Cereal Chem 66:329-333   |  VIEW ARTICLE

Effect of Damaged Starch on the Chapati-Making Quality of Whole Wheat Flour.

P. Haridas Rao, K. Leelavathi, and S. R. Shurpalekar. Copyright 1989 by the American Association of Cereal Chemists, Inc. 

Effect of damaged starch on the functional quality characteristics of whole wheat flour used for chapati making was studied. Damaged starch in the flour was positively correlated to the diastatic activity (r = 0.884, P less than 0.01) and chapati water absorption (r = 0.955, P less than 0.001) and negatively correlated to the percentage overtailings on a 10 XX sieve (r = -0.938, P less than 0.001). The various rheological characteristics of whole wheat flour were also influenced by the damaged starch as indicated by its significant correlation to dough development time (r = -0.924, P less than 0.001), extensibility (r = 0.883, P less than 0.01), resistance to extension (r = 0.899, P less than 0.001), cohesiveness (r = 0.835, P less than 0.01), and adhesivensss (r = 0.732, P less than 0.01). The flour with damaged starch in the range of 14.1-16.5% was considered to be optimum, as it yielded chapaties with better pliability, texture, taste and overall acceptability.