. 2020 Jul 11;58(3):1156–1164. doi: 10.1007/s13197-020-04629-6

Table 4.

Chapatti making and sensory quality of whole wheat flour with different particle size fractions

Sample	Puffing height (cm)	Water absorption (%)	Dough handling	Extensibility (N)	Appearance	Texture	Taste	Aroma	Overall acceptability
Whole	7.58^a ± 1.48	75^a ± 0.61	Smooth	1.12^d ± 0.01	8.07^b ± 0.04	8.03^b ± 0.05	7.50^bc ± 0.20	7.80^b ± 0.17	7.85^b ± 0.09
355 μm	7.57^a ± 1.00	76^a ± 1.20	Very Smooth	1.56^c ± 0.21	8.17^ab ± 0.29	8.02^b ± 0.17	8.20^ab ± 0.10	7.80^b ± 0.11	8.05^b ± 0.07
180 μm	7.64^a ± 0.94	76^a ± 0.60	Very Smooth	1.83^a ± 0.41	8.83^a ± 0.39	8.83^a ± 0.24	8.67^a ± 0.05	8.67^a ± 0.25	8.75^a ± 0.35
150 μm	7.37^a ± 0.96	75^a ± 1.0	Smooth	1.72^b ± 0.01	7.82^b ± 0.37	7.67^b ± 0.21	7.36^c ± 0.48	7.78^b ± 0.03	7.66^b ± 0.20

Values are expressed as means of three replications ± standard deviation

Values with different letters in superscript differ significantly (p ≤ 0.05)