International Journal of Food Engineering

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1 International Journal of Food Engineering Volume 5, Issue Article 7 Effect of Guar Gum on Dough Stickiness and Staling in Chapatti An Indian Unleavened Flat Bread Shalini Kishanrao Ghodke Mumbai University Institute of Chemical Technology, shalini tech@yahoo.com Copyright c 2009 The Berkeley Electronic Press. All rights reserved.

2 Effect of Guar Gum on Dough Stickiness and Staling in Chapatti An Indian Unleavened Flat Bread Shalini Kishanrao Ghodke Abstract Chapatti, Indian unleavened flat 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 guar gum on whole wheat chapatti dough stickiness and its effect on staling of chapatti during storage. Guar gum was incorporated at various levels ranging between % w/w of whole wheat flour. Chapatti dough was prepared and evaluated for dough stickiness using Chen-Hoseney dough stickiness probe. Chapattis were prepared and monitored for staling parameters such as water soluble starch (WSS), moisture content, in vitro enzyme digestibility (IVED), extensibility and tear force, both when fresh and after storage for three days at room temperature (30±2 C) and refrigerated temperature (4±1 C). From the study it was observed that guar gum prevented staling in chapattis as was monitored through various parameters. Moisture, WSS, IVED content in guar gum incorporated chapatti was higher than the control chapatti. The force required to tear fresh chapattis 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 and refrigeration temperature. However, refrigerated chapatti containing guar gum showed less loss in extensibility, up to a period of three days. KEYWORDS: Guar gum, dough stickiness, Chapatti, Staling, Moisture content, WSS, IVED, enthalpy change The authors gratefully acknowledge University Grant Commission (UGC) for the financial support in carrying out this work.

3 Ghodke: Effect of Guar Gum on Dough Stickiness and Staling in Chapatti Introduction Chapatti, a flat unleavened baked product is a traditional food item in the diets of millions of people of the Indian subcontinent. Chapattis are generally prepared fresh twice a day for lunch and dinner, and unless eaten immediately after preparation, these stale rapidly and become difficult to chew. The most important parameters of chapatti quality are its texture and flavor. The former is generally evaluated in terms of tenderness, flexibility and its suitability to be folded into a spoon shape for eating with curried preparations but the flavor is judged mainly in terms of sweetish taste and fresh typical wheatish aroma. The increasing demand for convenience food (Raghavan, 1994) because of urbanization and industrialization, has, however, created a need to mechanize the preparation of chapatti for marketing in unit packs, similar to bread. Freshly baked chapattis are soft, pliable and elastic but when kept at room temperature they stale within few hours and become tough and rigid (Shaikh et al., 2007). Hydrocolloids are multifunctional ingredients that add flexibility, functioning as fat replacers, water binders, texturizers and adhesives (Gurkin, 2002) and also used as additives in the food industry, for modifying the rheology and texture of aqueous suspensions (Dziezak, 1991). Hydrocolloids are widely used due to their high water retention capacity, which confer stability to the products that undergo successive freeze thaw cycles (Lee, Baek, Cha, Park, & Lim, 2002; Sanderson, 1996). The presence of hydrocolloids influences melting, gelatinization, fragmentation and retrogradation processes of starch (Fanta and Christianson, 1996; Kokini et al., 1992). These effects were shown to affect the pasting properties and rheological behavior of dough (Rojas et al., 1999). The synergism between hydrocolloids and starch may be due to the formation of complexes between the starch polymers, i.e. amylose and/or amylopectin, and the hydrocolloids during pasting (Bahnassey and Breene, 1994). Several studies have been carried out showing the potential use of hydrocolloids in the baking industry. Carboxy methylcellulose (CMC) and guar gum have been added in rye bread recipe to improve the quality of that bread (Mettler & Seibel, 1995). The rate of firming has inverse relationship to crumb softness, so, hydrocolloids are employed because of their ability to absorb large amounts of water (Rogers, Zeleznak, Lai, & Hoseney, 1988). A different approach is the use of hydrocolloids as anti-staling agents. Guarda, Rosell, Benedito & Galotto (2004) reported the use of CMC, HPMC, and alginate as an anti-staling agent which retarded crumb firming. Guar gum is a polysaccharide which consists of a chain of β-dmannopyranosyl units joined by (1-4)-linkages. On average, every second residue carries α-d-galactopyranosyl residue linked to the main chain by α (1-6) linkage (Belitz and Grosch, 1999). Guar gum solutions are highly viscous at low Published by The Berkeley Electronic Press,

