The concept of good chapati varies from individual to individual and depends mainly on the rheological properties of the dough used to prepare the chapaties. The research project was largely built around two type of plant meterials, the tall traditional cultivars of the pre-dwarfing era, and three backcross recombinant populations (BC1F5 generation) C 273/PBW 343//PBW 343 (70 lines), C 306/PBW 534//PBW 534 (70 lines) and C 518/PBW 343//PBW 343 (80 lines). Association of traits studied with chapati score in set of cultivars and genetic stocks Starch pasting characteristics showed mild negative correlation with chapati quality, which is again contrasting, to the requirements of bread making. The correlations were not consistent over years possibly due to environmental factor (temperature, rainfall, fertilizer and irrigations etc.) and due to change in the constitution of the set. Similarly mixographic traits showed negative association chapati making quality. The correlations which prevail in the populations carry much greater weight as these have persisted over several rounds of recombination and are likely to reflect under lying causes of superior chapati quality. As various components of chapati quality would be disassembled, the relative levels of correlations for individual traits would be uncovered. Among the starch pasting characteristics, final viscosity and setback were consistently negatively associated with the chapati making quality. In case of the mixographic traits, mixing tolerance index is negatively associated whereas rate of dough development has consistent positive correlation with chapati quality.
Chapati making quality, Mixograph, Rheological properties, Starch pasting, Wheat
Ahmed, R., Ali, R., Khan, M.S., Sayeed, S.A., Saeed, J. and Yousufi, F. (2015). Effect of proteases and carbohydarse on dough Rheology and End quality of cookie. American J. Food Sci. Nutri. Res., 2(2): 62-66
Austin, A. and Hanslas, V.K. (1983). Quality characteristics of Indian wheat cultivars. Wheat Project Directorate, IARI, New Delhi.
Blazek, J. and Copeland, L. (2008). Pasting and swelling properties of wheat flour and starch in relation to amylose content. Carbohydr Polym, 71: 380â€“387.
Das, B.K., Sharma, A., Marathe, S.A., Rao, V.S. and Bhagwat, S.G. (2006). Evaluation of bread and chapati making quality of wheat selections and parents differing in HMW subunits of glutenin. J. Food Sci. Technol., 43: 69-72.
Gupta, R.B., Khan, K. and Macritchie, F. (1993). Biochemical basis of flour properties in bread wheats. 1. Effects of variation in the quantity and size distribution of polymeric protein. J. Cereal Sci, 18: 23â€“44.
Hemalatha, M.S., Manu, B.T., Bhagwat, S.G., Leelavathi, K. and Rao, U.J.S.P. (2006).Â Protein characteristics and peroxidase activities of different Indian wheat varieties and their relationship to chapati-making quality. European Food Res. Technol., 225: 463-471.
Hemalatha, M., Manohar, R.S., Salimath, P.S. and Rao, U.J.S.P. (2013). Effect of Added Arabinoxylans Isolated from Good and Poor Chapati Making Wheat Varieties on Rheological Properties of Dough and Chapati Making Quality. Food and Nutrition Sciences, 4: 884-892.
Hung, P.V., Yamamori, M. and Morita, N. (2005). Formation of enzyme resistant starch in bread as affected by high-amylose wheat flour substitutions. Cereal Chem, 82: 690â€“694.
Kumar, S., Sohu, V.S. and Bains, N.S. (2018). Agronomic performance of Indian wheat varieties and genetic stocks known for outstanding chapati quality characteristics. J. Appl. Natrl. Sci., 10(1): in press.
Morita, N., Maeda, T., Hung, P.V., Watanabe, M., Handoyo, T. and Yamamori. M. (2003). Textural properties and microscope observation of noodles made from various novel wheat flours. In: Proceedings of the 53rd Australian Cereal Chemistry conference (pp. 153â€“156).
Rao-Haridas, P., Leelvathi, K. and Shurpalekar, S.R. (1989). Effect of damaged starch on the chapati making quality of whole wheat flour. Cereal Chem., 66: 329-333.
Sasaki, T., Yasui, T. and Kohyama, K. (2008). Influence of starch and gluten characteristics on rheological properties of wheat flour gels at small and large deformation. Cereal Chem., 85: 329â€“334.
Saxena, D.C., Rao, U.J.S.P. and Rao, P.H. (1997). Indian wheat cultivars: correlation between quality of gluten proteins, rheological characteristics of dough and tandoori roti quality. J. Sci. Food Agric., 74:265-272
Seib, P.A. (2000). Reduced-amylose wheats and Asian noodles. Cereal Foods World, 45: 504â€“512.
Sinha, A.C. and Singh, H.P. (1974). Studies on the farinographic and related characteristics of improved commercial varieties of Indian wheats. Bull. Grain. Tech., 12: 127-131.
Singh, S., Singh, N. and MacRitchie, F. (2011). Relationship of polymeric proteins with pasting, gel dynamic- and dough empirical-rheology in different Indian wheat varieties. Food Hydrocoll., 25: 19â€“24.
Vizitiu, D., Ognean, M. and Danci, I. (2012). Rheological evaluation of some laboratory mills. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Sci. Biotechnol., 69(2):440-446
Zhang, P., He, Z., Zhang, Y., Xia, X., Chen, D. and Zhang, Y. (2008). Association between % SDS unextractable polymeric protein (%UPP) and endues quality in Chinese bread wheat cultivars. Cereal Chem., 85: 696â€“700.
This work is licensed under Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) Â© Author (s)