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Effects of hydrocolloids on partial baking and frozen storage of wheat flour chapatti

Ahmed, Anwaar, Anjum, Mahwish, Ahmad, Asif, Khalid, Nauman, Randhawa, Muhammad A, Ahmad, Zulfiqar and Farid, Wajiha 2013, Effects of hydrocolloids on partial baking and frozen storage of wheat flour chapatti, Food science and technology research, vol. 19, no. 1, pp. 97-103, doi: 10.3136/fstr.19.97.

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Title Effects of hydrocolloids on partial baking and frozen storage of wheat flour chapatti
Author(s) Ahmed, Anwaar
Anjum, Mahwish
Ahmad, Asif
Khalid, NaumanORCID iD for Khalid, Nauman orcid.org/0000-0002-8045-199X
Randhawa, Muhammad A
Ahmad, Zulfiqar
Farid, Wajiha
Journal name Food science and technology research
Volume number 19
Issue number 1
Start page 97
End page 103
Total pages 7
Publisher J-Stage
Place of publication Tokyo, Japan
Publication date 2013-07-08
ISSN 1344-6606
Keyword(s) partially baked chapatti
frozen storage
hydrocolloids
HPMC
CMC
guar gum
Summary The use of hydrocolloids in different foods systems has become more commonly applied to improve the texture and quality of baked products. Nevertheless, the effects of these compounds on partially baked frozen chapatti have not been studied. The objective of the present study was to improve the storage stability, quality and shelf life of partially baked chapatti by adding various hydrocolloids, hydroxyl propyl methylcellulose (HPMC), carboxy methylcellulose (CMC) and guar gum, followed by frozen storage for 28 days. Partially baked and fully baked chapattis after frozen storage were analyzed for chemical and sensory attributes at 7-day intervals. Rheological studies showed an increase in water absorption, dough development time and dough stability after the addition of hydrocolloids. In partially baked chapatti with hydrocolloids after frozen storage, an increase in moisture retention and water soluble starch was observed. Sensory characteristics were also improved by combining both techniques. Among the hydrocolloids, HPMC exhibited the best results, followed by CMC and guar gum. These hydrocolloids and partial baking with frozen storage helped to improve the quality, and extend the shelf life of partially baked chapatti.
Language eng
DOI 10.3136/fstr.19.97
Field of Research 090805 Food Processing
090899 Food Sciences not elsewhere classified
Socio Economic Objective 860104 Flour Mill and Cereal Food
HERDC Research category C1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2013, J-Stage
Persistent URL http://hdl.handle.net/10536/DRO/DU:30086075

Document type: Journal Article
Collection: School of Life and Environmental Sciences
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