.
5. GUJRAL, H.S. and PATHAK, A. 2002. Effect of composite flours and additives on the texture of chapati. J. Food Eng. 55, 173-179.
6. GUJRAL, H.S. and SINGH, N. 1999. Effect of additives on dough development, gaseous release and bread making properties. Food Res. Intern. 32, 691-697.
7. GUY, R.C.E., HODGE, D.G. and ROBB, J. 1983. An examination of the phenomena associated with cake staling. FMBRA Report No. 107, November, CCFRA, Chipping, Campden, U.K.
8. HECKER, K.D., MEIER, M.L., NEWMAN, R.K. and NEWMAN, C.W. 1998. Barley β-glucan is effective as a hypocholesterolaemic ingredient in foods. J. Sci Food Agric. 77, 179-183.
9. KIM, S.K. and D'APPOLONIA, B.L. 1977a. Bread staling studies. I. Effect of protein content on staling rate and bread crumb pasting properties. Cereal Chem. 54, 207-215.
10. KIM, S.K. and D' APPOLONIA, B.L. 1977b. Bread staling studies. II. Effect of protein content and storage temperature on the role of starch. Cereal Chem. 54, 216-224.
11. KNIGHT, J.W. 1965. The Chemistry of Wheat Starch and Gluten and Their Conversion Products. Leonard Hill Publishers, London.
12. KULP, K. and PONTE, J.G. 1981. Staling of white pan breads: Fundamental causes. CRC Crit. Rev. Food Sci. Nutr. 15, 1-48.
13. ROGERS, D.E., ZELEZNAK, K.J., LAI, C.S. and HOSENEY, R.C. 1988. Effect of native lipids, shortening and bread moisture on bread firming. Cereal Chem. 65, 398-401.
14. SINGH, H., SINGH, N. and KAUR, K. 1998. Effect of various additives and pH on dough development, gas formation and gas retention of sound and sprouted wheat flours. J. Food Sci Technol. 35(5), 393-398.
15. SOOD, K., DHALIWAL, Y.S., KALIA, M. and SHARMA, H.R. 1992. Utilization of hulless barley in chapati making. J. Food Sci Technol. 29, 316-317.
16. TEMELLI, F. 1997. Extraction and functional properties of barley β-glucan as affected by temperature and pH. J. Food Sci. 62, 1194-1197.
17. WANG, L., MILLER, R.A. and HOSENEY, R.C. 1998. Effect of (1→3) (1→4)- β-D-glucans of wheat flour on bread making. Cereal Chem. 75, 629-633.
18. YOKOYAMA, W.H., HUDSON, C.A., KNUCKLES, B.E., CHIU, M., SAYRE, R.N., TURNLUND, J.R. and SCHNEEMAN, B.O. 1997. Effect of barley β-glucan in durum wheat pasta on human glycemic response. Cereal Chem. 74, 293-296.