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Flat Breads (flat + bread)

Distribution by Scientific Domains
Chemistry100%

Selected Abstracts

EFFECT OF EMULSIFIERS AND FUNGAL , -AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREAD

JOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2009
ARASH KOOCHEKI
ABSTRACT Teftoon, a flat bread made of whole wheat flour, is prepared by hand sheeting of dough, followed by baking. Different emulsifiers, like lecithin, E471 (distilled monoglyceride) and E472 (diacetylated tartaric acid esters of mono- and digelycerid of fatty acids), were added to the flour at various levels ranging between 0.25 and 1.0% w/w, and it was observed that they improved the dough characteristics. Improvement in bread quality parameters, such as force to tear and sensory acceptability, were monitored. Fungal, -amylase was also incorporated into the flour at 5,20 g/100 kg flour basis alone and in combination with the emulsifier. The force required to tear the fresh bread was decreased with emulsifier and enzyme addition; however, E472 addition at 0.75% w/w of whole wheat flour gave the softest bread. The tear force of stored bread significantly increased with storage; however, bread containing E472 showed a less increase in tear force up to a period of 3 days. The sensory acceptability was found to be higher than that of the control bread for emulsifiers, and lower for enzyme at a concentration higher than 10 g/kg flour. PRACTICAL APPLICATIONS Flat bread is normally consumed fresh, but the staling phenomenon starts immediately after baking this kind of bread. Today, large-scale production and increased consumer demands for high-quality bread with long shelf life have created the need for functional food additives such as emulsifiers and , -amylase enzyme. Incorporation of emulsifiers and enzyme decreased the hardness of Taftoon bread. Emulsifiers and , -amylase enzyme enhanced the flat bread dough quality. The sensory acceptability also improved with the addition of emulsifiers. Optimizing the amount of emulsifiers and enzyme required for reduction of bread hardness is vital because the quality and price of the final product depend on this parameter. [source]

INHIBITION OF STALING IN CHAPATI (INDIAN UNLEAVENED FLAT BREAD)

JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2008
IRSHAD M. SHAIKH
ABSTRACT Chapati is an unleavened Indian flat bread made from whole wheat flour usually consumed immediately after preparation as it becomes hard on keeping because of staling. Large-scale mechanized preparation of ready-to-eat chapatis will have to address this problem. Investigations were made to study the effect of sodium stearoyl-2-lactylate (SSL), glycerol monostearate, propylene glycol, sorbitol, ,-amylase, xylanase, maltodextrin and guar gum when added to chapati dough, on the inhibition of staling in chapatis stored at 29 ± 1C and 4 ± 1C. Chapatis were prepared from whole wheat flour dough containing (salt, 5% oil, appropriate preservatives and the aforementioned additives. Chapatis were packed in self-sealing low-density polyethylene bags and were stored for 10 days at 29 ± 1C and 4 ± 1C. Stored chapatis were analyzed for various staling parameters such as moisture content, texture, water-soluble starch, in vitro enzyme digestibility, enthalpy change (,H) and sensory quality. Staling of chapatis at 29 ± 1C and at 4 ± 1C of storage was inhibited by all additives to different extents; the extent of staling was less at 4 ± 1C. Maltodextrin at 0.3% (w/w) was found to be the most effective. Several combinations of additives were also studied, and the best combination was (100 ppm) + SSL (0.375%) levels. PRACTICAL APPLICATIONS Chapati, a traditional staple food of Indians, is unleavened flat bread made from whole wheat flour. With rapidly changing lifestyles, changing socio-economic trends and increasing urbanization and consumerism there is a rising demand for convenience foods which require minimum or no preparation time particularly the ready-to-eat (RTE) type of foods. Chapatis are generally baked fresh twice a day for lunch and dinner, and unless eaten immediately after baking, these stale rapidly and become difficult to chew. The most important parameter of chapati quality is its texture. The texture is generally evaluated in terms of tenderness, flexibility and its suitability to be folded into a spoon shape for eating with curried preparation. RTE chapatis are the latest addition to the species of "convenience foods." Keeping this in mind the research was undertaken to improve quality of chapati with the addition of various additives and improvements for the inhibition of staling in chapati. [source]

EFFECT OF EMULSIFIERS AND FUNGAL , -AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREAD

JOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2009
ARASH KOOCHEKI
ABSTRACT Teftoon, a flat bread made of whole wheat flour, is prepared by hand sheeting of dough, followed by baking. Different emulsifiers, like lecithin, E471 (distilled monoglyceride) and E472 (diacetylated tartaric acid esters of mono- and digelycerid of fatty acids), were added to the flour at various levels ranging between 0.25 and 1.0% w/w, and it was observed that they improved the dough characteristics. Improvement in bread quality parameters, such as force to tear and sensory acceptability, were monitored. Fungal, -amylase was also incorporated into the flour at 5,20 g/100 kg flour basis alone and in combination with the emulsifier. The force required to tear the fresh bread was decreased with emulsifier and enzyme addition; however, E472 addition at 0.75% w/w of whole wheat flour gave the softest bread. The tear force of stored bread significantly increased with storage; however, bread containing E472 showed a less increase in tear force up to a period of 3 days. The sensory acceptability was found to be higher than that of the control bread for emulsifiers, and lower for enzyme at a concentration higher than 10 g/kg flour. PRACTICAL APPLICATIONS Flat bread is normally consumed fresh, but the staling phenomenon starts immediately after baking this kind of bread. Today, large-scale production and increased consumer demands for high-quality bread with long shelf life have created the need for functional food additives such as emulsifiers and , -amylase enzyme. Incorporation of emulsifiers and enzyme decreased the hardness of Taftoon bread. Emulsifiers and , -amylase enzyme enhanced the flat bread dough quality. The sensory acceptability also improved with the addition of emulsifiers. Optimizing the amount of emulsifiers and enzyme required for reduction of bread hardness is vital because the quality and price of the final product depend on this parameter. [source]

INHIBITION OF STALING IN CHAPATI (INDIAN UNLEAVENED FLAT BREAD)

JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2008
IRSHAD M. SHAIKH
ABSTRACT Chapati is an unleavened Indian flat bread made from whole wheat flour usually consumed immediately after preparation as it becomes hard on keeping because of staling. Large-scale mechanized preparation of ready-to-eat chapatis will have to address this problem. Investigations were made to study the effect of sodium stearoyl-2-lactylate (SSL), glycerol monostearate, propylene glycol, sorbitol, ,-amylase, xylanase, maltodextrin and guar gum when added to chapati dough, on the inhibition of staling in chapatis stored at 29 ± 1C and 4 ± 1C. Chapatis were prepared from whole wheat flour dough containing (salt, 5% oil, appropriate preservatives and the aforementioned additives. Chapatis were packed in self-sealing low-density polyethylene bags and were stored for 10 days at 29 ± 1C and 4 ± 1C. Stored chapatis were analyzed for various staling parameters such as moisture content, texture, water-soluble starch, in vitro enzyme digestibility, enthalpy change (,H) and sensory quality. Staling of chapatis at 29 ± 1C and at 4 ± 1C of storage was inhibited by all additives to different extents; the extent of staling was less at 4 ± 1C. Maltodextrin at 0.3% (w/w) was found to be the most effective. Several combinations of additives were also studied, and the best combination was (100 ppm) + SSL (0.375%) levels. PRACTICAL APPLICATIONS Chapati, a traditional staple food of Indians, is unleavened flat bread made from whole wheat flour. With rapidly changing lifestyles, changing socio-economic trends and increasing urbanization and consumerism there is a rising demand for convenience foods which require minimum or no preparation time particularly the ready-to-eat (RTE) type of foods. Chapatis are generally baked fresh twice a day for lunch and dinner, and unless eaten immediately after baking, these stale rapidly and become difficult to chew. The most important parameter of chapati quality is its texture. The texture is generally evaluated in terms of tenderness, flexibility and its suitability to be folded into a spoon shape for eating with curried preparation. RTE chapatis are the latest addition to the species of "convenience foods." Keeping this in mind the research was undertaken to improve quality of chapati with the addition of various additives and improvements for the inhibition of staling in chapati. [source]

Studies on the quality of Turkish flat breads based on blends of triticale and wheat flour

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2005
kuner
Summary The effect of different levels of triticale flour on the rheological and sensory characteristics of a range of Turkish flat breads made with blends of triticale with two bread wheat cultivars (K,nac, 97 and Daǧda, 94) was studied. Wheat flour was replaced with triticale flour at 20, 40, 50, 60 and 80% levels. Bread samples were tested for shape and symmetry, crust colour, crumb colour and structure, mouth-feel, taste and aroma and flexibility. All bread types had high overall sensory scores and they were considered acceptable. Analysis of variance (anova) and principal component analysis (PCA) showed that Daǧda, 94 and Triticale blends are more suitable than K,nac, 97 and Triticale blends for bazlama, yufka and lavash production. Results show that Triticale-wheat flour blends can be successfully used for the production of flat breads. Dough and sensory properties of triticale-wheat flour blends were highly cultivar specific and dependent on blend proportion. [source]