Bubbles in chapatti doughs |
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| Authors: | S. Chakrabarti-Bell S. Wang M.J. Patel R.M. Weiss P.J. Austin |
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| Affiliation: | 1. Centre for Grain Food Innovation, 26 Dick Perry Avenue, Kensington, WA 6151, Australia;2. CSIRO Food Futures National Research Flagship, GPO Box 1600, Canberra, ACT 2601, Australia;3. Research Computing Center, The University of Chicago, 6030 S. Ellis Ave., Chicago, IL 60637, USA;4. CSIRO Process Science and Engineering, Conlon Street, Waterford, WA 6152, Australia |
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| 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. |
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| Keywords: | Atta and lupin Dough elasticity Bubbles in doughs and chapattis Visualisation of bran in chapatti doughs |
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