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Bread and chapati making quality of Indian durum wheats.

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Relation http://ir.cftri.com/3221/
JFST-120-76
 
Title Bread and chapati making quality of Indian durum wheats.
 
Creator Prabhavathi, C.
Haridas Rao, P.
Shurpalekar, S. R.
 
Subject 04 Wheat
26 Bakery products
 
Description 28 var. of Indian durum wheats and their blends with a soft Triticum aestivum wheat, Chhoti lerma, have been studied for bread making and chapatti making quality. Var. Local red, Amrit, A-206, A-1-1-2-3, HD-4519 and HD-4530 as such had excellent bread making quality and may be categorized as bread type durums. 10 var.: Local red, Amrit, NI-5759, A-1-8-1, HI-7597, WL-1002, HD-4519, HD-4530, HD-4502 and A-9-30-1, when blended with Chhoti lerma even at 15% level, gave excellent bread. Chapattis made from 93-95% extraction flour (atta) from 14 durum var. as such, were of excellent quality; while most of the Chhoti lerma blends with different durums at 15-25% level gave excellent chapattis. Unlike bread wheats, no correlation was observed between the farinograph water absorption of the flour and the chapatti making quality. Only HD-4530 and HD-4519, when used as such or in a blend with Chhoti lerma, gave excellent bread as well as chapattis.
 
Date 1976
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/3221/1/JFST_13%286%29_313-317.pdf
Prabhavathi, C. and Haridas Rao, P. and Shurpalekar, S. R. (1976) Bread and chapati making quality of Indian durum wheats. Journal of Food Science and Technology, India, 13 (6). 313-317, 5 ref..