Optimisation of flours for chapatti preparation using a mixture design

Journal of the Science of Food and Agriculture

Volumn 87, Issue 3, 2007, Pages 425-430

  Rehman, Salim Ur ^a,b   Paterson, Alistair ^a   Piggott, John R ^a  

^a UNIVERSITY OF STRATHCLYDE   (United Kingdom)

^b UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

Chapatti; Galahad; Mercia; Physicochemical; Rheology; Sensory; Wheat

Indexed keywords

TRITICUM AESTIVUM;

EID: 33846888295     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2714     Document Type: Article

References (45)

1. Dhingra S and Jood S, Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour. Food Chem 77:479-488 (2001).
2. FAO, Current production and crop prospects. Food Outlook No. 2. [Online]. (2002). Available: http://www.fao.org [25 April 2005].
3. Government of Pakistan, Economic Survey 2001-02. Finance Division, Economic Advisor's Wing, Islamabad (2002).
4. Rao GV, Leelavathi K, Rao HP and Shurpalekar SR, Changes in the quality characteristics of chapatti during storage. Cereal Chem 63:131-135 (1986).
5. Nurul-Islam MD and Johansen HB, Physical chemical tests - a basis for selecting the size of wheat flour. J Food Sci Technol 24:136-138 (1987).
6. Nandini CD and Salimath PV, Carbohydrate composition of wheat, wheat bran, sorghum and bajra with good chapatti/roti (Indian flat bread) making quality. Food Chem 73:197-203 (2001).
7. Bakhshi AK, Sekhon KS, Sehgall KL and Gill KS, Chapatti making performance of some promising wheat strains. J Res Punjab Agric Univ 16:267-271 (1979).
8. Finney PL, Morad MM, Patel K, Chaudhry SM, Ghiasi K, Ranhotra G, et al, Nine international breads from sound and highly-field-sprouted Pacific Northwest soft wheat. Bakers Digest 54:22-27 (1980).
9. Shurpalekar SR, Kumar GV, Rao GV, Ranga Rao GCP, Vatsala CN and Rahim A, Physico-chemical, rheological and milling characteristics of bread and chapatti making quality of Indian wheat. J Food Sci Technol 13:79-86 (1976).
10. Majeed A, Shah TH, Rehman S and Siddique MI, Development of technique and formulation for roti production on automatic plants. Pakistan J Agric Sci 24:210-216 (1987).
11. Kent NL, Technology of Cereals (3rd edn). Pergamon, New York, NY (1983).
12. Ebeler SE and Walker CE, Wheat and composite flour chapattis: effect of soy flour and sucrose-ester emulsifiers. Cereal Chem 60:270-275 (1983).
13. Rehman S, Mahmood A, Siddique MI and Gilani SAH, Rheological and baking properties of wheat in relation to dough improving agents. Sarhad J Agric 4:619-631 (1988).
14. Prabhasankar P, Electrophoretic and immunochemical characteristics of wheat protein fractions and their relationships to chapatti-making quality. Food Chem 78:81-87 (2002).
15. Kuktaite R, Larsson H and Johansson E, Variation in protein composition of wheat flour and its relationship to dough mixing behaviour. J Cereal Sci 40:31-39 (2004).
16. Faergestad E, Molteberg E and Magnus E, Interrelationships of protein composition, protein level, baking process and the characteristics of hearth bread and pan bread. Cereal Chem 76:38-44 (2000).
17. Rehman S, Paterson A and Piggott JR, Quantification of total flour protein and its relation to rheological characteristics related to chapati. Sci Int 9:55-59 (1997).
18. Srivastava AK, Meyer D, Rao HP and Seibel W, Scanning electron microscopic study of dough and chapatti from gluten-reconstituted good and poor quality flour. J Cereal Sci 35:119-128 (2002).
19. Cocchi M, Corbellini M, Foca G, Lucisdano M, Pagani MA, Tassi L, et al, Classification of bread wheat flours in different quality categories by a wavelet-based feature selection/classification algorithm on NIR spectra. Analytica Chimica Acta 544:100-107 (2005).
