Review ArticleInfluence of Hydrocolloids on the Quality ofMajor Flat Breads A Review

Akanksha Pahwa1 Amarjeet Kaur1 and Ritika Puri2

1Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India2Dairy Technology Division ICAR-National Dairy Research Institute Karnal Haryana 132001 India

Correspondence should be addressed to Ritika Puri ritikadsweetgmailcom

Received 31 August 2015 Revised 26 November 2015 Accepted 13 December 2015

Academic Editor Franco P Pedreschi

Copyright copy 2016 Akanksha Pahwa et al This is an open access article distributed under the Creative Commons AttributionLicense which permits unrestricted use distribution and reproduction in any medium provided the original work is properlycited

Flat breads are popular all over the world There are several forms of flat bread which differ in their methods of preparation Incomparison to pan breads the leavened flat breads have shorter fermentation period Nowadays the use of additives has becomea common practice in the baking industry In this paper supplementation of several hydrocolloids having different chemicalstructure and diverse origin to the flatbread making process is presented Hydrocolloids comprise a number of water-solublepolysaccharides providing a range of functional properties that make them suitable to this applicationThey provide proper texturecontrol moisture improve overall product quality and stability reduce cost and facilitate processing in the flat breads Variousgluten-free formulations have applied hydrocolloids to mimic the viscoelastic properties of gluten Hydrocolloids have been usedfor retarding the staling and for improving the quality of the fresh products In addition to this good sensory properties for visualappearance aroma flavor crunchiness and overall acceptability were obtained

1 Introduction

In India Pakistan Middle East and North African countriesa large segment of population depends upon whole wheatmeal (atta) for production of ldquochapattisrdquo whereas refinedflour (maida) finds greater application in manufacture ofbakery products for example breads and biscuits Wheat(Triticum aestivum) is a common ingredient used in manytypes of flat breads due to the special functional propertiesof its constituent protein gluten Improving the nutritionalvalue of bread with whole grains has become popular dueto its documented positive health effects The replacementof gluten presents a major technological challenge as itis an essential structure-building protein To tackle thisproblem hydrocolloids like xanthan gum and guar gumwereincorporated in gluten-free flour to mimic the viscoelasticproperties of gluten [1]

(1) Effects of Hydrocolloids on Pasting Properties of StarchGranules Nonstarch polysaccharides used in formulated foodsystems are usually called hydrocolloids Starches and gums

(hydrocolloids) are often used together in food systems toprovide proper texture control moisture and water mobilityimprove overall product quality andor stability reduce costandor facilitate processing It is therefore important tounderstand interactions between starches and food gums thatare critical to the functionalities they impart to food products[2] Hydrocolloids modify gelatinization of starch and extendthe overall quality of the product during storage [3]

Hydrocolloid molecules have a variety of different struc-tures including differences in branching flexibility molec-ular weight ranges and ionic charge all of which influencetheir behaviour and the rheology of their solutions Thisalso influences their interaction with leached starch polymermolecules which in some cases increases network formationand in other cases decreases or weakens the network formedby starch polymer molecules In the rapid-visco-analyserpasting occurs with continued heating (normally to a 95∘Chold temperature) under the shear of the instrument till allorder is lost in granules During pasting considerable granuleswelling and leaching of starch polymer (primarily amylose)molecules occur A peak viscosity primarily resulting from

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2 Journal of Food Processing

swollen granules is reached During the 95∘Chold the fragileswollen granules disintegrate under the shear conditionsof the instrument and the viscosity decreases to a troughviscosity (a process called breakdown) As the hot pastesespecially of amylose-containing starches begin to cool theybecome more elastic and develop distinct solid propertiesthat is gelation occurs The transition from a viscous liquidto a gel when determined by one of the instruments iscalled setback the molecular process that produces setbackis known as retrogradation [4]

