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International Journal of Food Properties Volume 8, 2005 - Issue 2
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Original Articles

Instrumental Texture of Chapati as Affected by Barley Flour, Glycerol Monostearate and Sodium Chloride

Hardeep Singh Gujral Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, India
&
Shalini Gaur Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, India
Pages 377-385 | Received 13 Oct 2004, Accepted 19 Feb 2005, Published online: 06 Feb 2007

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Read on this site (3)

Paras Sharma & S. L. Kotari. (2017) Barley: Impact of processing on physicochemical and thermal properties—A review. Food Reviews International 33:4, pages 359-381.
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Hardeep Singh Gujral, Paras Sharma, Harprabhdeep Kaur & Jaspreet Singh. (2013) Physiochemical, Pasting, and Thermal Properties of Starch Isolated from Different Barley Cultivars. International Journal of Food Properties 16:7, pages 1494-1506.
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Marek Markowski, Katarzyna Majewska, Dariusz Kwiatkowski, Mateusz Malkowski & Grzegorz Burdylo. (2010) Selected Geometric and Mechanical Properties of Barley (Hordeum Vulgare L.) Grain. International Journal of Food Properties 13:4, pages 890-903.
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Articles from other publishers (20)

Saad Hadi Shetti. (2023) Rheological Properties of Wheat Flour when Mixed with Barley Flour. IOP Conference Series: Earth and Environmental Science 1158:11, pages 112018.
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Jasmina Lukinac & Marko Jukić. (2022) Barley in the Production of Cereal-Based Products. Plants 11:24, pages 3519.
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M.S. Hemalatha & U.J.S. Prasada Rao. (2022) Effect of surfactant and fat on chapati making quality and control of its staling. Current Research in Food Science 5, pages 11-18.
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Diksha Bassi, Kamaljit Kaur, Tarvinder Pal Singh & Jaspreet Kaur. (2020) Quality attributes and Chapatti making property of biofortified wheat as influenced by particle size. Journal of Food Science and Technology 58:3, pages 1156-1164.
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Shahid Yousaf, Saqib Arif, Qurrat Ul Ain Akbar, Hafiza Mehwish Iqbal & Salman Khurshid. (2020) Textural properties of chapatti from different wheat varieties flour. SN Applied Sciences 2:4.
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Satish Kumar, Madhu Patial & Rajiv Sharma. 2020. Accelerated Plant Breeding, Volume 1. Accelerated Plant Breeding, Volume 1 309 364 .
Han Wool Kim, Myoung-Sook Shin, Sue Jung Lee, Hye-Ryung Park, Hee Sook Jee, Taek Joon Yoon & Kwang-Soon Shin. (2019) Signaling pathways associated with macrophage-activating polysaccharides purified from fermented barley. International Journal of Biological Macromolecules 131, pages 1084-1091.
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Jessy Moza & Hardeep Singh Gujral. (2018) Mixolab, retrogradation and digestibility behavior of chapatti made from hulless barley flours. Journal of Cereal Science 79, pages 383-389.
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Sneh Narwal, Dinesh Kumar, Sonia Sheoran, R. P. S. Verma & R. K. Gupta. (2017) Hulless barley as a promising source to improve the nutritional quality of wheat products. Journal of Food Science and Technology 54:9, pages 2638-2644.
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Nermin Gozukirmizi & Elif Karlik. 2017. Brewing Technology. Brewing Technology.
Narender Raju Panjagari, Ashish Kumar Singh, Sangita Ganguly & Kangampalayam Palaniswamy Indumati. (2014) Beta-glucan rich composite flour biscuits: modelling of moisture sorption isotherms and determination of sorption heat. Journal of Food Science and Technology 52:9, pages 5497-5509.
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Shirin Pourafshar, Kurt A. Rosentrater & Padmanaban G. Krishnan. (2014) Using alternative flours as partial replacement of barbari bread formulation (traditional Iranian bread). Journal of Food Science and Technology 52:9, pages 5691-5699.
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Byung-Kee Baik. 2014. Barley. Barley 233 268 .
ZUBAIR FAROOQ, SALIM-UR REHMAN & MUHAMMAD ABID. (2013) APPLICATION OF RESPONSE SURFACE METHODOLOGY TO OPTIMIZE COMPOSITE FLOUR FOR THE PRODUCTION AND ENHANCED STORABILITY OF LEAVENED FLAT BREAD (NAAN). Journal of Food Processing and Preservation 37:5, pages 939-945.
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Paras Sharma & Hardeep Singh Gujral. (2012) Extrusion of Hulled Barley Affecting β-Glucan and Properties of Extrudates. Food and Bioprocess Technology 6:6, pages 1374-1389.
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Zubair FAROOQ, Nuzhat HUMA & Salim-ur- REHMAN. (2012) Selection of Wheat Variety for the Development of Composite Flour Naan with Enhanced Quality and Storability. Food Science and Technology Research 18:6, pages 805-811.
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P.S. Thondre, J.A. Monro, S. Mishra & C.J.K. Henry. (2010) High molecular weight barley β-glucan decreases particle breakdown in chapattis (Indian flat breads) during in vitro digestion. Food Research International 43:5, pages 1476-1481.
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Pariyarath S. Thondre & C. Jeya K. Henry. (2009) High-molecular-weight barley β-glucan in chapatis (unleavened Indian flatbread) lowers glycemic index. Nutrition Research 29:7, pages 480-486.
Crossref
Rosemary K. Newman & C. Walter Newman. 2008. Barley for Food and Health. Barley for Food and Health 144 177 .
Rosemary K. Newman & C. Walter Newman. 2008. Barley for Food and Health. Barley for Food and Health 133 143 .

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