4 International Journal of Food Engineering, Vol. 5 [2009], Iss. 3, Art. 7 concentrations and useful in thickening, stabilization and water-binding applications. In bakery products, guar gum is used to improve mixing and recipe tolerance, to extend the shelf life of products through moisture retention and (Maier et al., 1993). Addition of guar gum in various bakery products have been increasingly used to improve both the quality and shelf life of baked goods. Guar gum improved volume and texture of bread obtained from non-frozen and frozen dough (Ribotta, Pérez, León, and Añón, 2004). Schiraldi and others (1996a) studied the effects of added hydrocolloids (pentosans, modified pentosans, galactomannans, whey protein) and reported that guar and locust bean gums retarded starch retrogradation, but did not have any clear antistaling activity. They also found that all the hydrocolloids they used generally improved quality and that those with higher water-holding capacity increased crumb firmness. In our preliminary study (Ghodke & Ananthanarayan 2007) effect of various well-established hydrocolloids such as CMC, HPMC, guar gum, κ- carrageenan was incorporated in chapatti and the effect of these hydrocolloids on staling of chapatti was studied. From the study it was found that guar gum performed as best antistaling hydrocolloid for chapatti but a detailed study was needed. Hence in the present study effect of guar gum on chapatti dough and its effect on staling of chapatti was undertaken in detail. Materials and Methods Materials Branded whole wheat flour (Ashirwad atta), double filtered groundnut oil (Dhara), and table salt (Tata salt) were procured from the local market. Preservative such as potassium sorbate, calcium propionate was gifted by Fine Organics, (Mumbai, India). Guar gum was gifted by Tic Gums (USA). All the other chemicals used for the analysis were of analytical grade. Methods Proximate analysis of branded whole wheat flour Moisture content was determined by AACC method, (AACC, 1976) dry gluten, protein, ash and fat content were determined by AOAC (1975) and carbohydrate by difference. DOI: /

5 Ghodke: Effect of Guar Gum on Dough Stickiness and Staling in Chapatti Studies in chapatti dough rheology In the present study guar gum was added at a level ranging between % w/w of whole-wheat flour. Guar gum and whole wheat flour was thoroughly mixed and formed into dough and effect of guar gum at various levels were evaluated for dough stickiness using Chen- Hoseney Dough Stickiness Rig test, with accessories such as 25mm perspex cylinder probe (P/25P), 50kg load cell and SMS/Chen-Hoseney Dough Stickiness Cell (A/DSC) in Stable Micro Systems Texture Analyzer (Hoseney & Smewig, 1999). Following test set up was used for the analysis: Pre-Test Speed: 0.5 mm/s, Test speed: 0.5 mm/s, Post-Test Speed: 10.0 mm/s, Distance: 4mm, Force: 40g, Time: 0.1s, Trigger Type: Auto - 5g, Data Acquisition Rate: 100pps. The internal screw was rotated to move the piston and the sample chamber was increased to its maximum capacity. Small quantity of prepared dough was placed into the chamber and excess dough was removed with a spatula so that it flushes with the top of the chamber. Extruder lid was screw on. Then the internal screw was rotated little way to extrude a small amount of dough through the holes and this first extrusion was removed from the lid surface using a spatula. The screw once again was rotated to extrude a 1mm high dough sample. The Perspex cap was placed over the exposed sample surface to minimize moisture loss, whilst prepared dough surface was allowed to rest for 30 seconds to release the stress produced by extrusion. After the cover was removed and the cell was placed directly under the 25mm cylinder probe attached to the load cell. The negative region of the plot resulted in 40g of force applied for 0.1s to compress the sample slightly. The maximum force reading, i.e. highest +ve peak, the positive area and the distance between the anchors set ( travel ), are all indicators of the stickiness or rheological properties of the dough. The parameters obtained were dough stickiness, work of adhesion, cohesiveness or dough strength. Preparation of chapatti In the present study chapatti dough was prepared using 100 g wheat flour, 1.5 g salt, 5ml oil and an appropriate amount of water according to the method of Ghodke and Ananthanarayan, (2007). Since present work intended to study the effect of added hydrocolloid (guar gum) on chapatti quality after storage, preservative like potassium sorbate (0.2%) on whole wheat flour basis was incorporated into the chapatti dough. Guar gum was added at levels ranging from % on whole wheat flour basis. All the ingredients and guar gum in the dough were mixed thoroughly and the dough was rested at 30±2 C for 30 minutes. The dough was divided in 25g Published by The Berkeley Electronic Press,