The hydrocolloid reduced the availability of water forgranule swelling The increased viscosity thereby increasedthe shear forces exerted on the swollen granules thusincreasing the breakdown viscosity Associations betweenstarch polymer molecules and hydrocolloid molecules couldbe responsible for increase in setback and final viscosityHydrocolloid molecules bound water reduced the mobilityof the starch chains and thereby retard retrogradation [5]Effects of guar (GG) and xanthan (XG) gums (035ndash10ww) on pasting and rheological properties of waxy cornstarch (WCS) (60ww) were studied by Achayuthakan andSuphantharika [6] Rapid-visco-analyser results indicatedthat addition of GG or XG to WCS significantly (119875 le 005)increased the peak breakdown final and setback viscositiesand pasting temperatures This effect was more pronouncedas the concentrations ofGGorXG increasedGGhad a highermolecular weight but lower intrinsic viscosity than did XGthus GG chain was more flexible (Table 1)

Increased peak viscosity was more pronounced for theWCSGG than in the WCSXG mixtures at high gum con-centrations (07 and 10) (Table 2)

This could be attributed to the fact that XG covered mostof the starch granules individually GG on the contrary didnot cover the starch granules but formed a sheet structure inthe continuous phase Dynamic viscoelasticitymeasurementsindicated that the WCSXG mixed pastes exhibited slightlysuperior viscoelastic properties to the WCSGG pastes asevidenced by their higher 1198661015840 and lower tan 120575 values Flowtests showed that the WCSGG pastes exhibited mainlythixotropic hysteresis loops during a full shear cycle whereasthe WCSXG pastes showed much less thixotropic andeventually became antithixotropic at high XG concentra-tions The differences in molecular characteristics of the GGand XG chains are hypothesized to be responsible for theabove-mentioned effects Effects of various hydrocolloids likehydroxypropyl methylcellulose (HPMC) xanthan and 120581-carrageenan at 02 and 05 levels were investigated on doughrheological properties [7] Doughwater absorption increasedby all hydrocolloids tested Except 120581-carrageenan all thehydrocolloids resulted in increase in dough developmenttime (DDT) Only xanthan addition at 05 level showed anincrease in dough stability while the other treatments showeda reduction in the stability of the dough (Table 3) At alllevels of incorporation of guar gum (0-1) it was observedthat water absorption and dough stability increased withincrease in concentration of guar gumWith respect to doughdevelopment time it was found to be correlated inverselywith the concentration of guar gum [8] Incorporation ofhydrocolloids like pectin carboxymethyl cellulose (CMC)

Table 1 Molecular weight and intrinsic viscosity of guar gum (GG)and xanthan [6]

Sample Molecular weight (Da) Intrinsic viscosity (dLg)GG 612 times 106 94XG 347 times 106 1123

agarose xanthan and oat 120573-glucan revealed that xanthangum yielded the most strengthened dough [1]

(2) Effects of Hydrocolloids on the Gluten-Free Bread Thequality of gluten-free bread obtained by adding pectin guargum and their 1 1 mixtures was compared [9] Gluten wasreplaced by highly methylated pectin in standard breadBreads containing guar gum had higher volume moisturecontent of crumb baking efficiency and lower oven lossTexture profile analysis revealed that use of guar gum andpectin in 1 1 reduced gumminess and chewiness of guarbread This treatment also reduced crispiness and resilienceof pectin bread Hardening was highest for guar bread dueto starch gelatinization and lowest for breads with mixture ofguar gum and pectin

Study was conducted by Guarda et al [10] to analyzethe influence of hydrocolloids (sodium alginate xanthan 120581-carrageenan and hydroxypropyl methylcellulose) on freshbread quality and bread staling All-purpose flour was par-tially replaced with locust bean gum (LBG) and guar gumat 0 (control) 2 and 4 replacement levels These breadtreatments were evaluated objectively and subjectively bySchwarzlaff et al [11] LBG replacement at 2 significantlyincreased standing height Moisture crumb and crust colourwere not significantly different At 2 level guar gumproduced a more even cell size distribution throughout thebread crumb Both gums were found to retard bread staling2 LBG was the most effective

