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

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.