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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