Comparative studies on chapaties [bread in Bangladesh] prepared from maize, wheat and maize-wheat mixed flours
1992
Das, U.R. | Zaman, M.A. | Islam, M.H. | Hossain, S.A.
Suitability of three maize varieties viz., Shuvra, Barnali and Mohar, and proportions of mixing maize and wheat (cv. Kanchan) flours for making chapati was studied. Sole Kanchan dough showed extreme stickiness as gluten content was high, but it decreased with addition of maize flour. Spread of sole Shuvra dough during flattening was poor but those of all other sole and combination treatments were very good to fair. Margins of chapaties of all the treatments were very good to fair except sole Barnali and sole Shuvra which were uneven. Baking quality was good except for sole Barnali and sole Shuvra. The smell of baked chapaties from sole Barnali was liked very much, whereas that of sole Kanchan was liked moderately and others were liked moderately to slightly. Panelists gave scores for colours and tastes of all maize treatments similar to that of sole Kanchan except the combination of Mohar-Kanchan in 1:2 ratio. Textures of all the treatments did not differ significantly from sole Kanchan except sole Barnali, sole Mohar, Barnali-Kanchan in 1:1 ratio, and Mohar-Kanchan in 1:1 and 1:2 ratios.
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Эту запись предоставил Bangladesh Agricultural Research Council