Indian wheat cultivars: their carbohydrate profile and its relation to tandoori roti quality

Tandoori roti, a wheat-based Indian traditional product, prepared by sheeting the whole wheat flour dough into 2–3 mm thickness and 15–20 cm diameter, is baked in a special type of oven known as a ‘tandoorʹ. Six commercially-grown wheat varieties were evaluated for their physico-chemical characteristics and carbohydrate profiles. Rheological studies indicated a significant difference among the varieties, especially between varieties having good (Cpan-3004: Sensory score, 28.27) and poor (PBW-138: Sensory score, 23.22) tandoori roti-making quality. The peak viscosity correlated well with the damaged starch content. The carbohydrate profiles of wheats indicated that the water soluble polysaccharides and destarchified flour fractions contained mainly arabinose and xylose along with glucose. The contents of arabinose and xylose were higher in the fractions of the variety having good tandoori roti-making quality.