Control of chapati staling upon treatment of dough with amylases and xylanase

Chapati doughs were treated with amylases and xylanase, and were evaluated for various
quality parameters such as texture, microstructure, amylograph characteristics, sensory
properties, soluble starch and soluble amylose contents. On storage for 96 h, decrease in
moisture content, increase in shear force, decrease in paste viscosity, decrease in soluble
starch and soluble amylose contents were observed in control chapatis. However, upon
treatment with enzymes, there were marginal changes in the above parameters. Microstructure
studies indicated uniformity in starch granules in enzyme treated chapatis, while
absence of uniformity in starch granules was observed in control chapatis. Overall quality
scores for chapatis prepared from enzyme treated dough did not change significantly on
storage, unlike control chapatis. Among the treatments, bacterial α-amylase and its
combination with xylanase performed well. Thus, studies indicated that incorporation of
these enzymes in dough retard staling of chapatis by bringing about the changes in the
starch and rheological properties of chapatis.