Abstract
ABSTRACTThe effect of whole wheat flour granulation, bran size, damaged starch and protein contents on the quality of chapati is reported. The cutting, puncture and stretching force values (taken on Zwick universal testing machine) on chapaties produced from finer whole wheat flour with higher damaged starch as well as higher water absorption, were lower, thus indicating their soft texture. The inclusion of coarse bran (15%) into 85% extraction flour, adversely affected the chapati texture; however a similar addition of fine bran showed no deterimental effect.
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