Gelatinization of Starch During Preparation of Indian Unleaved Flat Breads

The comparison of starch granule deformation and extent of starch gelatinization in a few common Indian unleavened flat breads (Chapati, Parontha and Poorie) was made. The starch granule swelling was evaluated by scanning electron as well as polarized light microscopy. The peak viscosity in Haake rotary viscosimeter and hydration capacity were used for comparing the extent of starch gelatinization in crust and crumb of these baked products. Although a few of the starch granules on the outside of crust, maintained a weak outline those in the crumb area gave only a matrix of gelatinized starch. The extent of starch gelatinization was reflected by the related increase in hydration capacity of these products. However, the peak viscosity values were found to be inversely related to the extent of starch gelatinization. As compared to crumb, a higher extent of browning was observed in the crust. Water absorption, type of cereal, mode and efficiency of heat transfer were found to control the extent of starch gelatinization in these baked products.