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Control of chapati staling upon treatment of dough with amylases and xylanase

Hemalatha, M. S. and Leelavathi, K. and Salimath, P. V. and Prasada Rao, U. J. S. (2014) Control of chapati staling upon treatment of dough with amylases and xylanase. Food Bioscience, 5. 73 -84.

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Abstract

Chapati doughs were treated with amylases and xylanase, and were evaluated for various quality parameters such as texture, microstructure, amylograph characteristics, sensory properties, soluble starch and soluble amylose contents. On storage for 96 h, decrease in moisture content, increase in shear force, decrease in paste viscosity, decrease in soluble starch and soluble amylose contents were observed in control chapatis. However, upon treatment with enzymes, there were marginal changes in the above parameters. Microstructure studies indicated uniformity in starch granules in enzyme treated chapatis, while absence of uniformity in starch granules was observed in control chapatis. Overall quality scores for chapatis prepared from enzyme treated dough did not change significantly on storage, unlike control chapatis. Among the treatments, bacterial α-amylase and its combination with xylanase performed well. Thus, studies indicated that incorporation of these enzymes in dough retard staling of chapatis by bringing about the changes in the starch and rheological properties of chapatis.

Item Type: Article
Uncontrolled Keywords: Wheat Chapati Flat bread Staling
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 07 Enzyme Biochemistry
600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread
Divisions: Dept. of Biochemistry
Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Sep 2016 07:20
Last Modified: 21 Dec 2016 12:26
URI: http://ir.cftri.com/id/eprint/12344

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