20. th International Symposium on Preharvest Sprouting Cereals, ed. by Mares DJ, Westview Press, Boulder, CO, p. 167-175 (1987).
21. Rehman S, Paterson A and Piggott JR, Optimization of chapatti quality using British wheat cultivar flours. Int J Food Sci Technol 41:1-7 (2006).
22. Rehman S, Paterson A and Piggott JR, Chapatti quality from British wheat cultivar flours. LWT-Food Science and Technology (2006) (in press).
23. AACC, Approved Methods of American Association of Cereal Chemists, Vols I and II. American Association of Cereal Chemists, St Paul, MN (2000).
24. Rehman S, Paterson A, Hussain S, Bhatti IA and Shahid MAR, Influence of detoxified Indian vetch (Lathyrus sativus L) on sensory and protein quality characteristics of composite flour chapatti. J Sci Food Agric 86:1172-1180 (2006).
25. Brennan GJ, Texture perception measurement, in Sensory Analysis of Foods (2nd edn), ed. by Piggott JR. Elsevier, London, pp. 69-102 (1988).
26. Steel RGD, Torrie JH and Dickey DA, Principles and Procedures of Statistics. A Bio-metrical Approach (3rd edn). McGraw-Hill, New York, NY (1997).
27. Gacula Jr MC and Singh J, Statistical Methods in Food and Consumer Research. Academic Press, New York, NY, pp. 214-273 (1984).
28. Qarooni J, Ponte JG and Posner ES, Flat breads of the world. Cereal Foods World 37:863-865 (1992).
29. Rehman S, Paterson A and Piggott JR, Correlation of wheat proteins polypeptides and rheological characteristics of flour. Pakistan J Food Sci 7:7-12 (1997).
30. Quail KJ, MacMaster GJ and Wootton M, Flour quality tests for selected wheat cultures and their relationship to arabic bread. J Sci Food Agric 54:99-110 (1991).
31. Haridas RP, Leelavathi K and Shurpalekar SR, Effect of damaged starch on the chapatti making quality of whole wheat flour. Cereal Chem 66:329-333 (1989).
32. Adsule RN and Lawande KM, Quality of Wheat and Wheat products. Metropolitan Book Co., New Delhi (1986).
33. Williams PC, El-Haramein FJ, Nelson W and Srivastava JP, Evaluation of wheat quality by baking Syrian-type two layered breads. J Cereal Sci 7:195-207 (1988).
34. Luzfernandez M and Berry JW, Rheological properties of flour and sensory characteristics of bread made from germinated chickpea. Int J Food Sci Technol 24:103-110 (1989).
35. Hoseney RC, Principles of Cereal Science and Technology (2nd edn). American Association of Cereal Chemists, St Paul, MN (1994).
36. Douglas SG, A rapid method for the determination of pentosans in wheat flour. Food Chem 7:139-145 (1981).
37. Navickis LL and Nelsen TC, Mixing and extensional properties of wheat flour doughs with added corn flour, fibers and gluten. Cereal Foods World 37:30-33 (1992).
38. Fichett CS and Frazier PJ, Action of oxidants and other improvers, in Chemistry and Physics of Baking Materials, Processes and Products, ed. by Blanshard JMV. Frazier PJ and Galliard T. The Royal Society of Chemistry. pp. 179-198 (1986).
39. Austin A and Ram A, Studies on chapatti-making quality of wheat. Indian Council of Agricultural Research and Technology Bull (Agric) No. 31, New Delhi (1971).
40. Bourne MC, Food Texture and Viscosity. Academic Press, New York, NY (1982).
41. Baker RN, Hann PW and Robbin KR, Fundamentals of New Product Development. Elsevier, New York, NY (1988).
42. Rao HP, Studies on chapatti and similar traditional foods. PhD Thesis, University of Mysore (1982).
43. Kramer AA, Texture - its definition, measurement and relation to other attributes. Food Technol 26:55-61 (1972).
44. Shalini KG and Laxmi A, Influence of additive on rheological characteristics of whole-wheat dough and quality of chapatti (Indian unleavened flat bread). Part 1- hydrocolloids. Food Hydrocolloids 2:110-117 (2007).
45. Kent NL and Evers AD, Technology of Cereals: an Introduction for Students of Food Science and Agriculture (4th edn). Pergamon, Oxford (1994).