6 International Journal of Food Engineering, Vol. 5 [2009], Iss. 3, Art. 7 portions and rolled into a diameter of 15 cm and thickness of approximately 2 mm. It was then baked on a preheated griddle under controlled flame exposing one side for 15 seconds, and the other side for 10 seconds. The chapatti was puffed directly on maximum flame for 10 seconds on both sides. Hot chapatti was pre-cooled on a hollow wooden stand for about 5 minutes. Chapattis were cooled to room temperature and stored in self-sealable low-density polyethylene plastic bags. Three chapattis from four different sets of concentration for guar gum was analyzed for different staling parameters as below, and averaged. Evaluation of chapatti Chapattis were prepared from the branded whole wheat flour as described above and were periodically evaluated for staling parameters such as, moisture content, water soluble starch (WSS), in vitro-enzyme digestibility (IVED) for period of 5 day storage at room temperature (30±2 C), refrigerated temperature (4±1 C) and frozen storage temperature (-18 C). In case of refrigerated and frozen storage chapattis, before analysis they were brought to room temperature. Moisture content Moisture Content of chapattis was determined by using two stage-drying methods. In the first stage 5-7 g of the chapatti sample was taken and kept in an air-oven at 103 C for 4 hours. In the second stage air-dried samples were ground and 2-3 g of this ground sample was again dried using first stage drying method (AACC, 1976). Water soluble starch (WSS) Total water soluble starch (WSS) was determined by modified procedure of Morad & D Appolonia (1980). 200 mg of chapatti was extracted with 15 ml of distilled water by agitating the mixture on a shaker for 20 min. The slurry was centrifuged at 5000 rpm for 5 min and the supernatant filtered. 10 ml of the filtrate was treated with 2 ml of standard iodine solution (2 mg of iodine and 20 mg KI in 100 ml of water) and optical density (OD) was measured using Hitachi Spectrophotometer at 680 nm. A standard curve was plotted of O.D at 680 nm versus concentration of starch (a mixture of 25 % amylose and 75 % amylopectin) by taking varying amounts of the starch mixture and treating it with standard iodine solution as described above. DOI: /

7 Ghodke: Effect of Guar Gum on Dough Stickiness and Staling in Chapatti In vitro enzyme digestibility (IVED) IVED of starch in chapatti was determined by a modified procedure of Lucia et al., (1995). 200 mg of chapatti was extracted with 15 ml of 0.1 M Na-acetate buffer (ph 4.75) by agitating the mixture on a shaker for 20 min. The slurry was centrifuged at 5000 rpm for 5 min and the supernatant was filtered. 1.9 ml of the filtrate was taken and heated to 60 C and 0.1 ml of amyloglucosidase solution (150 mg of the amyloglucosidase in 100 ml of same buffer) was added. After 10 min of incubation at 60 C, the reaction stopped with 2 ml of DNSA reagent and the liberated glucose was determined by DNSA method. A standard curve was plotted of O.D at 540 nm versus the concentration of the standard glucose solution. Amount of glucose released was calculated from the standard DNSA curve. IVED was then expressed as % of glucose liberated. Result and Discussion Proximate analysis of whole wheat flour Proximate analysis of whole-wheat flour used in the present study is given in Table 1 Effect of guar gum on whole wheat chapatti dough properties Effect of various levels of guar gum on whole wheat chapatti dough is shown in Table 2. Typical graph for dough stickiness is as shown in Figure 1. The parameters obtained were dough stickiness/adhesion, work of adhesion, cohesiveness or dough strength. Dough stickiness or adhesiveness is defined as the negative force area for the first bite and represents the work required to overcome the attractive forces between the surface of a food and the surface of other materials with which the food comes into contact, i.e. the total force necessary to pull the compression plunger away from the sample. For materials with a high adhesiveness and low cohesiveness, when tested, part of the sample is likely to adhere to the probe on the upward stroke. From the table 2 it can be seen that the dough stickiness was increased with increased level of guar gum. Dough stickiness value for control dough was 28.61g where as with the addition of guar gum the dough stickiness was increased from 29.59g to g at 0.25 and 1.0 % respectively. This could be due to the increased water absorption as hydrocolloids are employed because of their ability to absorb large amounts of water (Rogers, Zeleznak, Lai, & Hoseney, 1988) and high water absorption attributed to decrease in the water binding capacity of gluten (Dreese et el., 1988) thus increased stickiness. Published by The Berkeley Electronic Press,

