ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Chapaties made from different wheat varieties differ in puffing and textural characteristics. These differences have been found to be related to the relative quantities of gliadins, glutenins and residue proteins in respective glutens. Wheat varieties having about equal quantities of gliadins, glutenins and residue proteins give fully puffed soft and pliable chapaties. Wheat varieties having more of residue protein give leathery chapaties and varieties having more of gliadin give relatively stiff chapaties. Applications of Warner-Bratzler shear press for evaluating chapati texture is discussed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1982.tb11067.x
