Brabender Farinograph, Research extensometer, and Hilliff chapatti press as tools for standardization and objective assessment of chapatti dough.

The successful use of the Brabender
Farinograph, Henry Simon Research
extensometer, and Hilliff chapatti press for
standardization and objective evaluation of
chapaui doughs based on 93-95% extraction
wheat flour (Olta) has been demonstrated.
With a 50-g mixing bowl in lever position 1:3
of the farinograph. water absorption (%) and
mixing lime for any wheat flour could be
detennined by running a farinogram at the
optimum dough consistency of 500 ± 20 BU.
Optimum conditions for preparation of a
chapatti dough were: 1 min of initial mixing,
followed by a 5~mill rest period, and filial
mixing until 1-2 min after the chapalti dough
had attained the maximum consistency. The
rolling characteristics of chapatti dough, as
reflected by its stretching and spreading
properties, could be objectively evaluated
using the extensometer and the chapalli press,
respectively. The farinograph'mixed dough
could be rolled into chapatties immediately,
lhereby avoiding the conventional rest period
o[ about I hr. Based on the standard doughs
thus obtained, the chapaui-making quality of
six varieties of Indian aestivum wheats was
evaluated