Effect of Casein and Hydrocolloid on Maize Dough and Chapati Properties

It is difficult to handle the maize dough when chapaties (unleavened Indian bread) have to be prepared, due to the absence of gluten proteins in maize. For improving the dough handling and chapati making characteristics of maize and quality protein maize (QPM) flour, effect of addition of casein protein (5% to 15%, w/w) alone and with 3% hydoxy propyl methyl cellulose (HPMC) was studied. Rapid visco analysis of flour blends, rheological, textural, properties of dough and texture as well as sensory evaluation of chapaties was studied. Rapid visco analysis revealed that quality protein maize flour showed the higher values for peak, breakdown, final, and setback viscosities as compared to normal maize flour. Addition of casein alone as well as with HPMC hydrocolloid reduced the viscosity in maize and QPM flour. Rheological parameters like storage modulus (G') and loss modulus (G