Effect of damaged starch on the pasting characteristics and tandoori roti making quality of whole wheat flour.

Pasting properties of whole wheat flour with different contents of damaged starch were measured at different heating rates in a rapid visco analyser. Results indicated that the damaged starch content correlated significantly with peak viscosity (r = + 0.73, P < 0.01), hot paste viscosity (r = - 0.88, P < 0.01) and cold paste viscosity (r = -0.91, P < 0.01). Starch damage was also correlated significantly with overall quality of tandoori roti (r = 0.91, P < 0.01). The overall quality of roti was influenced mainly by sensory texture. Optimum damaged starch content of whole wheat flour for preparation of good quality tandoori roti was 14-15%.