Effect of hydrocolloids on dough rheology and breadquality parameters in gluten-free formulations based onrice flour corn starch and sodium caseinate (control) wasdiscussed by Lazaridou et al [1] The hydrocolloids added at1 and 2 ww (rice flour basis) were pectin carboxymethylcellulose (CMC) agarose xanthan and oat 120573-glucan Farino-graph showed that xanthan had the most pronounced effecton viscoelastic properties yielding strengthened doughsAddition of hydrocolloids showed that the elasticity and resis-tance to deformation of dough as determined by oscillatoryand creep measurements followed the order of xanthan gtCMC gt pectin gt agarose gt 120573-glucan Aspects consideredincluded specific hydrocolloid used and its concentrationbread loaf volume porosity crumb elasticity lightness ofcrust and crumb firmness High values of porosity werefound for breads supplemented with CMC and beta-glucansat 1 concentration and pectin at 2 whereas high crumbelasticity was exhibited by CMC pectin and xanthan at 2An increase in lightness (119871lowast value) of crust was observedwith the addition of beta-glucan at 1 whereas the whitenessof crumb was improved with inclusion of xanthan Nosignificant effect on water activity of crumb was observed

Journal of Food Processing 3

Table 2 Pasting properties of 6 ww waxy corn starch (WCS) in the presence of various concentrations of guar gum (GG) or xanthan gum(XG) [6]

Sample Gum concentration () Peak viscosity (RVU) Pasting temperature (∘C)WCSwater 000 1334 713WCSGG 035 1622 751WCSGG 075 2366 858WCSGG 100 2458 834WCSXX 035 1686 823WCSXX 070 1748 807WCSXX 100 2242 821

Table 3 Farinograph parameters of gluten-free dough [1]

Dough formulations Water absorption () DDT (min) Elasticity (BU)Without hydrocolloid 605 4 60Pectin 652 105 60Carboxymethyl cellulose 634 265 70Agarose 650 75 40Xanthan 670 20 100

Effect of composition of hydrocolloids (pectin guar gumand xanthan gum) on properties of gluten-free bread wasreported by Gambus et al [12] Xanthan gum producedhigher volumes Lowest hardness was observed for crumbwith the smallest addition of xanthan gum It influencedcohesiveness to a lesser extent The amount of free amylosein crumb extract depended on the extent of starch gelatin-isation influenced by proportions of pectin guar gum andxanthan in the mixture of hydrocolloids

Influence of hydroxypropyl methylcellulose (HPMC)xanthan gum and their combination on characteristicsof gluten-free breads prepared with rice maize teff andbuckwheat was studied by Hager and Arendt [13] HPMChad a positive linear effect on volume of teff breads anda negative linear effect on this parameter in rice breadswhile the volume of buckwheat bread did not change Formaize breads volume was increased by addition of HPMCXanthan addition had a negative linear effect on loaf volumeof all breads Xanthan increased the crumb hardness of teffand buckwheat breads while rice bread crumb remaineduninfluenced HPMC addition reduced crumb hardness ofteff buckwheat and maize and rice bread Also crumb graincharacteristics such as area of cells and wall thickness wereinfluenced by the hydrocolloids Optimal level of water andhydrocolloid was determined using optimization trials

(3) Effect of Hydrocolloids on Gluten Characteristics Thenature of protein-polysaccharide interactions can varywidelydue to wide variations in biopolymer structure and solventconditions Depending on these conditions macromolecularinteractions may be specific or nonspecific weak or strongand repulsive or attractive [14]

Leon et al [15] found that hydrophobic amino groupsof glutamines present in the gluten protein interacted withsulphate groups of 120582-carrageenan

The effects of hydrocolloids on the functional propertiesof dough and bread quality depend on the nature originand particle size of the hydrocolloid and the dosages of thehydrocolloid incorporated into dough formulations

