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

Food Science and Technology Research

Volumn 19, Issue 1, 2013, Pages 97-103

  Ahmed, Anwaar ^a   Anjum, Mahwish ^a   Ahmad, Asif ^a   Khalid, Nauman ^d   Randhawa, Muhammad Atif ^b   Ahmad, Zulfiqar ^c   Farid, Wajiha ^a  

^a PMAS ARID AGRICULTURE UNIVERSITY   (Pakistan)

^b UNIVERSITY OF AGRICULTURE   (Pakistan)

^c THE ISLAMIA UNIVERSITY OF BAHAWALPUR   (Pakistan)

^d UNIVERSITY OF TOKYO   (Japan)

Author keywords

CMC; Frozen storage; Guar gum; HPMC; Hydrocolloids; Partially baked chapatti

Indexed keywords

CMC; FROZEN STORAGE; GUAR GUMS; HPMC; HYDROCOLLOIDS; PARTIALLY BAKED;

BAKERIES; CHEMICAL ANALYSIS;

COLLOIDS;

EID: 84879614766     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.19.97     Document Type: Article

References (47)

1. AACC. (2000). Approved Methods of American Association of Cereal Chemists. The American Association of Cereal Chemists. St. Paul, Minnesota, USA
2. Abu-Ghoush, M., Herald, T. and Walker, C. (2002). Quality improvement and shelf life extension of Arabic flat bread. IFT annual meeting and food expo. Anaheim, California, USA.
3. Anjum, F., Rehman, S., Butt, M.S. and Huma, N. (2003). Report on stability and acceptability components of the project on iron fortification of wheat flour. Institute of Food Science and Technology. University of Agriculture, Faisalabad, Pakistan.
4. Asghar, A., Anjum, F., Butt, M. and Hussain, S. (2006). Functionality of different surfactants and ingredients in frozen dough. Turk. J. Bio., 30, 253-250.
5. Barcenas, M., Haros, M. and Rosell, C. (2003). An approach to studying the effect of different bread improvers on the staling of pre-baked frozen bread. Eur. Food Res. Technol., 218, 56-61.
6. Barcenas, M. and Rosell, C. (2006). Effect of frozen storage time on the bread crumb and aging of par baked bread. Food Chem., 95, 438-445.
7. Biliaderis, C. (1991). The structure and interactions of starch with food constituents. Can. J. Physiol. Pharmacol., 69, 60-78.
8. Bot, A. and De Bruijne, D. (2003). Osmotic properties of gluten. Cereal Chem., 80, 404-408.
9. Chinachoti, P. (2005). Carbohydrates: Functionality in foods. Am. J. Clin. Nutr., 61, 922-929.
10. Collar, C., Andreu, P., Martinez, J. and Armero E. (1999). Optimization of hydrocolloids addition to improve wheat bread functionally: A response surface methodology study. Food Hydrocoll., 13, 467-475.
11. Colonna, P., Leloup, V. and Buleon, A. (1992). Limiting factors of starch hydrolysis. Eur. Clin. Nutr., 46, 17-32.
12. Dziezak, J. (1991). A focus on gums. Food Technol., 45, 115-132.
13. Ferrero, C., Martino, M. and Zaritzky, N. (1993). Stability of frozen starch pastes: Effect of freezing, storage and xanthan gum addition. J. Food Process. Prev., 17, 191-211.
14. Fik, M. and Surowka, K. (2002). Effect of prebaking and frozen storage on the sensory quality and instrumental texture of bread. J. Sci. Food Agric., 82, 1268-1275.
15. Fiszman, S. and Salvador, A. (2003). Recent developments in coating batters. Trends. Food Sci. Technol., 14, 399-407.
16. Gill, B., Sodhi, N. and Mammet, K. (2006). Effect of chick pea, ghee, sodium chloride mixing and resting time on the instrumental texture and sensory quality of chapatti. J. Food Sci. Technol., 42, 481-488.
17. Gomez, M., Ronda, F., Caballero, P.A. and Rosell, C. (2007). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocoll., 21, 167-173.
18. Gujral, H. and Pathak, A. (2002). Effect of composite flour and additives on the texture of chapatti. J. Food Eng., 55, 173-179.
19. Gujral, H., Singh, G. and Rosell, C. (2008). Extending shelf life of chapatti by partial baking and frozen storage. J. Food Engg., 89, 466-471.
20. Gurkin, S. (2002). Hydrocolloids ingredients that add flexibility to tortilla processing. Cereal Foods World., 47, 41-43.
21. Habib, K. and Butt, M. (2003). Hypercholesterolemia and hyperglycemic effects of dietetic flour in rats. Asia Pac. J. Clin. Nutr., 12, Suppl:S22.
22. Haros, M., Rosell, C. and Benedito, C. (2002). Effect of different carbohydrates on fresh bread texture and bread staling. Eur. Food Res. Technol., 215, 425-430.
