Cereal Chem 63:297-303   |  VIEW ARTICLE
Test Baking of Chapati---Development of a Method.

P. Haridas Rao, K. Leelavathi, and S. R. Shurpalekar. Copyright 1986 by the American Association of Cereal Chemists, Inc. 

With the goal of developing a standard method for test baking of chapati, a staple food in the Indian subcontinent, studies were made on the standardization of conditions for preparing chapati dough. Variables considered were consistency and rolling characteristics, thickness of the dough sheet, time and temperature of baking, and puffing conditions of the chapati. Water requirements for preparing chapati doughs of desired consistency were determined with a research water absorption meter (Henry Simon). The values compared well with those recorded on a Brabender farinograph under modified conditions. The method developed for test baking of chapati used a Hobart mixer for preparing the dough, a specially designed platform for rolling the dough sheet to a uniform thickness, a circular die for cutting the sheet, an electric hot plate for baking, and a gas tandoor oven for puffing the baked chapati. The test baking method was applied successfully to evaluate chapati-making quality of six commercial wheat varieties. The results also showed that, in addition to the subjective evaluation of texture, three objective parameters-height of puffed chapati, pliability as measured by a newly designed device, and shear value-can serve as simple indices of chapati quality.