Chapatti sensory and textural quality in relation to whole meal flour and dough characteristics

Current study was designed to evaluate sensory and textural quality characteristics of chapatti, a commonly consumed flat bread in South-Asia in relation to flour quality parameters. Whole meals of cultivars and commercial wheat samples were analysed for physicochemical, pasting, dough and baking properties. Flours contained medium protein contents (12.4–13.7%) and possessed medium to high gluten strength (51–88). Pasting and dough properties were also suitable for chapatti making. Chapatti sensory attributes were strongly related to gluten content ( r = −0.915) and strength ( r = 0.851). Moderate relationships were also observed with protein ( r = −0.665), falling number ( r = −0.750), water absorption ( r = −0.623) and maximum viscosity ( r = −0.745) of whole meal flours. Tearing force for chapatti was largely related to gluten content ( r = −0.893) and dough development time ( r = 0.847) but also showed reasonable relationships with gluten index ( r = 0.643), ash ( r = 0.640), falling number ( r = −0.681), maximum ( r = −0.743) and breakdown ( r = −0.650) viscosities. The information would be useful for household and commercial semi-mechanical chapatti-making process.