Influence Of Hydroxypropyl Methylcellulose On The Rheological And Microstructural Characteristics Of Whole Wheat Flour Dough And Quality Of Puri

Puri is a traditional unleavened fried product prepared from whole wheat
flour. Hydroxypropyl methylcellulose (HPMC) was used to study its effect on
rheological characteristics of whole wheat flour dough and puri making
quality. Addition of HPMC at 0.5 and 1.0% w/w increased the water absorption
and dough stability whereas the resistance to extension and extensibility
decreased. Pasting temperature, peak viscosity and cold paste viscosity gradually
decreased. The moisture and fat contents of puri increased marginally.
Quality parameters and sensory acceptability were monitored after 0 and 8 h
of storage. Addition of 0.5% HPMC gave higher sensory scores. Microscopic
observations during puri processing showed that the starch granules in the
control dough were clearly visible in the protein matrix, which reduced on
frying due to partial gelatinization. Microstructure of puri with HPMC showed
higher gelatinization of starch. It also helped in moisture retention and hence,
resulted in highly pliable and soft-textured puri.