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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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225002641 |
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| author | Rajappa Harisha Arvind Kumar Ahlawat Adithya P. Balakrishnan Beera Bhavya Shaily Singhal Karthik Kumar Manjunath Bheemapura Shivakumar Harshitha Nandakumar Shekharappa Sonu Vikram Jeet Singh |
| author_facet | Rajappa Harisha Arvind Kumar Ahlawat Adithya P. Balakrishnan Beera Bhavya Shaily Singhal Karthik Kumar Manjunath Bheemapura Shivakumar Harshitha Nandakumar Shekharappa Sonu Vikram Jeet Singh |
| author_sort | Rajappa Harisha |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-c5e2a82d7f754deaa7a81b2a30cb8bc2 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-c5e2a82d7f754deaa7a81b2a30cb8bc22025-08-20T03:31:20ZengElsevierApplied Food Research2772-50222025-06-015110095610.1016/j.afres.2025.100956Exploring 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.)Rajappa Harisha0Arvind Kumar Ahlawat1Adithya P. Balakrishnan2Beera Bhavya3Shaily Singhal4Karthik Kumar Manjunath5Bheemapura Shivakumar Harshitha6Nandakumar Shekharappa7 Sonu8Vikram Jeet Singh9Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India; Host Plant Division, CSB-Central Muga Eri Research and Training Institute, Lahdoigarh, Jorhat 785700, Assam, India; Corresponding author.Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India; Krishi Vigyan Kendra, ICAR-Central Institute of Post-Harvest Engineering and Technology, Regional Station Abohar, Fazilka, Punjab 152116, IndiaDivision of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 110012, IndiaDivision of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 110012, IndiaDivision of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 110012, IndiaDivision of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India; Mulberry Breeding and Genetics, CSB-Central Sericultural Research and Training Institute, Mysore 570008, Karnataka, IndiaDivision of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India; Mulberry Breeding and Genetics, CSB-Central Sericultural Research and Training Institute, Berhampore 742101, West Bengal, IndiaDivision of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India; Hyderabad Research Centre, Corteva Agri Sciences, Hyderabad 502336, Telangana, IndiaDivision of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 110012, IndiaDepartment of Seed Science and Technology, Acharya Narendra Deva University of Agriculture and Technology, Ayodya 224229, IndiaChapati (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.http://www.sciencedirect.com/science/article/pii/S2772502225002641Physico-chemical propertiesBiochemical parametersChapati qualitySensory evaluationTexture analyzerIndian flatbread |
| spellingShingle | Rajappa Harisha Arvind Kumar Ahlawat Adithya P. Balakrishnan Beera Bhavya Shaily Singhal Karthik Kumar Manjunath Bheemapura Shivakumar Harshitha Nandakumar Shekharappa Sonu Vikram Jeet Singh 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.) Applied Food Research Physico-chemical properties Biochemical parameters Chapati quality Sensory evaluation Texture analyzer Indian flatbread |
| title | 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.) |
| title_full | 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.) |
| title_fullStr | 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.) |
| title_full_unstemmed | 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.) |
| title_short | 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.) |
| title_sort | 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 |
| topic | Physico-chemical properties Biochemical parameters Chapati quality Sensory evaluation Texture analyzer Indian flatbread |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225002641 |
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