Effect of damaged starch on the chapati-making quality of whole wheat flour.

Abstract

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