Abstract
Response surface methodology was used to investigate the influence of three factors namely mill aperture, feed rate and moisture content of wheat grain on the damaged starch content of whole wheat flour from Lokwan wheat cultivar, dough stickiness and chapatti (Indian unleavened flat bread) quality. Each predictor variable was tested at three levels. Aperture was varied as 2, 3 and 4 mm in a stone mill, feed rate as 0.21, 0.63 and 1.05 min for 200 g wheat grains and grain moisture content as 8.6, 14.3 and 20% w/w. Flours containing varying amounts of damaged starch ranging from 6.1% to 26.90% were obtained and these were evaluated for dough stickiness and chapatti quality. Dough stickiness was increased with decreased aperture. With decreased aperture and increased grain moisture content softness of the chapatti was improved.
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