Effect of storage on the rheological and parotta-making characteristics of frozen parotta dough

<p align="justify">The effect of storage of frozen parotta dough (FPD) and ready-to-bake frozen parotta dough (R-FPD)
at –20 °C for 3 months on the rheological and baking
characteristics, respectively, were studied. The optimum
thawing conditions for FPD and R-FPD were found to be
1 min in the microwave oven or 16 h in the refrigerator.
The rheological characteristics of FPD showed a decrease
in farinograph peak consistency from 240 to
200 BU and an increase in extensograph extensibility
from 155 mm to 170 mm due to storage. The major protein
fractions of FPD as indicated by the electrophoretic
patterns remained unchanged up to a period of 3 months.
However, when compared to FPD the protein bands in
the high-molecular-weight region of glutenin were less
intense for baked parotta from R-FPD. The overall rating
of parotta was good even after 3 months of storage as
indicated by the sensory evaluation of parottas from
R-FPD samples.</p>