Effect of Additives on Rheological Characteristics and Quality of Wheat Flour Parotta

Effects of oxidizing agents (potassium bromate [20 and 40 ppm], ascorbic acid [100 and 200 ppm] and potassium iodate [20 and 40 ppm]), reducing agents (potassium metabisulphite [100 and 200 ppm] and cysteine hydrochloride [50 and 100 ppm]), enzymes (fungal α ‐amylase [10 and 20 ppm] and protease [10 and 20 ppm]) and dry gluten powder (1, 2 and 3%) on rheological characteristics of dough and quality of parotta were studied. Addition of oxidizing agents and dry gluten increased values for farinograph stability, extensograph and mixograph areas, apparent biaxial extensional viscosity, compressive stress, hardness and cohesiveness, while reducing agents and enzymes decreased the aforementioned characteristics and increased force decay parameter and adhesiveness of the dough. Among the different additives studied, incorporation of 100‐ppm potassium metabisulphite, 50‐ppm cysteine hydrochloride and 10‐ppm protease increased the overall quality score of parotta.