Characterisation of Indian wheat varieties for chapatti (flat bread) quality

Chapatti (flat bread) is a staple and traditional food consumed in India. The present study highlights correlation of physicochemical characteristics of Indian wheat varieties with quality of chapatti. Flour protein content, minerals, gluten, falling number were observed to observe their effects on chapatti quality. Texture analyzer (Model TA-XT 2i) in combination with sensory evaluation was successfully used for quality estimation of chapatti. Grain and flour characteristics were well correlated using multiple regression equations and principal component analysis to the overall chapatti score. Thousand kernel weight (r = 0.319; p ≤ 0.05), hectoliter weight (r = 0.540; p ≤ 0.05), SDS-sedimentation volume (r = 0.631; p ≤ 0.05), ash content (r = −0.562; p ≤ 0.05), copper content (r = 0.532; p ≤ 0.05), and iron content (r = 0.473; p ≤ 0.05) were found to be well correlated with the better chapatti quality. Grouping of wheat varieties into best, poor and moderate groups was done on their chapatti making performance. Keywords: Physicochemical, Texture analyzer, Sensory, Principal component analysis, Chapatt