Current study was designed to evaluate sensory and textural quality characteristics of chapatti, a commonly consumed flat bread in South-Asia in relation to flour quality parameters. Whole meals of cultivars and commercial wheat samples were analysed for physicochemical, pasting, dough and baking properties. Flours contained medium protein contents (12.4-13.7%) and possessed medium to high gluten strength (51-88). Pasting and dough properties were also suitable for chapatti making. Chapatti sensory attributes were strongly related to gluten content (r = -0.915) and strength (r = 0.851). Moderate relationships were also observed with protein (r = -0.665), falling number (r = -0.750), water absorption (r = -0.623) and maximum viscosity (r = -0.745) of whole meal flours. Tearing force for chapatti was largely related to gluten content (r = -0.893) and dough development time (r = 0.847) but also showed reasonable relationships with gluten index (r = 0.643), ash (r = 0.640), falling number (r = -0.681), maximum (r = -0.743) and breakdown (r = -0.650) viscosities. The information would be useful for household and commercial semi-mechanical chapatti-making process.

中文翻译：

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薄饼的感官和质感与全麦粉和面团特性有关。

当前的研究旨在评估薄煎饼（chapatti）的感官和质地质量特征，该薄饼是南亚常见的扁平面包，与面粉质量参数相关。分析了全麦品种和商品小麦样品的理化，糊化，面团和烘烤特性。面粉中蛋白质含量中等（12.4-13.7％），面筋强度中等至高（51-88）。糊状和面团性质也适合薄饼制作。薄饼的感官属性与面筋含量（r = -0.915）和强度（r = 0.851）密切相关。还观察到与全麦粉的蛋白质（r = -0.665），下降数（r = -0.750），吸水率（r = -0.623）和最大粘度（r = -0.745）具有适度的关系。薄饼的撕裂力很大程度上与面筋含量有关（r = -0。893）和面团发育时间（r = 0.847），但与面筋指数（r = 0.643），灰分（r = 0.640），下降次数（r = -0.681），最大值（r = -0.743）和分解显示出合理的关系（r = -0.650）粘度。该信息将对家用和商用半机械薄饼制作过程有用。