ABSTRACTThe effect of whole wheat flour granulation, bran size, damaged starch and protein contents on the quality ofchapatiis reported. The cutting, puncture and stretching force values (taken on Zwick universal testing machine) onchapatiesproduced from finer whole wheat flour with higher damaged starch as well as higher water absorption, were lower, thus indicating their soft texture. The inclusion of coarse bran (15) into 85 extraction flour, adversely affected thechapatitexture; however a similar addition of fine bran showed no deterimental effect.
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