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

Abstract

Summary The wheat grains were conditioned at 18% moisture level for 1 h followed by heating for 80 s in a microwave oven to reduce the activity of polyphenol oxidase as well as other lipolytic and oxidative enzymes. The dough samples were prepared from whole wheat flour (milled from microwave treated wheat grains) using 68% water and 2% salt on flour weight basis as common ingredients. The additives like glycerol monostearate and glycerol (5% and 1% respectively on flour weight basis) were also used in order to study their effects on the quality of ready to bake frozen chapaties (R‐BFC) during freeze–thaw cycles. Alveographic properties of R‐BFC as well as textural profile and sensory quality of chapaties prepared from R‐BFC samples were evaluated during repeated freeze–thaw (FT) cycles. Results showed that the alveographic properties (P, L, and W) decreased significantly ( P ≤ 0.05) in all the samples after each FT cycle, while glycerol added samples showed the least changes. Chapati hardness increased in all the samples up to fourth FT cycle, thereafter sharply decreased. However, chapaties with 1% glycerol were rated better in terms of mouth feel and texture during FT cycles.