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Comparison of Chapatti and Breadmaking Quality of Wheat Genotypes
- Survase, Abhijeet, Furtado, Agnelo, Thengane, Ratnakar, Fox, Glen, Taylor, Terence, Henry, Robert
- Cereal chemistry 2017 v.94 no.3 pp. 409-416
- Triticum aestivum, breadmaking quality, breads, breeding, cultivars, dough, extensibility, genotype, germplasm, glutenins, polyacrylamide gel electrophoresis, protein composition, sodium dodecyl sulfate, taste, texture, wheat
- The chapatti and breadmaking quality of nine (eight Indian and one Australian) wheat (Triticum aestivum L.) cultivars was compared. The extension of a chapatti strip measured with a Kieffer dough extensibility rig correlated with chapatti scores for overall quality (r = 0.84), pliability (r = 0.91), hand feel (r = 0.72), chapatti eating quality (r = 0.68), and taste (r = 0.80). Overall chapatti quality also correlated with the resistance to extension of a chapatti strip (r = 0.68) when tested for uniaxial extension with a texture analyzer. The texture analyzer provided objectivity in the scoring of chapatti quality. The high-molecular-weight glutenin subunit protein composition assessed by sodium dodecyl sulfate polyacrylamide gel electrophoresis did not correlate with the overall chapatti score. A negative correlation was found between chapatti and bread scores (r = −0.77). The different requirements for chapatti and bread quality complicate the breeding of new wheat varieties and the exchange of germplasm between regions producing wheat for chapatti and those supplying bread producers.