Influence of three hydrocolloids (Arabic gum pectin andHPMC)on characteristics of glutenwas observed [16]Glutencharacteristics were hydration properties (swelling waterretention capacity and water binding capacity) (Table 4)gluten quality (gluten index the amount of wet and drygluten) protein sodium dodecyl sulphate extractability andrheological properties (elastic and viscous moduli) Resultsrevealed that gluten properties were affected by hydrocolloidsto different extent depending on the type and concentrationof hydrocolloid which was dependent on the hydrocolloidtype and also its concentration (Table 4) With respect toHPMC it was found that there is an initial interactionbetween this hydrocolloid and gluten proteins that decreasethe interaction with the water molecules but when the levelof the hydrocolloid was increased it acquires a predominantrole in binding water molecules Formation of electrostaticcomplexes between anionic hydrocolloids like pectin andgluten could be responsible for increased water bindingcapacity [17] All the hydrocolloids with the exception ofArabic gum decreased the viscoelasticmoduli during heatingand cooling yielding a weakening effect on gluten Pectinmainly acted on gluten properties varying gluten hydrationand also the quantity and quality of gluten

(4) Effect of Hydrocolloids on Storage Stability of Breads Thedifficulty in finding gluten-free bread and its high pricemakes it necessary to prolong its shelf life to facilitate itsavailability Hydrocolloids are widely used as additives inthe food industry because they are useful for modifying therheology and texture of aqueous suspensions Hydrocolloidsdue to their high water retention capacity confer stability

4 Journal of Food Processing

Table 4 Hydration properties of hydrated vital gluten in the presence of hydrocolloids

Sample Hydrocolloid level Swelling Water holding capacity Water binding capacity(gg gluten) (mLg) (g waterg solid) (g waterg solid)

Control 0000 416 334 153

HPMC0002 424 324 1520007 388 299 1440013 363 298 147

Arabic gum0002 415 335 1560007 410 326 1580013 420 328 149

Pectin0002 396 299 1630007 378 296 1640013 390 293 163

to the products that undergo successive freeze-thaw cyclesSupplementation of several hydrocolloids having differentchemical structure and diverse origin to the bread makingprocess was presented by Guarda et al [10] The effect ofhydrocolloids (sodium alginate xanthan 120581-carrageenan andHPMC) on fresh bread quality and its influence on breadstaling was studied Physical properties (moisture hardnessand volume) and sensory properties of fresh bread and afterstorage of 24 h were analyzed Hydrocolloids affected thefresh bread quality to different extent and concentrationsof 01 (ww flour basis) were sufficient for obtaining theobserved effects HPMC was the hydrocolloid which showedimproved effect on specific volume index widthheight ratioand crumb hardness in addition good sensory propertiesfor visual appearance aroma flavor crunchiness and overallacceptability were obtained All hydrocolloids were also ableto reduce the moisture loss during bread storage therebyreducing the dehydration rate of crumb In addition duringstorage alginate and HPMC showed an antistaling effectwhich retarded the crumb hardening

Effect of hydrocolloids on dough rheology and breadquality parameters in gluten-free formulations based onrice flour corn starch and sodium caseinate (control) wasdiscussed by Lazaridou et al [1] During storage of breadsa reduction in water activity and increased crumb firmness(compression test) was observed Compared to the controlformulations crumb firmness was not altered significantlywith addition of pectin carboxymethyl cellulose and agarose(at 1-2) and of120573-glucan (at 1) instead addition of xanthan(1-2) as well as 120573-glucan (2) resulted in crumb hardening

Effect of pectin guar gum and xanthan on propertiesof gluten-free bread was studied by Gambus et al [12] Theresults proved that bread with addition of xanthan hadhigher volume in comparison with pectin-guar standardHigher amount of xanthan decreased bread hardness on theday of baking and after seventy-two hours of storage Theamount of free amylose in crumb extract depended on theextent of starch gelatinisation and not on the rate of amyloseretrogradation which was comparable The degree of starchgelatinisation was influenced by proportions and interactionsof pectin guar gum and xanthan gum in the mixture ofnonstarch hydrocolloids used as gluten replacers

Study was conducted by Tavakolipour and Kalbasi-Ashtari [18] to analyze the influence of hydrocolloids (CMCand HPMC) at 01 03 and 05 levels on flat bread qualityAlthough both CMC and HPMC gums enhanced the doughquality by increasing water absorption The effect of HPMCwas more pronounced than CMC

