Effect of Guar Gum on Dough Stickiness and Staling in Chapatti-An Indian Unleavened Flat Bread

Abstract

Chapatti, Indian unleavened flat bread made of whole-wheat flour, is traditionally prepared in households by hand sheeting of dough followed by baking on hot griddle and is consumed fresh. Investigations were made to study the effect of guar gum on whole wheat chapatti dough stickiness and its effect on staling of chapatti during storage. Guar gum was incorporated at various levels ranging between 0.25-1.0% w/w of whole wheat flour. Chapatti dough was prepared and evaluated for dough stickiness using Chen-Hoseney dough stickiness probe. Chapattis were prepared and monitored for staling parameters such as water soluble starch (WSS), moisture content, in vitro enzyme digestibility (IVED), extensibility and tear force, both when fresh and after storage for three days at room temperature (30±2 °C) and refrigerated temperature (4±1 °C). From the study it was observed that guar gum prevented staling in chapattis as was monitored through various parameters. Moisture, WSS, IVED content in guar gum incorporated chapatti was higher than the control chapatti. The force required to tear fresh chapattis was decreased with hydrocolloid addition however guar gum addition at 0.75% w/w of whole wheat flour gave the softest chapatti. Extensibility of stored chapatti was significantly decreased with storage, both at room and refrigeration temperature. However, refrigerated chapatti containing guar gum showed less loss in extensibility, up to a period of three days.