Published Paper Details:

Chapati is the staple food of people in Indian subcontinent. Despite a heavy consumption of chapati, the commercial status of this food product has not yet been to the par. Standardization of chapati making is yet in the process of development. The assessment of present chapati testing method was performed by standard method publisheb by Haridas Rao et. a., (1986). 6 indian wheat cultivars and one standard commercial wheat flour were assessed for chapati making. Correlation study was done to find the physico-chemical factors that affect chapati quality. The total chapatti score was affected by moisture, gluten content, eating quality and the taste of the chapatti. Absorption was affected by the gluten. Dough development time and its stability were positively correlated. The present scoring method has many subjective parameters which add to the standard error in scoring method. The objective parameters like pliability and puffing were objective parameters and best suited for screening of chapati quality. There is a need to improve the test and reduce the number of subjective parameters so that chapati testers can test and reproduce the results at any place