23. Hussain, T., Abbas, S., Khan, M. and Scrimshaw, N. (2004). Lysine fortification of wheat flour improves nutritional status of predominantly cereal-eating families in Pakistan. Food Nutr. Bull., 25, 123-129.
24. Kent, N. and Evers, A. (1994). Technology of Cereals. 4th ed. Oxford: Pergamon press, 187-188.
25. Khan, A., Ahmed, A., Bhatti, M., Randhawa, M. and Yousaf, A. (2011). Effect of Additives on the Shelf Life Extension of Chapatti. Food Sci. Technol. Res., 17, 203-208.
26. Kohajdova, Z., Karovicova, J. and Schmidt, S. (2009). Significance of emulsifiers and hydrocolloids in bakery industry. Acta. Chimica. Slovaca., 2, 46-61.
27. Labutina, N., Puchkova, L., Gubiev Y., Ilyasov, S. and Kats, A. (1981). Effect of dough moisture content on the quality of bread products. Khlebopekarnaya Konditerskaya Promyshlennost. 8, 27-28.
28. Larmond E. (1977). Laboratory methods of sensory evaluation of food. Research Branch, Canada, Department of Agricultural Publication. pp. 44.
29. Leelavathi, K., Haridas, R., Indrani D. and Shurpalekar, S. (1984). Physicochemical changes in whole wheat flour (atta) and resultant atta during storage. J. Food Sci. Technol., 21, 68-71.
30. Liehr, M. and Kulicke, W. (1996). Rheological examination of the influence of hydrocolloids on the freeze thaw stability of starch gels. Starch/Staerke, 48, 52-57.
31. Mandala. I., Carabela, D. and Kostaropoulos, A. (2007). Physical properties of breads containing hydrocolloids stored at low temperature I. Effect of chilling. Food Hydrocoll., 21, 1397-1406.
32. Matuda, T., Parra, D., Lugao, A. and Tadini, C. (2005). Influence of vegetable shortening and emulsifiers on the unfrozen water content and textureal properties of frozen French bread dough. Lebensm. Wiss. Technol., 38, 275-280.
33. Morad, M. and D'Applonia, B. (1980). Effect of surfactants and baking procedures on the total water soluble starch in bread crumb. Cereal Chem., 57, 141-144.
34. Morgenstern, G. (1985). Interrupted baking method for crusty rolls. Getreide Mehl und Brot., 39, 46-49.
35. Ribotta, P., Leon, A. and Anon, C. (2003). Effect of freezing and frozen storage on the gelatinization and retrogradation of amylopectin in dough baked in a differential scanning calorimeter. Food Res. Int., 36 357-363.
36. Rosell, C. and Foegeding, A. (2007). Interaction of HPMC with gluten protein:small deformation properties during thermal treatment. Food Hydrocoll., 21, 1092-1100.
37. Rosell, C., Rojas, J. and De Barber, C. (2001). Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocoll., 15, 75-81.
38. Sahalini, K. and Laxmi, A. (2007). Influence of additives on rheological characteristics of whole wheat dough and quality of chapatti (Indian unleavened flat bread). Food Hydrocoll., 2, 110-117.
39. Selomulyo, V.O. and Zhou, W. (2007). Frozen bread dough: Effects of freezing storage and dough improvers. J. Cereal Sci., 45, 1-17.
40. Shaikh, I., Gdodke, S. and Anaathaarayan, L. (2007). Staling of chapatti. J. Food Chem., 101, 113-119.
41. Sharadanant, R. and Khan, K. (2003). Effect of hydrophilic gum on frozen dough. Dough quality. Cereal Chem., 80, 764-772.
42. Sharadanant, R. and Khan, K. (2003). Effect of hydrophilic gum on frozen dough. Bread Characteristics. Cereal Chem., 6, 773-780.
43. Siddqiui, M.I. (1989). Physicochemical properties of composite flour for chappati production. PhD Thesis. Department of Food Technology. University of Agriculture, Faisalabad. Pakistan.
44. Skotnicka, M. and Palich, P. (2008). Water in stalling process and methods of measurement in frozen yeast cakes. Acta Agrophysica., 11, 203-212.
45. Staudt, E. and Zeigler. (1973). Flour Chemistry. 1 ed. Uzwil, Switzerland: Bhuler Brothers Ltd, Engineering Works 92040.
46. Steel, R., Torrie, J. and Dickey, D. (1997). Principles and Procedures of Statistics, A Biometrical Approach. 3 ed. New York: McGraw Hill Book Co Inc.
47. Zahoor, T., Anjum, F., Bajwa, B. and Ahmed, A (2004). Suitability of wheat variety for chapatti preparation. Pak. J. Food Sci., 14, 19-25.