How to determine the quality of 'whole wheat flour' that is used to make chapati in the indian cuisine?

I want my chapati to fluff up, and not be sticky while kneading it or chewing it. Asked by Shveta 32 months ago Similar questions: determine quality 'whole wheat flour' make chapati indian cuisine Food & Drink > Food.

Similar questions: determine quality 'whole wheat flour' make chapati indian cuisine.

Given below the answer The suitability of whole wheat flour for chapati making was evaluated with subjective and objective parameters. An instrument-based method using Instron Universal Testing Machine (IUTM) for measuring the force needed to tear chapaties was standardized. The elongation curve area (ECA) of unbaked and baked chapaties and its correlation with sensory scores was evaluated.

Other quality parameters of wheat flour such as protein content, wet and dry gluten content, water absorption capacity, sodium dodecyl sulphate-sedimentation volume (SDC-SV) and elasticity recovery (ER) ratio were studied. Their relationship with the sensory scores of chapati and Instron measured ECA was evaluated. The results indicated that ECA of baked and unbaked chapati, as measured by IUTM, can serve as an objective method to assess the suitability of whole wheat flour for chapati making.

Sources: http://www.cababstractsplus.org/abstracts/Abstract.aspx?AcNo=20043168559 .

Fortified Chapatti -- My daily Indian flatbread Fortified Chapatti -- My daily Indian flatbread Bread, made of whole grains, is an essential part of an Indian diabetic diet. Often, it is necessary to shun rice because of its carbohydrate-rich composition, which can spike blood glucose to unacceptable levels. Breads can be made from various different flours: whole wheat flour, refined or white flour, jowar or pearl millet flour, ragi or finger millet flour, cornflour, oatmeal, and so on.

They can be leavened or unleavened, flat or rounded, toasted or grilled or baked or fried. Amazingly, unleavened bread dough can also be cooked directly on coals or toasted directly on the stove flame, as seen in Indian cuisine. Any additive can be added to enhance flavor -- fruits, vegetables, cheese, spices such as cinnamon, caraway seeds, anise, sesame seeds and so on.

The good thing about bread is that it can be stored for some length of time, unlike rice or lentils which spoil rather quickly once cooked. Bread dough also freezes very well, so leftovers can be stashed away in the freezer for future use. Even stale bread has its uses in soups and puddings.

Because of its lengthy storage properties and nutrition, bread could be easily and creatively used to feed homeless and poverty-stricken people around us. In the event of famines, bread and water is certainly not something to sneer at, no matter what history says. I feel the humble chapatti would be a good representative of Indian cuisine at every strata of society.

This simple and everyday recipe is my entry for the World Food Day Event jointly hosted by Bellini Valli of More Than Burnt Toast and Ivy of Kopiaste. This event is their idea of trying to bring the world a little bit closer via the blogging community. World Food Day celebrates the birth of the Food and Agriculture Organization of the United Nations; the organization was founded on October 16th, 1945.

The theme for 2008 (World Food Security: the Challenges of Climate Change and Bioenergy) is appropriately focussed on the climbing food costs that keep good food out of the reach of 923 million undernourished people the world over. Because of global warming, this crisis is only going to escalate in future years. Every creature on this planet has a right to food.

Let us join hands and try to make a difference, in our own small way, to the lives of others less fortunate than ourselves. Chapattis can be had plain with curds. They can be eaten with pickles, chutneys, simple cooked veggies and lentils, or elaborate curries.So it is a perfect Indian recipe to dedicate on World Food Day.

The fortified chapatti is a whole wheat flat bread I make everyday for my family and I include flours of good quality proteins which I stack within arm's reach in my kitchen. I add a spoon or two of all the additional powders along with the whole wheat, which is the main ingredient. These are the additional flours I add: Wheat bran: I add this to increase the insoluble fiber content in the bread.

Constipation is a common complaint, especially in the elderly and those afflicted with longstanding diabetes or chronic digestive problems. Wheat germ: This is something I need to buy and store in bulk because very often this is missing on supermarket shelves. Since it can turn rancid easily because of its oils, I only buy small packets that I can use within a short duration.

Once opened This flaky portion of the wheat grain is rich in vitamin E and many minerals like magnesium, potassium, zinc, calcium. It has high-quality proteins. Sources: http://recipe4deesaster.blogspot.com/2008/10/fortified-chapatti-my-daily-indian.html .

1 Bread products are very much a matter of taste. You'll just have to try the various flours available to you and see which ones produce the effect you want.

Bread products are very much a matter of taste. You'll just have to try the various flours available to you and see which ones produce the effect you want.

I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.