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Influence of enzymes on rheological,microstructure and quality characteristics of parotta—an unleavened Indian flat bread

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Title Influence of enzymes on rheological,microstructure and quality characteristics of parotta—an unleavened Indian flat bread
 
Creator Prabhasankar, P.
Indrani, D.
Jyotsna, R.
Venkateswara Rao, G.
 
Subject 05 Enzymes
14 Physical properties
01 Dietary Fiber
 
Description Enzymes are used in the baking and milling industries to control dough properties and improve
the quality of finished products. The role of enzymes in the baking process of an unleavened Indian flat
bread, namely South Indian parotta, was studied. In this connection, comparisons have been made on the
effects of different enzymes such as fungal α-amylase (FA), glucose oxidase (GO), proteinase and xylanase
on rheological characteristics and microstructure of parotta dough and its relation to the overall quality
characteristics of baked parotta. Addition of GO increased, while FA, xylanase and proteinase decreased
farinograph stability. Extensograph resistance to extension increased with GO or xylanase and decreased
with FA or proteinase. The extensibility increased with FA, xylanase or proteinase and decreased with
GO. The microstructure of parotta dough with different enzymes revealed that the use of proteinase
improved the continuous gluten formation compared with the control and the other three enzymes, FA,
xylanase and GO. This could be due to the proteinase enzyme breaking larger protein fibrils into smaller
fibrils and thus enhancing the continuous gluten film formation. A similar observation was also noted in
themicrostructure of baked parotta layers. The microstructure of parotta with proteinase enzyme showed
a continuous network of protein films compared with a cluster of protein films in parotta with GO. In
the case of xylanase-treated parotta, the starch granules were deformed completely and these deformed
starch granules were found sticking to the protein films. In parottas prepared with GO and FA, only a few
starch granules with faint outlines were visible. Generally speaking, the overall quality score of parotta
decreased to 68 and 64 with the use of FA and, GO respectively, as against the control parotta score of 74.
The score increased to 92 and 82 with the addition of proteinase and xylanase, respectively.
 
Date 2004
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/1767/1/J_Sci_Food_Agric_84_2128-2134_%282004%29.pdf
Prabhasankar, P. and Indrani, D. and Jyotsna, R. and Venkateswara Rao, G. (2004) Influence of enzymes on rheological,microstructure and quality characteristics of parotta—an unleavened Indian flat bread. Journal of the Science of Food and Agriculture, 84. pp. 2128-2134.