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Influence of additives on dough rheology and quality of Thepla: an Indian unleavened flatbread

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Abstract

Thepla is Indian unleavened flatbread made from whole-wheat flour with added spices and vegetables. In the present study, effect of addition of various emulsifiers such as sodium stearoyl-2-lactylate (SSL), di acetyl tartaric acid ester of monoglyceride (DATEM) and glycerol mono-stearate (GMS) were studied. Further hydrocolloids (guar gum, carrageenan) and modified polysaccharides [hydroxypropyl methylcellulose (HPMC) and carboxymethyl cellulose] were added at the concentration ranging from 0.25 to 1 % on the basis of whole wheat flour to prepared the doughs. These thepla doughs were analyzed for rheology and theplas were analyzed for tear force. Additives helped in improvement of dough and thepla quality. Guar gum increased dough stickiness and strength to the highest (31.12 and 1.76 g respectively). Also, guar gum decreased tear force value of thepla to 208.4 g. Tear force was found to be increasing with the duration of storage. Highest improvement in thepla dough and quality was obtained by the addition of guar gum at 0.75 % which retained the softest texture of thepla.

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Acknowledgments

The authors gratefully acknowledge Fine organics, Mumbai, India for providing free samples of additives used in the study. Also authors thank University Grants Commission, Government of India for financial support.

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  1. Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai, 400 019, India

    Sonal P. Patil & Shalini S. Arya

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  1. Sonal P. Patil
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  2. Shalini S. Arya
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Correspondence to Shalini S. Arya.

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Patil, S.P., Arya, S.S. Influence of additives on dough rheology and quality of Thepla: an Indian unleavened flatbread. Food Measure 10, 327–335 (2016). https://doi.org/10.1007/s11694-016-9310-7

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  • DOI: https://doi.org/10.1007/s11694-016-9310-7

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