Bubbles in chapatti doughs

Chakrabarti-Bell, S, Wang, S, Patel, M, Weiss, R and Austin, P 2013, 'Bubbles in chapatti doughs', Journal of Cereal Science, vol. 57, no. 3, pp. 504-513.

Document type: Journal Article
Collection: Journal Articles

Title Bubbles in chapatti doughs
Author(s) Chakrabarti-Bell, S
Wang, S
Patel, M
Weiss, R
Austin, P
Year 2013
Journal name Journal of Cereal Science
Volume number 57
Issue number 3
Start page 504
End page 513
Total pages 10
Publisher Academic Press
Abstract Traditionally, chapattis are flatbreads made from atta (wholemeal Indian wheat flour). Non-atta chapattis have not been popular due to substandard product quality. To investigate what makes atta special for making chapattis, products were made using atta, Australian wholemeal wheat flour, gluten-free lupin flour, and a blend of lupin and wheat flours. Doughs were characterised by measuring strain-hardening and elastic recovery in compression and also bubble structures via 3-D X-ray micro-tomography. A method was developed to identify and separate bran, which appears as bubbles, in scans of doughs. Results highlighted the following: (1) elasticity of doughs is important for stabilising bubbles during rolling and baking, (2) atta doughs are low in strain-hardening but high in elasticity and retain bubbles the best after baking, and (3) lupins can be used to increase elasticity of Australian wheat flour doughs and to make gluten-free chapattis.
Subject Rheology
Food Processing
Numerical Modelling and Mechanical Characterisation
Keyword(s) Atta and lupin
Bubbles in doughs and chapattis
Dough elasticity
Visualisation of bran in chapatti doughs
DOI - identifier 10.1016/j.jcs.2013.02.006
Copyright notice Crown Copyright © 2013 Published by Elsevier Ltd. All rights reserved.
ISSN 0733-5210
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