Selection of wheat variety for the development of composite flour naan with enhanced quality and storability

Abstract

Wheat, the main ingredient of the leavened flat bread (naan) has low quality protein because it is deficient in certain essential amino acids. In countries like Pakistan wheat, the main source of protein for general masses needs selection/supplementation with some good protein source. Various levels (5, 10, 15, 20 and 25%) of chickpea flour and glycerol monostearate (GMS) emulsifier (0.2, 0.4, 0.6, 0.8 and 1.0%) were therefore added to the flours of two Pakistani wheat varieties (LU-26 and 31) for naan production and quality improvement respectively on storage (0, 12 and 24 h). The addition of chickpea flour proportionately affected the proximate composition of the composite flours and sensory characteristics of the naans. Wheat variety LU-26 was ranked highest at 10% addition of chickpea flour and 0 h storage. With 15% supplementation, the nutrition of the naan was enhanced but its textural quality deteriorated which was improved adding 0.4% GMS.