EFFECTS OF BARLEY FLOUR, WET GLUTEN AND LIQUID SHORTENING ON THE TEXTURE AND STORAGE CHARACTERISTICS OF CHAPATI

Abstract

ABSTRACT The texture of fresh and stored chapati was evaluated using a tensile deformation test. Chapaties were prepared by adding barley flour (0; 10 and 20% w/w), wet gluten (0; 15 and 30% w/w) and liquid shortening (0; 1.5 and 3% v/w). The extensibility, load to rupture, energy to rupture and deformation modulus for fresh control chapati was 8.2 mm, 2.3 N, 0.0297 J and 0.249 MPa which changed to 3.2 mm, 2.85 N, 0.0087 J and 0.790 MPa on storage for 24 h. Wet gluten, barley flour and liquid shortening in various combinations markedly improved the quality of fresh as well as stored chapati. A regression model (R 2 0.83 ‐ 0.99) was developed and the coefficients can be used to estimate the textural behaviour of chapati.