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...

Full description

Saved in:
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
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
cited_by cdi_FETCH-LOGICAL-c4373-af8d49976fe89f4c6219cbed61af04cb314c90b16d003b6d997ef94164dcdb13
cites cdi_FETCH-LOGICAL-c4373-af8d49976fe89f4c6219cbed61af04cb314c90b16d003b6d997ef94164dcdb13
container_end_page 1720
container_issue 9
container_start_page 1714
container_title International journal of food science & technology
container_volume 43
creator Yadav, Deep N
Patki, Prakash E
Khan, Mohammad A
Sharma, Gopal K
Bawa, Amrindar S
description 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
doi_str_mv 10.1111/j.1365-2621.2008.01763.x
format article
fullrecord <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_34178844</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>34178844</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4373-af8d49976fe89f4c6219cbed61af04cb314c90b16d003b6d997ef94164dcdb13</originalsourceid><addsrcrecordid>eNqNkEtv1DAURi0EEsPAb8Ab2CX4lTjZVKqqztCHYNEBlpZjX3cyTePBTttJfz1OU80ab2zrnvv5-iCEKclpWt92OeVlkbGS0ZwRUuWEypLnhzdocSy8RQtSFyQrBOPv0YcYd4QQxqVYoHDuHJgBe4ddAHiGbNjqJ2xG00HEurdYW9sO7WO6-R6HLfjO37ZGdy_FCH30YcT74PcQhnaiHA6g7YgHjxt9BynXP0OPzVbv9UR8RO-c7iJ8et2XaLM635x9z65_ri_OTq8zI7jkmXaVFXUtSwdV7YRJ_6hNA7ak2hFhGk6FqUlDS0sIb0qbUHC1oKWwxjaUL9HXOTbN9vcB4qDu22ig63QP_iEqLqisKiESWM2gCT7GAE7tQ3uvw6goUZNjtVOTSjWpVJNj9eJYHVLrl9c3dExKXNC9aeOxn5FCSpGkL9HJzD21HYz_na8uLlc30zEFZHNAGwc4HAN0uFOl5LJQf36s1dVGSPqbrVWV-M8z77RX-jakoX7dMEI5ITVjpKr4Py4iqYo</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>34178844</pqid></control><display><type>article</type><title>Effect of freeze-thaw cycles and additives on rheological and sensory properties of ready to bake frozen chapaties</title><source>Wiley</source><source>Oxford University Press Open Access</source><creator>Yadav, Deep N ; Patki, Prakash E ; Khan, Mohammad A ; Sharma, Gopal K ; Bawa, Amrindar S</creator><creatorcontrib>Yadav, Deep N ; Patki, Prakash E ; Khan, Mohammad A ; Sharma, Gopal K ; Bawa, Amrindar S</creatorcontrib><description>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</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/j.1365-2621.2008.01763.x</identifier><identifier>CODEN: IJFTEZ</identifier><language>eng</language><publisher>Oxford, UK: Oxford, UK : Blackwell Publishing Ltd</publisher><subject>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</subject><ispartof>International journal of food science &amp; technology, 2008-09, Vol.43 (9), p.1714-1720</ispartof><rights>2008 Institute of Food Science and Technology</rights><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4373-af8d49976fe89f4c6219cbed61af04cb314c90b16d003b6d997ef94164dcdb13</citedby><cites>FETCH-LOGICAL-c4373-af8d49976fe89f4c6219cbed61af04cb314c90b16d003b6d997ef94164dcdb13</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&amp;idt=20577442$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Yadav, Deep N</creatorcontrib><creatorcontrib>Patki, Prakash E</creatorcontrib><creatorcontrib>Khan, Mohammad A</creatorcontrib><creatorcontrib>Sharma, Gopal K</creatorcontrib><creatorcontrib>Bawa, Amrindar S</creatorcontrib><title>Effect of freeze-thaw cycles and additives on rheological and sensory properties of ready to bake frozen chapaties</title><title>International journal of food science &amp; technology</title><description>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</description><subject>Additives</subject><subject>alveographic properties</subject><subject>Biological and medical sciences</subject><subject>Food industries</subject><subject>freeze-thaw cycles</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>ready to bake frozen chapaties</subject><subject>texture