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Effect of Added Arabinoxylans Isolated from Good and Poor chapati Making Wheat Varieties on Rheological Properties of Dough and chapati Making Quality

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Food and Nutrition Sciences 2013年第9期4卷 884-892页

作者： Mysore S. Hemalatha Ragu Sai Manohar Paramahans V. Salimath Ummiti J. S. Prasada Rao Biochemistry and Nutrition Department Central Food Technological Research Institute Mysore India Biochemistry and Nutrition Department Central Food Technological Research Institute Mysore India Flour Milling Baking and Confectionary Technology Department Central Food Technological Research Institute Mysore India.

Arabinoxylans are the major non-starch polysaccharides in wheat and are reported to influence quality of bakery products. Arabinoxylans were isolated from good and poor chapati making varieties, added them at different levels (0.25 and 0.5 g/100g) to the same flour, interchanged with other varieties and determined the effect of arabinoxylans on rheological properties of dough and chapati making quality. Rheological properties were improved upon adding isolated arabinoxylans of good chapati making varieties to flours. Interestingly, addition of isolated arabinoxylans of good chapati making varieties to poor chapati making varieties had significantly improved the chapati quality. Sensory studies showed that chapatis prepared from flour added with arabinoxylans of good chapati varieties had soft texture and high overall quality scores. These changes are attributed to differences in their arabinose/xylose ratio. Thus, results indicated that addition of isolated arabinoxylans of good chapati making flour improved the chapati quality of poor chapati making flour.

关键词： Wheat Arabinoxylans Rheology chapati

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Indian Flat Breads: A Review

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Food and Nutrition Sciences 2014年第6期5卷 549-561页

作者： Shabir Ahmad Mir Haroon Rashid Naik Manzoor Ahmad Shah Mohammad Maqbool Mir Muzammil Habib Wani Mudassir Ahmad Bhat Department of Food Science and Technology Pondicherry University Puducherry India Department of Food Technology Islamic University of Science and Technology Awantipora Jammu and Kashmir India Division of Fruit Science Sher-e-Kashmir University of Agriculture Sciences & Technology Kashmir Srinagar Jammu and Kashmir India Division of Post Harvest Technology Sher-e-Kashmir University of Agriculture Sciences & Technology Kashmir Srinagar Jammu and Kashmir India

Flat breads are very popular especially in those parts of the world where bread constitutes a major source of dietary protein and calories. There are several forms of flat bread, and the variation is mainly in terms of ingredient, technology, and quality. Several modifications in the formulations have been made in the recent past in order to improve the quality and delicacy of these food products. With urbanization and industrialization, the demand for ready to eat and easy to carry products resembling flat bread in appearance, but having desirable qualities of bread offers one exciting possibility to this effect. In India, wheat is one of the daily staples, consumed in the form of different flat breads such as chapati, Parotha, Phulka, Puri and Tandoori Roti. Different wheat varieties have been used for the production of flat breads. In recent years, many researchers have tried to improve ingredient level, baking properties, organoleptic characteristics, nutritional value and extension of the shelf life of flat bread. They are usually produced from a simple recipe consisting of flour, salt and water in varying proportions, however, sometimes the manufactures also use optional ingredients like yeast fat, skim milk powder and certain additives like emulsifiers, hydrocolloids, enzymes and preservatives for quality improvement and shelf life enhancement.

关键词： Flat Bread chapati Parotha Tandoori Roti

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