EFFECT OF INCORPORATION OF DEFATTED SOYFLOUR ON THE TEXTURE OF CHAPATIS

Incorporation of defatted soyflour in an all wheat flour for making chapatis has a significant effect on its nutritive profile and textural profile parameters. The protein content was increased from 11.9% to 19.8% at the 20% blending level. The textural parameters hardness, cohesiveness, springiness...

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Bibliographic Details
Published in:	Journal of texture studies Vol. 31; no. 6; pp. 609 - 614
Main Authors:	GANDHI, A. P., KOTWALIWALE, N., TAIMINI, V., KAWALKAR, J., SRIVASTAV, D. C., PARIHAR, V. S., NADH, P. RAGHU
Format:	Journal Article
Language:	English
Published:	Oxford, UK Blackwell Publishing Ltd 01-12-2000 Blackwell
Subjects:	Biological and medical sciences Cereal and baking product industries Food industries Fundamental and applied biological sciences. Psychology General aspects Methods of analysis, processing and quality control, regulation, standards Asia India Leguminous meal Delipidation Cereal product Food preservation Chapatty Shelf life Texture Traditional food stuff Property formulation relationship Rheological properties Soybean meal
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Summary:	Incorporation of defatted soyflour in an all wheat flour for making chapatis has a significant effect on its nutritive profile and textural profile parameters. The protein content was increased from 11.9% to 19.8% at the 20% blending level. The textural parameters hardness, cohesiveness, springiness and chewiness were also affected by the addition of defatted soyflour both at zero and 24 h of storage. All the chapatis were acceptable when fresh but not after 24 h.
Bibliography:	ArticleID:JTXS609 ark:/67375/WNG-7ZLHP7K2-T istex:9F9AD8B9F7C0C9705225FED0FBDF9C7AD72446F2
ISSN:	0022-4901 1745-4603
DOI:	10.1111/j.1745-4603.2000.tb01023.x