profile</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><recordid>eNqNkEtv1DAURi0EEsPAb8Ab2CX4lTjZVKqqztCHYNEBlpZjX3cyTePBTttJfz1OU80ab2zrnvv5-iCEKclpWt92OeVlkbGS0ZwRUuWEypLnhzdocSy8RQtSFyQrBOPv0YcYd4QQxqVYoHDuHJgBe4ddAHiGbNjqJ2xG00HEurdYW9sO7WO6-R6HLfjO37ZGdy_FCH30YcT74PcQhnaiHA6g7YgHjxt9BynXP0OPzVbv9UR8RO-c7iJ8et2XaLM635x9z65_ri_OTq8zI7jkmXaVFXUtSwdV7YRJ_6hNA7ak2hFhGk6FqUlDS0sIb0qbUHC1oKWwxjaUL9HXOTbN9vcB4qDu22ig63QP_iEqLqisKiESWM2gCT7GAE7tQ3uvw6goUZNjtVOTSjWpVJNj9eJYHVLrl9c3dExKXNC9aeOxn5FCSpGkL9HJzD21HYz_na8uLlc30zEFZHNAGwc4HAN0uFOl5LJQf36s1dVGSPqbrVWV-M8z77RX-jakoX7dMEI5ITVjpKr4Py4iqYo</recordid><startdate>200809</startdate><enddate>200809</enddate><creator>Yadav, Deep N</creator><creator>Patki, Prakash E</creator><creator>Khan, Mohammad A</creator><creator>Sharma, Gopal K</creator><creator>Bawa, Amrindar S</creator><general>Oxford, UK : Blackwell Publishing Ltd</general><general>Blackwell Publishing Ltd</general><general>Blackwell Science</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>200809</creationdate><title>Effect of freeze-thaw cycles and additives on rheological and sensory properties of ready to bake frozen chapaties</title><author>Yadav, Deep N ; Patki, Prakash E ; Khan, Mohammad A ; Sharma, Gopal K ; Bawa, Amrindar S</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4373-af8d49976fe89f4c6219cbed61af04cb314c90b16d003b6d997ef94164dcdb13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Additives</topic><topic>alveographic properties</topic><topic>Biological and medical sciences</topic><topic>Food industries</topic><topic>freeze-thaw cycles</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>ready to bake frozen chapaties</topic><topic>texture profile</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yadav, Deep N</creatorcontrib><creatorcontrib>Patki, Prakash E</creatorcontrib><creatorcontrib>Khan, Mohammad A</creatorcontrib><creatorcontrib>Sharma, Gopal K</creatorcontrib><creatorcontrib>Bawa, Amrindar S</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology &amp; Engineering</collection><collection>Engineering Research Database</collection><jtitle>International journal of food science &amp; technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yadav, Deep N</au><au>Patki, Prakash E</au><au>Khan, Mohammad A</au><au>Sharma, Gopal K</au><au>Bawa, Amrindar S</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of freeze-thaw cycles and additives on rheological and sensory properties of ready to bake frozen chapaties</atitle><jtitle>International journal of food science &amp; technology</jtitle><date>2008-09</date><risdate>2008</risdate><volume>43</volume><issue>9</issue><spage>1714</spage><epage>1720</epage><pages>1714-1720</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>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</abstract><cop>Oxford, UK</cop><pub>Oxford, UK : Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2008.01763.x</doi><tpages>7</tpages></addata></record>
fulltext fulltext
identifier ISSN: 0950-5423
ispartof International journal of food science & technology, 2008-09, Vol.43 (9), p.1714-1720
issn 0950-5423
1365-2621
language eng
recordid cdi_proquest_miscellaneous_34178844
source Wiley; Oxford University Press Open Access
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
title Effect of freeze-thaw cycles and additives on rheological and sensory properties of ready to bake frozen chapaties
url http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-02T18%3A22%3A14IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20freeze-thaw%20cycles%20and%20additives%20on%20rheological%20and%20sensory%20properties%20of%20ready%20to%20bake%20frozen%20chapaties&rft.jtitle=International%20journal%20of%20food%20science%20&%20technology&rft.au=Yadav,%20Deep%20N&rft.date=2008-09&rft.volume=43&rft.issue=9&rft.spage=1714&rft.epage=1720&rft.pages=1714-1720&rft.issn=0950-5423&rft.eissn=1365-2621&rft.coden=IJFTEZ&rft_id=info:doi/10.1111/j.1365-2621.2008.01763.x&rft_dat=%3Cproquest_cross%3E34178844%3C/proquest_cross%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c4373-af8d49976fe89f4c6219cbed61af04cb314c90b16d003b6d997ef94164dcdb13%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=34178844&rft_id=info:pmid/&rfr_iscdi=true