Effect of composite flours and additives on the texture of chapati Original Research Article

Chapaties were prepared from composite flours and the tensile properties of the chapaties were determined using an Instron Universal Testing Machine. Parameters like extensibility, peak force to rupture, modulus of deformation and energy to rupture were used to describe texture. The whole wheat flour was replaced with flours from rice, corn, barley, millets and black gram. Effect of additives like skim milk powder, wet gluten, liquid shortening, carboxymethylcellulose, glycerol monosterate, sodium caseinate and diastase on chapati texture was also evaluated. Upon storage up to 24 h, the extensibility and energy to rupture decreased whereas modulus of deformation and peak load to rupture increased. It was observed that chapaties made from some composite flours showed higher extensibility even after 24 h of storage, especially barley. Some of the additives like wet gluten and sodium caseinate also significantly improved the texture of chapati.