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- W2585190410 abstract "Seven varieties of whole wheat flours and wheat-soy composite flour mixtures used for preparation of chapati were analyzed for their physicochemical properties. Water holding capacity and the water absorption index were determined gravimetrically. Soy bean flour was shown to have effect on the properties and functionality of the wheat flour. Addition of soy-flour to the wheat flour increased the water absorption from 1.9g/g in control wheat flour samples to 2.3g/g in wheat-soy composite mixtures with an addition of 30% soy bean flour. Similar trends were observed in the other wheat varieties. Soy bean flour could be added to wheat flour to prepare chapaties to improve their nutritional quality. It may be concluded that incorporating desirable amount of soy-bean flour to wheat flour up to 20% with required amount of water would yield softer and more pliable chapaties." @default.
- W2585190410 created "2017-02-10" @default.
- W2585190410 creator A5085164495 @default.
- W2585190410 date "2004-09-09" @default.
- W2585190410 modified "2023-09-23" @default.
- W2585190410 title "Soluble fiber and resistant starch components in some Indian and Canadian wheat varieties and in a wheat-soy product - Chapati" @default.
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