Effect of freeze-thaw cycles and additives on rheological and sensory properties of ready to bake frozen chapaties

The wheat grains were conditioned at 18% moisture level for 1 h followed by heating for 80 s in a microwave oven to reduce the activity of polyphenol oxidase as well as other lipolytic and oxidative enzymes. The dough samples were prepared from whole wheat flour (milled from microwave treated wheat...

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Bibliographic Details
Published in:International journal of food science & technology 2008-09, Vol.43 (9), p.1714-1720
Main Authors: Yadav, Deep N, Patki, Prakash E, Khan, Mohammad A, Sharma, Gopal K, Bawa, Amrindar S
Format: Article
Language:English
Subjects:
Additives
alveographic properties
Biological and medical sciences
Food industries
freeze-thaw cycles
Fundamental and applied biological sciences. Psychology
ready to bake frozen chapaties
texture profile
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Summary:The wheat grains were conditioned at 18% moisture level for 1 h followed by heating for 80 s in a microwave oven to reduce the activity of polyphenol oxidase as well as other lipolytic and oxidative enzymes. The dough samples were prepared from whole wheat flour (milled from microwave treated wheat grains) using 68% water and 2% salt on flour weight basis as common ingredients. The additives like glycerol monostearate and glycerol (5% and 1% respectively on flour weight basis) were also used in order to study their effects on the quality of ready to bake frozen chapaties (R-BFC) during freeze-thaw cycles. Alveographic properties of R-BFC as well as textural profile and sensory quality of chapaties prepared from R-BFC samples were evaluated during repeated freeze-thaw (FT) cycles. Results showed that the alveographic properties (P, L, and W) decreased significantly (P
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.2008.01763.x