Exploring the intricate interplay between the physico-chemical and biochemical properties of grain, refined wheat flour, and whole wheat flour in determining chapati (Indian flatbread) quality of wheat (Triticum aestivum L.)

Exploring the intricate interplay between the physico-chemical and biochemical properties of grain, refined wheat flour, and whole wheat flour in determining chapati (Indian flatbread) quality of wheat (Triticum aestivum L.)

Chapati (Indian flatbread) quality is complex phenomena determined by an array of physical, chemical, and biochemical factors of wheat. The present study is designed to evaluate the grain, refined wheat flour, and whole wheat flour parameters of diverse forty-one wheat genotypes in relation to textu...

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Main Authors: Rajappa Harisha, Arvind Kumar Ahlawat, Adithya P. Balakrishnan, Beera Bhavya, Shaily Singhal, Karthik Kumar Manjunath, Bheemapura Shivakumar Harshitha, Nandakumar Shekharappa, Sonu, Vikram Jeet Singh
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Physico-chemical properties
Biochemical parameters
Chapati quality
Sensory evaluation
Texture analyzer
Indian flatbread
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225002641
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Summary:Chapati (Indian flatbread) quality is complex phenomena determined by an array of physical, chemical, and biochemical factors of wheat. The present study is designed to evaluate the grain, refined wheat flour, and whole wheat flour parameters of diverse forty-one wheat genotypes in relation to textural and sensory attributes of chapati quality. The results revealed that sedimentation value, gluten index, ash content, and PPO activities were found to have a significant negative association with chapati quality attributes, whereas grain protein content, test weight, total sugar, water absorption, and gluten content parameters showed positive influences on chapati quality attributes. Based on the chapati-making quality, genotypes were grouped into excellent (14), good (18), and poor (9). The chapati quality group reveals that higher protein and gluten content with weaker gluten strength is highly desirable for better chapati-making quality, as it provides the maximum dough sheeting without recoiling. Soft to medium-hard wheat genotypes produce intermediate levels of damaged starch, leading to high water absorption in dough making, which is highly preferable for good chapati quality making.
ISSN:2772-5022

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