Effects of Hydrocolloids on Partial Baking and Frozen Storage of Wheat Flour Chapatti

Abstract

The use of hydrocolloids in different foods systems has become more commonly applied to improve the texture and quality of baked products. Nevertheless, the effects of these compounds on partially baked frozen chapatti have not been studied. The objective of the present study was to improve the storage stability, quality and shelf life of partially baked chapatti by adding various hydrocolloids, hydroxyl propyl methylcellulose (HPMC), carboxy methylcellulose (CMC) and guar gum, followed by frozen storage for 28 days. Partially baked and fully baked chapattis after frozen storage were analyzed for chemical and sensory attributes at 7-day intervals. Rheological studies showed an increase in water absorption, dough development time and dough stability after the addition of hydrocolloids. In partially baked chapatti with hydrocolloids after frozen storage, an increase in moisture retention and water soluble starch was observed. Sensory characteristics were also improved by combining both techniques. Among the hydrocolloids, HPMC exhibited the best results, followed by CMC and guar gum. These hydrocolloids and partial baking with frozen storage helped to improve the quality, and extend the shelf life of partially baked chapatti.

Hydrocolloids in wheat breadmaking: A concise review

“…improved the specific volume and also reduced crumb hardness and retrogradation index (B arcenas & Rosell, 2007;B arcenas, Benedito, & Rosell, 2004). Likewise, Ahmed et al (2013) reported that HPMC, followed by CMC and GG (0.5%), improved moisture retention and the sensory characteristics in par-baked chapatti bread from whole wheat flour. Pectin (1%) maintained softer crumbs during longer periods in parbaked breads stored at 4 C or À18 C (Rosell & Santos, 2010).…”

The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten‐free pancake

“…In other studies, the protein value among samples with or without gum had no significant difference. For example, the protein content of chapatti bread without gums, containing 0.5% HPMC or 0.5% CMC, was reported as 11.68, 11.74, and 11.71% respectively (Ahmed et al., 2013 ). Also, non‐significant ( p < .05) changes were reported for protein content among the cupcake samples prepared with different concentrations of CMC (Abdelnaby et al., 2021 ).…”

Incorporation of Sesamum indicum protein and transglutaminase into gluten‐free rice flour cake: Assessment of physico‐chemical and sensory properties

“…This reaction decreases environment hydrophobic characteristic and increases water content (Wang et al, 2019). Since hydrophilic are hydrophile and spread and stabilize water in the system, adding gum to the formulation of bakery products increase moisture in the final product (Ahmed et al, 2013). Figure 5 illustrates the SpVol for the treatments under study.…”