8 International Journal of Food Engineering, Vol. 5 [2009], Iss. 3, Art. 7 Efforts have been concentrated on isolating and identifying the component of wheat flour that is with sticky dough. Some authors have indicated that ferulic acid esterified to a pentosan is the factor responsible (Chen & Hoseney, 1995), but other dough components, such as gluten fractions, have been shown to be important determinants of dough stickiness. Dough stickiness was reduced by addition of flour protein fractions concentrated in glutenin proteins (Dhaliwal & Mac Ritchie, 1990); gliadins have also been reported as responsible for dough adhesiveness (Ram & Nigam, 1983). Water absorption is generally accepted to be of main importance in dough stickiness (Guarda et al. 2004; Heddleson et al.1994; Dhaliwal et al., 1990; Gaines, 1982 and Noguchi et. al.; 1976) Higher the water absorption, more sticky dough it gives (Hlynka, 1970; Chen & Hoseney, 1995; Armero & Collar, 1997). Adding excess water to flour produces dough with better wetting properties. The dough surface is in better contact with the surface of a probe, giving higher surface adhesion. Cohesiveness is defined as the ratio of the positive force area during the second compression to that during the first compression. Cohesiveness may be measured as the rate at which the material disintegrates under mechanical action. From Table 2 it can be seen that the cohesiveness of the dough is increased slightly as compare to the control chapatti indicating hydrocolloids as dough strengthener. Control whole wheat dough had 1.37g dough strength whereas at 0.75% guar gum dough strength value was 1.67g. It is observed from the studies that the viscoelastic properties of the wheat dough strongly depends on the water and protein content (Navickis et al., 1982). In this study cohesiveness increased with the increase in gum level as there was increase in water absorption. Effect of guar gum on chapatti staling parameters Moisture content From the Table 3 it can be seen that the moisture content of control chapatti which was measured at room temperature as well as refrigeration temperature decreased as expected from 28.25% to 17.56%, 19.52% & % at room, refrigeration, blast freezing temperatures respectively during a 3 days of storage (Table 3). As can be seen from the table that moisture content of control chapatti on zero day at room temperature was whereas on third day of storage moisture content decreased to 17.56%. Whereas moisture content of guar gum (0.75%) incorporated chapatti was Similar phenomenon was observed in the leavened bread where the reduction of moisture content in the bread crumb has been attributed to moisture migration from the wetter bread crumb to the drier bread crust (Baik & Chinachoti, 2001; Vittadini & Vodavotz, (2003). The reduction in percent decrease in moisture content was proportional to the amount DOI: /

