Publication no. C-1997-0620-03R |  VIEW ARTICLE

Effect of Roller Mill Extraction Rate on the Chapatti-Making Quality of Canadian Flours (1).

D. W. Hatcher (2), J. E. Kruger (2), and Y. S. Dhaliwal (3). (1) Paper 754 of the Grain Research Laboratory, Canadian Grain Commission. (2) Grain Research Laboratory, Canadian Grain Commission, 1404-303 Main St. Winnipeg, MB, Canada R3C 3G8. (3) Dept. of Food Science and Nutrition, Himachal Pradesh Agricultural University, Palampur-176062 India. Cereal Chem. 74(4):502-508. Accepted April 11, 1997. Copyright 1997 by the Department of Agriculture and Agri-Food, Government of Canada.

The effect of roller mill extraction rate on the chapatti-making poten­tial of Canadian wheat from six different classes was assessed. Objective measurement of texture including pliability, puncturability, and tearing force, in conjunction with color, discerned significant differences due to flour extraction rate as well as wheat class. The 85% extraction yield was determined by sensory panelists to yield the best chapatti. Analyses of objective measurements, HunterLab values L*, a*, and b*, in conjunction with sensory assessments, suggested that the optimum chapatti have a brightness (L*) of 75–79, redness (a*) of 1.5–4.0, and a yellowness (b*) >17. Sensory scoring compared with objective measurement indicated that a tearing force of <4.0 kg was necessary to achieve optimum panelist evaluation of tearing and chewability. The primary reasons for a fair rating were attributable to either a too white and nonwheaty taste for the low extraction flours or, in the case of the 95% extraction material, dark chapattis with a slightly off flavor. No chapatti prepared from any of the wheat classes or varying extraction rate flours resulted in an unaccept­able rating. Evidence suggests that removal of low-extraction mill­streams, up to 40%, from a 85% extraction yield flour did not have a detrimental effect on chapatti quality.