Antistaling effect of HPMC and 120581-carrageenan wasobserved in Barbari an Iranian leavened flat bread [7] Thesoftening effect of hydrocolloids mainly HPMC may beattributed to their water retention capacity They prevent theamylopectin retrogradation Moreover HPMC preferentiallybinds to starch and decreases the starch-gluten interactions

Gavilighi et al [19] investigated the influence of selectedhydrocolloids (guar gum locust bean gum xanthan gumand carboxymethyl cellulose) with ratio of 1 flour basison the quality of Lavash bread The results from Differen-tial Scanning Calorimetry and X-Ray Diffraction indicatedthat during ageing greatest enthalpy of retrogradation wasobserved in control sample while the lowest was observedin guar gum Generally the control sample had the greatestdifference in their diffractogram and the highest staling

Chapattis were prepared by addition of different hydro-colloids like guar gum xanthan locust bean gum andHPMCto the rice flour at levels of 025 and 05 flour basis and it wasobserved that the undesirable textural changes which takeplace in chapatti as a result of starch retrogradation can bedelayed by the incorporation of hydrocolloids [20]

Hydrocolloidswere incorporated at various levels rangingbetween 025 and 10 ww of whole wheat flour Amongstthe hydrocolloids studied guar gum prevented staling ofchapattis and chapattis possessed excellent pliability [21]

2 Major Flat Breads

21 Characteristics of Flat Bread Different characteristics offlat breads are as follows they have lower specific volumesthan pan breads the leavened flat breads are made with ashorter fermentation period in comparison to pan breadand flat breads are made with a higher baking temperatureand shorter baking times [22] Flat breads are usually roundin shape but are sometimes triangular or rectangular Theirdiameters can vary from 2-3 inches to 25 inches their

Journal of Food Processing 5

(a) (b) (c) (d) (e)

Figure 1 North Indian parottas with different levels of multigrain blend (MGB) (a) Control (0 g100 g MGB) (b) 10 g100 g MGB (c)20 g100 g MGB (d) 30 g100 g MGB (e) 40 g100 g MGB [28]

thicknesses vary from paper thin to 1 inch and their crustis very thin and light with brown or dark spots They have ahigher crust crumb ratio than do pan breads [23]

Flat breads can be categorized into two groups as one (sin-gle) layered or two (double) layered Another two subgroupsfor single-layered flat breads are leavened or unleavenedBarbari gomme tandyr pide and so forth are classified asleavened single-layered flat bread Lavash puri chapatti andparotta are classified as unleavened single-layered flat breadand Arabic (pita) balady and so forth are two-layered flatbread [24]

22 Production Steps of Flat Bread Optimum mixing isrequired for high quality flat and pan breads If the flour istoo strong overmixing improves bread quality bymechanicaldegradation of gluten structure Soft and moist dough gen-erally forms an excellent pocket during baking at 482∘C to53778∘C [23] Flat breads generally require less fermentationthan white pan breads Most flat breads are made usinghigh extraction or near whole wheat flour using little orno fermentation This produces bread with high fiber andphytate content thatmay be complexwith bivalentmetals andposes no danger to consumers in the western world wherebread is one of the major parts of the diet One of the crucialsteps in flat bread production is the flattening and sheeting ofthe dough Dough pieces are made spherical in order to get agas retention capability and good flatteningThe sheeting stepaids in removal of the gas inside its structure The optimumdough thickness is 2ndash10mm Variation in flat bread thicknessaffects the quality to a great extent [22] Proof time for flatbread is usually very short or sometimes omitted entirely Panbreads are baked at a lower temperature for a longer periodFlat breads require a very short baking time of 1ndash10min athigh temperature Short baking time also aids in retaininghigh bread moisture and softness [24]