9 Ghodke: Effect of Guar Gum on Dough Stickiness and Staling in Chapatti of guar gum added to the formation i.e , 25.23, 18.08, 14.58, % moisture decrease in 0, 0.25, 0.50, 0.75, 1.0 % guar gum incorporated chapatti respectively after 3rd day of storage at 4±1 C. It can be speculate that a larger amount of water held in the bread matrix in the presence of hydrocolloid (increased water binding capacity) is strongly associated with the bread components and therefore not easily removed during storage. Studies have showed that bread with high crumb moisture content was significantly fresher than the bread with low moisture content (Bechtel & Meisner, 1954). Maleki et. al., (1980) found the moisture content of bread affects the absolute softness but not the staling rate. Rogers et al., (1988) showed that moisture content is a major factor regulating the firing rate in bread, and that moisture content is inversely proportional to the rate of firming. In one study (Czuchajowska & Pomeranz, 1989), amylopectin in breadcrumb taken from the crust, with a moisture content of 32%, had a half life of about 2 days for recrystalization while from the crumb in the center of the loaf (average moisture content of 42%) the half life was 3 days. Formulation changes that increase the moisture content in baked product retard staling. Moisture loss during storage can greatly increase bread staling rate in terms of texture firming (Rogers et al., 1988, Czuchajowska & Pomeranz, 1989, He & Hoseney, 1990, Martin & Hoseney, 1991, Piazza & Mari, 1995, Davidou et al., 1996). Staling of bread can be viewed as a process of cross-linking among initially solubilised starch, and possibly gluten with water acting as plasticizer (He & Hoseney, 1990; Martin & Hoseney, 1991). However, the firming process is not entirely due to moisture loss (Davidou et al., 1996). Water soluble starch (WSS) From Table 4 it can be seen that the water-soluble starch content of a control chapatti showed a decrease from an initial value of % to a value of 3.18, 5.46, and % on third day at room, refrigeration and blast freeze temperature respectively. This is because starch molecules in pastes or gels are known to associate on aging, resulting in crystallite formation (B type) (Miles et al., 1985). Crystallites begin to form eventually, and this is accompanied by gradual increase in rigidity and phase separation between polymer and solvent (syneresis) (Colonna, Leloup & Bul eon, 1992). These crystallites are insoluble in water or their solubility is less as compared to the native starch gel. Thus, during storage, crystallites increase, resulting in decrease in water-soluble starch. Whereas at 0.75% guar gum level WSS content ranged from 6.25, 13.20, and % WSS on third day at room, refrigeration and blast freeze temperature respectively. It is not completely understood hydrocolloid mechanism, although some hypothesis have been proposed. It seems that hydrocolloids have a weakening effect on the Published by The Berkeley Electronic Press,

10 International Journal of Food Engineering, Vol. 5 [2009], Iss. 3, Art. 7 starch structure that provokes better water distribution and retention, and also a decrease in the crumb resistance (Armero & Collar, 1996; Eidam, Kulicke, Kuhn, & Stute, 1995). Later, Biliaderis, Arvanitoyannis, Izydroczyk, & Prokopowich (1997) proposed that the effect of the hydrocolloid results from two opposite phenomena, first an increase in the rigidity as a consequence of the decrease in the swelling of the starch granules and the amylase lixiviation, and second a weakening effect on the starch structure due to the inhibition of amylose chain associations, although the weight of each effect will be dependent on the specific hydrocolloid. The extent of amylose has been shown to be influenced by the extent of interaction between amylose chains (AM-AM) and / or between amylose and the outer branches of amylopectin (AM-AMP) and the amount of lipid complexed amylose chains (Hoover & Ratnayake, 2001; Ratnayake et al., 2001) In-vitro enzyme digestibility (IVED) From Table 5 it can be seen that IVED decreased from 2.30 to 1.84, 1.21, 1.01 at room temperature during a storage period of three days, this is because during storage more and more amylose and amylopectin recrystallize and thus limited amount of amylose and amylopectin are available for the enzyme amyloglucosidase to act on resulting in less amount of glucose liberation.the results are in accordance with Nanjappa et al., (1999), who showed that amyloglucosidase enzyme used in the estimation of IVED is capable of hydrolyzing the amorphous portion of starch to glucose units and is chemically inert to crystallites. As the network of crystallites increases in the amorphous domain or in other words percent crystallinity increases, the IVED decreases. Whereas at refrigeration and blast freeze temperature storage the IVED values are higher this may be because during storage at low temperatures (4 C) gelatinized starch molecules reassociate, but in less ordered and hence less perfect or stable forms than those existing in native granules. Addition of guar gum affects amylose network avoiding formation of spongy matrix. The hydrophilic character of gum prevents water release and polymer aggregation during refrigeration also guar gum may interfere during inter chain amylose association, probably through gum-amylose association mediated by hydrogen bonding. In general, digestibility of starch will depend on the source as well as on the nature of starch source. Some granular starches resist starch digestion much more strongly than others. Factors that were shown to affect digestion in foods include degree of gelatinization, granule size, amylose and amylopectin ratio, starch-protein interaction, amyloselipid complexes and percentage of resistant and retrograded starch (Bjorck et al., 1978). The presence of non-starchy carbohydrates (dietary fiber) may also DOI: /

