Abstract
In order to establish the flour quality parameters responsible for the quality of chapati, chemical, biochemical, rheological and pasting characteristics were determined for nine wheat cultivars grown at one location. Among the different flour characteristics, damaged starch (r=0.81, P<0.01) and chapati dough water absorption (r=0.86, P<0.01) were most significantly correlated to chapati quality. Multiple regression equations were developed to predict overall chapati quality score, based on damaged starch and chapati dough water absorption.
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