Effect of freeze–thaw cycles and additives on rheological and sensory properties of ready to bake frozen chapaties

Yadav, Dushyant; Patki, P. E.; Khan, Mohammad A.; Sharma, Gunjan; Bawa, A. S.

doi:10.1111/j.1365-2621.2008.01763.x

Cited by 22 publications

(10 citation statements)

References 10 publications

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“…Besides Pakistan, other countries of South Asia also rely on flat breads in their daily diet (Gujral, Sharma, & Khatri, ). In India and Pakistan, wheat is utilized about 85%–90% in the form of roti or some other flat breads like Tandoori roti, Nan, Paratha, and Poori (Yadav, Patki, Khan, Sharma, & Bawa, ).Roti is however more frequently consumed compared with aforementioned breads (Shaikh, Ghodke, & Ananthanarayan, ) and is therefore considered a better option for enrichment purpose as it has been a staple food of Indian subcontinent and parts of Middle East for hundreds of years (Sharma & Gujral, ). Wheat is a common ingredient used in many types of flat breads as it provides characteristic elasticity to dough conferred by gluten protein present in wheat flour.…”

Section: Introductionmentioning

confidence: 99%

Effects of barley flour on dough rheology, texture, sensory and glycemic index of traditional unleavened flat bread (Roti)

et al. 2019

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Background and Objectives The effects of the addition of barley flour on rheological, textural, sensory, and glycemic index of unleavened flat bread (Roti) were evaluated. The objective was to increase barley flour consumption in daily diet through its addition in roti, a staple food of Pakistan. Findings Substitution of barley flour resulted in lower water absorption of doughs owing to the lower quality of gluten network. Rheological analysis showed increase in storage moduli of dough on barley flour addition. The rotis supplemented with barley flour were found to be less elastic and stiffer. Sensory panelists were unable to distinguish flat breads made from (5 to 25) % barley flour addition. Addition of 50% barley flour significantly reduced glycemic index of roti whereas that of control roti was found to be 81.9%. Conclusion Addition of barley flour resulted in development of healthier breads with reduced glycemic index. Significance and Novelty The effect of addition of barley flour on roti has never been studied before. Roti is a staple food for many countries and is eaten three times with meal. Therefore, addition of barley flour to roti would increase consumption of barley flour in daily diet.

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Section: Introductionmentioning

confidence: 99%

Effects of barley flour on dough rheology, texture, sensory and glycemic index of traditional unleavened flat bread (Roti)

et al. 2019

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“…Both freeze processing and frozen storage have been shown to be critical to the quality and stability of frozen dough. During the freezing process, the gluten network deteriorates because of the initial exposure of the dough to extremely low temperatures (Deepn, Prakashe, & Mohammada, 2008). Any unfrozen phase existing in frozen dough is a site for detrimental diffusion-controlled reactions during frozen storage.…”

Section: Introductionmentioning

confidence: 99%

Effects of multiple freeze–thaw cycles on the quality of frozen dough

Zhang

Liu

et al. 2018

Cereal Chem

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Background and objectives:The multiple freeze-thaw treatment of dough during frozen storage has critical effects on the quality of frozen dough. The effects of multiple freeze-thaw cycles on the cooking properties, textural and rheological properties of frozen dough, as well as the mechanism behind this effect were evaluated in this study. Findings: The result showed that the cooking loss rate and water absorption rate were increased by 66.3% and 13.7%, respectively, compared to the control at four freeze-thaw cycles. Compared to the control, the hardness, adhesiveness, and chewiness were increased 66.3%, 152.4%, and 43.7%, respectively, and the springiness was decreased 25.9% at freeze-thaw treatment for five cycles. The elasticity and viscous modulus of the dough decreased after freeze-thaw treatment. After repeated freezing for more than four cycles, the proportions of free water increased significantly (p < .05) relative to that of the samples without freeze-thaw treatment. Scanning electron microscope (SEM) images showed that freeze-thaw treatment damages the structure of the dough. Furthermore, freezethaw treatment led to a significant (p < .05) change in secondary structure of frozen dough. The relative percentage content of a-helix increased significantly after freeze-thaw treatment for two cycles, whereas the relative percentage content of b-turns and random coils decreased significantly. Conclusions:Multiple freeze-thaw pretreatment could reduce the cooking quality and texture characteristics of frozen dough significantly by changing its water distribution and microstructure, as well as the secondary structure of wheat gluten. Significance and novelty: Explored the mechanism of the effects of freeze-thaw treatment on the processing quality of frozen dough. K E Y W O R D Sfrozen dough, multiple freeze-thaw, rheological properties, water distribution

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“…On the other hand, considering the sample system was a protein‐based emulsion, process of freezing separated the aqueous phase. Proteins will redistribute and aggregate on the interface membrane after thawing, affecting the texture properties after boiling (Ghosh & Coupland, 2008; Yadav, Patki, Khan, Sharma, & Bawa, 2010). Gum Arabic is highly water‐soluble and does not agglomerate easily in water.…”

Section: Resultsmentioning

confidence: 99%

Improving thawed quality of hot‐pot vegetable balls by a freeze–thaw stability control by adding hydrocolloids

Jiang

Zhang

Sun

et al. 2020

J Food Process Engineering

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The aim of this study was to investigate the effects of addition of three different hydrocolloids (guar gum [GG], arabic gum [AG], and carrageenan gum) with the addition amounts of 0.25–1.00% on frozen vegetable balls quality. The qualities of vegetable balls after 0–5 freeze–thaw cycles (FTC) were evaluated in terms of the dehydration rate, thermal property, textural properties, gel strength, and water mobility and distribution. The results showed that the melting property of ice and cross‐linked structure of frozen vegetable balls can be ameliorated and the drip loss or dehydration can be slowed down by the addition hydrocolloids, thus improving the freeze–thaw stability. With an increasing number of FTC, loose structure was formed which resulted in to the poor quality of boiled product. The best cooking quality in terms of textural properties (springiness, hardness, and gel strength values), dehydration, and melting enthalpy change after 5 FTC was in the order of balls added with 0.50% GG, 0.75% AG, and 0.50% carrageenan. In conclusion, the overall results showed that the addition of hydrocolloids can improve the freeze–thaw stability and cooking characteristics of vegetable balls. Practical applications Appropriate addition of hydrocolloids could reduce the negative influence of freeze–thaw cycles on vegetable balls quality by improving physical stability, increasing the content of bound water, and maintaining the dense texture of the product. By an in‐depth study of hydrocolloids in food preparation technology, different types hydrocolloids can be used for the improvement of freeze–thaw stability vegetable products, which has potential for a wide application and development prospects.

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Effect of freeze–thaw cycles and additives on rheological and sensory properties of ready to bake frozen chapaties

Cited by 22 publications

References 10 publications

Effects of barley flour on dough rheology, texture, sensory and glycemic index of traditional unleavened flat bread (Roti)

Effects of barley flour on dough rheology, texture, sensory and glycemic index of traditional unleavened flat bread (Roti)

Effects of multiple freeze–thaw cycles on the quality of frozen dough

Improving thawed quality of hot‐pot vegetable balls by a freeze–thaw stability control by adding hydrocolloids

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