Influence of additives on rheological characteristics of whole-wheat dough and quality of Chapatti (Indian unleavened Flat bread) Part I—hydrocolloids

Chapatti, a flat unleavened Indian bread made of whole-wheat flour is traditionally prepared in households by hand sheeting of dough followed by baking on hot griddle and is consumed fresh. Investigations were made to study the effect of various hydrocolloids (guar gum, carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC), κ-carrageenan) when added to chapatti dough on fresh chapatti quality as well as on stored chapatti texture. Improvement in chapatti quality parameters such as extensibility, force to tear, color characteristics and sensory acceptability were monitored. Quality parameters (extensibility, force to tear, color) and sensory properties of chapatti both when fresh and after storage for 2 and 5 days at room temperature (30±2 °C) and refrigerated temperature (4±1 °C) were analyzed. Hydrocolloids were incorporated at various levels ranging between 0.25% and 1.0% w/w of whole wheat flour. Amongst the hydrocolloids studied guar gum gave the highest extensibility for fresh and stored chapatti. The force required to tear the fresh chapatti was decreased with hydrocolloid addition however guar gum addition at 0.75% w/w of whole wheat flour gave the softest chapatti. Extensibility of stored chapatti was significantly decreased with storage both at room as well as refrigeration temperature however refrigerated chapatti containing guar gum showed less loss in extensibility upto a period of 2 days. There was no significant effect on color of chapattis due to addition of hydrocolloids, and sensory acceptability was found to be higher than that of control chapatti.