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Effect of processing on nutritional quality characteristics of chapatti.
Source: Ranga Rao et al. 1986
| Characteristics(%) | Control | Cooled immediately | Slowly cooled |
|---|---|---|---|
| Moisture | 10.2 | 6.8 | 7.2 |
| Free lipids | 1.40 | 1.74 | 1.74 |
| Bound lipids | 0.99 | 0.73 | 0.72 |
| Salt soluble proteins | 2.5 | 2.8 | 2.7 |
| Gliadin | 4.2 | 4.5 | 4.5 |
| Glutenin | 4.9 | 4.2 | 4.2 |
