@article{Raza:198409,
      recid = {198409},
      author = {Raza, Saeeda and Kanwal, Saima and Naseem, Khalid and  Bibi, Naseem and Bibi, Amina},
      title = {Effect of Substitution of Wheat with Maize on  Technological and Organoleptic Properties of Chapatties},
      journal = {Asian Journal of Agriculture and Rural Development},
      address = {2014-04},
      number = {393-2016-23851},
      series = {3-449-AJARD-4(4)2014-292-296},
      pages = {5},
      year = {2014},
      abstract = {Unleavened flat bread (chapatti) was prepared from wheat  (Tritium aestivum) and maize (Zea mays) composite flour.  The wheat flours from mill and grindstone were collected  from local market and blended with maize flour in 100:0,  90:10, 80:20 proportions. Technological and rheological  studies revealed that gluten, falling number and water  absorption values decreased with increased maize  proportion. Increased dough development time by addition of  20% maize flour for either flour types was observed.  Decrease in dough stability was observed by increased maize  proportion in grindstone flour but in mill flour decrease  with 10% maize and increase with 20% maize is noted.  Overall Farinographic quality was highest in 20% blend of  maize in grindstone flour. Chapatties were prepared and  subjected to organoleptic tests by a panel of trained  judges and 20% blend get maximum acceptability.},
      url = {http://ageconsearch.umn.edu/record/198409},
      doi = {https://doi.org/10.22004/ag.econ.198409},
}