3 Types of Flat Breads ProducedAll Over the World

31 Parotta Characteristics such as flexible hand-feel softand slightly chewy texture distinct layers easy disintegration

in the mouth and typical pleasant taste and aroma are thepleasing characteristics of parotta [25] North Indian parottais unleavenedflat bread prepared fromwholewheat flour saltrefined oil and water The dough is sheeted and laminated atleast twice contains 4ndash6 discrete layers and is slightly thickerthan chapatti Parotta is prepared in most of the Indianhomes Normally it is prepared from whole wheat flour with25 salt 65 water and 40 shortening After mixing thedough is sheeted on the board with rolling pin and shapedround square or triangular The sheeted dough (round) issmeared with fat and folded several times and again flattenedThe baking is done on preheated hot iron plate (Tawa) onboth sides of bread [26]

The effect of hydrocolloids namely Arabic (AR) guar(GR) xanthan (XN) carrageenan (CG) and hydroxypropylmethylcellulose (HPMC) on the rheological microstruc-tural and quality characteristics of south Indian parottawas studied separately at the level of 05 Addition ofhydrocolloids improved the shape of parottas and reducedthe shear force Among the hydrocolloids tried GR broughtabout the greatest improvement in the quality of parottafollowed in HPMC gt XN gt CG gt AR [27]

North Indian parotta was prepared from whole wheatflourwhichwas replacedwithmultigrain blend (MGB) (chickpea split without husk barley soya bean and fenugreekseeds) at 10 20 30 and 40 g100 g Figure 1 presents theNorth Indian parottas with different levels of multigrainblend (MGB) Addition of multigrains increased the proteinfat dietary fiber andmineral contents of north Indian parotta[28]

32 Puri Puri or poori is a traditional unleavened friedproduct prepared from whole wheat flour particularly inSouth Asia including India Pakistan and Bangladesh It isconsumed as breakfast or as a snack or light meal In recentyears efforts are being made to reduce the fatoil absorptionduring deep-fat frying [30] Puri which contains flourwholewheat flour and fat is made from slightly hard doughs Theflattened dough is lowered gently into preheated oil and thenit is pressed with the help of a slotted spatula to achieve fullpuffing [26] In puri production all the ingredients are mixed

6 Journal of Food Processing

and kneaded into a fully developed doughThe dough is thenscaled divided rounded sheeted to a thickness of 15mmcut into a circular disc of 12ndash14 cm and deep-fat-fried inpreheated oil at 180ndash200∘C for 10 s on one side and 15 s on theother side Fried puri after draining the oil for 30 s is cooledfor 10min [31]

Effect of hydrocolloids such as guar gum (GG) Arabicgum (AG) carrageenan (CG) locust bean gum (LBG)xanthan gum (XN) hydroxypropylmethylcellulose (HPMC)and carboxymethyl cellulose (CMC) at 05 ww level onrheological and quality parameters of puri from whole wheatflour was studied In general hydrocolloids helped in reten-tion of moisture in the puri and hence it remained softer andpliable while they reduced the oil content of puri This wasattributed to the thermal gelation of these hydrocolloids at thefrying temperature which creates an oil resistant film aroundthe fried food and thereby lowered the oil absorption [31]

Sudha and Rao [32] reported that addition of HPMCat 05 and 10 ww increased the water absorption anddough stability It has also helped in moisture retentionand hence resulted in highly pliable and soft-textured puriScanning electron micrographs of puri dough revealed thatafter addition of HPMC the starch granules were seen to becoated

33 Chapatti Chapatti is the oldest and the most popularbread in the world [33] Chapatti a flat unleavened Indianbread made of whole wheat flour is traditionally prepared inhouseholds by hand sheeting of dough followed by baking onhot griddle and is consumed freshThe unfavourable changesin chapatti during storage occur due to retrogradation ofthe starch [34] Staling can be controlled by the use ofhydrocolloids

