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Comparison of Chapatti and Breadmaking Quality of Wheat Genotypes

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Survase, A., Furtado, A., Thengane, R., Fox, G., Taylor, T. and Henry, R. (2017) Comparison of Chapatti and Breadmaking Quality of Wheat Genotypes. Cereal Chemistry Journal, 94 (3). pp. 409-416. ISSN 0009-0352

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Article Link: https://doi.org/10.1094/CCHEM-04-16-0090-R


The chapatti and breadmaking quality of nine (eight Indian and one Australian) wheat (Triticum aestivum L.) cultivars was compared. The extension of a chapatti strip measured with a Kieffer dough extensibility rig correlated with chapatti scores for overall quality (r = 0.84), pliability (r = 0.91), hand feel (r = 0.72), chapatti eating quality (r = 0.68), and taste (r = 0.80). Overall chapatti quality also correlated with the resistance to extension of a chapatti strip (r = 0.68) when tested for uniaxial extension with a texture analyzer. The texture analyzer provided objectivity in the scoring of chapatti quality. The high-molecular-weight glutenin subunit protein composition assessed by sodium dodecyl sulfate polyacrylamide gel electrophoresis did not correlate with the overall chapatti score. A negative correlation was found between chapatti and bread scores (r = −0.77). The different requirements for chapatti and bread quality complicate the breeding of new wheat varieties and the exchange of germplasm between regions producing wheat for chapatti and those supplying bread producers.

Item Type:Article
Business groups:Crop and Food Science
Subjects:Plant culture > Harvesting, curing, storage
Plant culture > Food crops
Plant culture > Field crops > Wheat
Live Archive:28 Sep 2017 03:26
Last Modified:03 Sep 2021 16:51

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