Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta).

In order to explore the possibility of using WPC as a functional ingredient in Indian traditional product – South Indian Parotta investigations
were made to study the effect of replacement of wheat flour with 5, 10 and 15% WPC on the farinograph, extensograph, amylograph
characteristics of wheat flour, quality of parotta and microstructure of baked parotta. The results showed an increase in
farinograph stability, extensograph resistance to extension up to 10% WPC and a decrease in the farinograph water absorption, extensograph
extensibility, amylograph peak viscosity, cold paste viscosity, breakdown and setback values with an increase in the level of WPC
from 0% to 15%. The quality characteristics of parotta showed that the spread ratio decreased and shear force values increased significantly
above 5% level. Control parotta and parotta with 5% WPC were soft, possessed thin and transparent layers whereas parottas
beyond 5% WPC had thick, fused and opaque layers. The parottas with 5% WPC were rated good. The quality characteristics of parotta
were adversely affected beyond 5% level of WPC. The microstructure of the top and middle layer of baked parotta with 5% WPC showed
that there was a disruption in the continuity of the gluten matrix.