11 Ghodke: Effect of Guar Gum on Dough Stickiness and Staling in Chapatti influence the starch digestibility and this may due to non-specific adsorption of the enzyme molecules to dietary fiber or entrapment of starch in the fibrous matrix (George & Schneeman, 1981). However it has been claimed that the content and chain length of amylose component may play a prominent role for such low digestibility values. The higher the content of amylose lowers is the digestibility of starch because there is positive correlation between the amylose content and the formation of resistant starch (Berry, 1986; Sievert & Pomeranz, 1989). The digestibility characteristics of starch based foods generally depend on the processing conditions to which they are subjected to and the subsequent retrogradation steps (Siljestrom et al., 1986). The later leads to a rapid development of a net work via amylose chain entanglement followed by a (very) slow recrystalization of amylopectin chains (Toping & Clifton, 2001). Retrogradation is of primary importance in determining the RS content of starch and starch based food products. Decreased amylase susceptibility has also been observed in stored waxy maize (100% amylopectin) starch (Gheetham & Tao, 1996). Conclusion The present study revealed that chapattis could be made by adding guar gum at 0.75 % w/w of whole wheat flour to improve rheological characteristics of dough suitable for chapatti making. The chapattis made with the guar gum possessed attractive surface characteristics, excellent pliability and softness. Further a detailed study on thermal and pasting characteristics of whole wheat flour with added guar gum and its relation to chapatti making quality is required. Published by The Berkeley Electronic Press,

12 International Journal of Food Engineering, Vol. 5 [2009], Iss. 3, Art. 7 Table 1 - Proximate analysis of whole-wheat flour Constituents Percentage Moisture 9.08± 0.68 Total Ash 1.15 ± 0.13 Protein ± 0.19 Dry gluten 9.96 ± 0.15 Fat 2.01 ± 0.08 Carbohydrate (By difference) Note: All the values are Mean ± SD of three values Table 2 - Effect of guar gum on whole wheat chapatti dough properties Sample Dosage % Dough stickiness (g) Work of adhesion Dough strength Wheat flour a ± ±0.10 a 1.37±0.07 a Guar gum b ± ±0.36 c 1.53±0.12 d c ± ±0.89 d 1.58±0.36 e d ± ±0.15 e 1.67±0.14 c e ± ±0.52 b 2.12±0.51 b Mean ±SD of three determinations. Data with the different superscript in the same column are significantly different (p 0.005) DOI: /

13 Ghodke: Effect of Guar Gum on Dough Stickiness and Staling in Chapatti Table 3- Changes in moisture content of chapattis stored at different storage conditions %Guar gum Days Moisture content Room Temp (35±1 C) * (%) Moisture content Refrigeration Temp (4±1 C) Moisture content Blast Freeze Temp (-18±1 C) % * % * ± ± ±3.55. Control ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± Note: Mean ±SD of three determinations. *% decrease in moisture content Published by The Berkeley Electronic Press,

14 International Journal of Food Engineering, Vol. 5 [2009], Iss. 3, Art. 7 Table 4- Changes in water soluble starch (WSS) content of chapattis stored at different storage conditions %Guar gum Days WSS Room Temp (35±1 C) WSS Refrigeration Temp (4±1 C) WSS Blast Freeze Temp (-18±1 C) (%) * % * % * ± ± ± Control ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± Note: Mean ±SD of three determinations. *% decrease in WSS DOI: /

15 Ghodke: Effect of Guar Gum on Dough Stickiness and Staling in Chapatti Table 5- Changes in in - vitro Enzyme digestibility (IVED) content of chapattis stored at different storage conditions %Guar gum Days IVED Room Temp (35±1 C) IVED Refrigeration Temp (4±1 C) IVED Blast Freeze Temp (-18±1 C) (%) * (%) * (%) * ± ± ±0.05 Control ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± Note: Mean ±SD of three determinations. *% decrease in IVED Published by The Berkeley Electronic Press,

16 International Journal of Food Engineering, Vol. 5 [2009], Iss. 3, Art. 7 Force (g) f Stickiness Work of Adhesion Time (sec.) Cohesiveness or dough strength Figure1- Typical dough stickiness test performed using Chen- Hoseney Dough Stickiness Rig test for chapatti dough References AACC (1976). Approved methods of American association of cereal chemists, Method A. AOAC (1975). Official Method of Analysis. Association of Analytical Chemists, Washington, D.C., 12 th Ed. Armero, E., & Collar, C. (1996). Anti-staling additive effects on fresh wheat bread quality. Food Science and Technology International, 2, Armero, E., & Collar, C. (1997). Texture properties of formulated wheat doughs relationship with dough and bread technological quality. Zeitschrift für Lebensmitteluntersuchung und Forschung A, 204, DOI: /

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