2011 年 17 巻 3 号 p. 203-208
A study was designed with the aim to investigate the effect of different additives such as CMC (carboxy methyl cellulose), ascorbic acid, lecithin and sodium propionate on the dough and chapatti making characteristics, and also to check the staling of chapatti. The additives were added at different concentration (CMC 0.5, 0.75 and 1 %, ascorbic acid 0.3, 0.35 and 0.4 %, lecithin 0.5, 0.75 and 1 % and sodium propionate 0.1, 0.2 and 0.3 %) in wheat flour and analyzed their effect on dough rheology along with baking and sensory attributes of chapattis during storage period of 24 h. The results of the present study showed that additives improved the rheological characteristics of wheat flour as compared to control. The additives like CMC and lecithin improved the pasting property, water absorption capacity, dough development time and dough stability of wheat flour. Additives like sodium propionate and ascorbic acid along with CMC and lecithin reduced the mould growth during the storage period of 24 h. The addition of additives improved almost all the sensory attributes as compared to the control.