Effect of various hydrocolloids (guar gum carboxymethylcellulose (CMC) 120581-carrageenan and hydroxypropyl methyl-cellulose (HPMC)) on fresh chapatti quality as well as onstored chapatti texture was investigated by Ghodke Shaliniand Laxmi [21] Hydrocolloids were incorporated at variouslevels ranging between 025 and 10 ww of whole wheatflour Amongst the hydrocolloids studied guar gum gave thehighest extensibility for fresh and stored chapatti The forcerequired to tear the fresh chapatti was decreased with hydro-colloid addition however guar gum addition at 075 wwof whole wheat flour gave the softest chapatti Extensibilityof stored chapatti significantly decreased with storage both atroom and at refrigeration temperature however refrigeratedchapatti containing guar gum showed less loss in extensibilityup to a period of 2 days There was no significant effect oncolour of chapattis due to the addition of hydrocolloids andsensory acceptability was found to be higher than that ofcontrol

Gujral et al [20] studied that addition of differenthydrocolloids like guar gum xanthan locust bean gum andhydroxypropyl methylcellulose to the rice flour at levels of025 and 05 flour basis improved the texture of chapattiby keeping it more extensible (pliable and less brittle) duringstorage Xanthan and GG may act as strong water binder

effectively depriving the starch chain of usable water forrecrystallization

Khan et al [35] investigated the effect of different addi-tives such as CMC (carboxymethyl cellulose) ascorbic acidlecithin and sodium propionate on the dough chapatti mak-ing characteristics and also checked the staling of chapattiIt was observed that almost all the additives tested increasedthe water absorption as compared to control The waterabsorption was highest in case of CMC CMC and lecithinimproved the pasting property water absorption capacitydough development time and dough stability of wheat flourand improved most of the sensory attributes of chapattiswhile the synergistic effect of all the additives reduced themould growth and improved almost all the sensory attributesas compared to the control

34 Lavash Lavash can be defined as single-layered andunleavened flat bread that has an oval or rectangular (60ndash70 cm long 30ndash40 cm wide) shape and a 2 to 3mm thicknesswith a creamy white colour and small blisters distributedover the whole surface Tavakolipour and Kalbasi-Ashtari[18] investigated the physical and rheological properties ofmixing CMC and HPMC at different concentrations withwheat flour of Sorkheh and Sardary varieties Incorporationof hydrocolloids increased the dough resistance Sensoryevaluation of Lavash bread showed that separate addition ofCMC and HPMC at 05 level in Sardary flour and at 03level in Sorkheh flour raised their sensory scores significantlyIt was found that hydrocolloids (such as CMC and HPMC)decrease the rate of increase in rigidity of bread compared tocontrol and increase freshness of Arabian bread for 4 days ofstorage

35 Barbari Barbari is one of the most popular flat breadswidely consumed in the northern and north-western partsof Iran It is leavened and thicker oval bread The breadis usually 70 to 80 cm long and 25 to 30 cm wide with athickness of about 35 cm All its ingredients are mixed toproper consistency and fermented for two hours Dough ballsare flattened into an oval shape and rested for 20 minutes[36]The brown colour gets developed from the use of RomalRomal is made from flour baking soda mixed in the boilingwater which then turns the starch of the flour into dextrinwhich makes the golden colour The dough is then dockedand five or six one-centimetre deep rows are formed withfingers primarily for decorative purpose Final proof andbaking times are often 15 and 8ndash12 minutes respectively [7]

Effect of five different alternate flour types (amaranthbarley DDGS (distillers dried grains with soluble) oat andrye) on chemical and physical properties of the Barbari breadwas studied by Pourafshar et al [36] It was determined thatbread made with 20 percent DDGS and 80 percent of wheatflour had the highest fiber and moisture content The breadmade with amaranth had the highest ash content while theone made with rye had the highest protein and fat content

Ghanbari and Farmani [7] investigated the effect of var-ious hydrocolloids including hydroxypropyl methylcellulose(HPMC) xanthan and 120581-carrageenan at 02 and 05 levels

Journal of Food Processing 7

on dough rheological properties fresh bread quality andbread staling HPMC had the highest effect on dough waterabsorption Addition of xanthan gum at 05 level showedan increase in dough stability while the other treatmentsshowed a reduction in the stability of the dough HPMCproduced higher extensibility than control whereas doughsamples containing 120581-carrageenan or xanthan had shorterAs compared to control 120581-carrageenan or HPMC at 02 and05 levels delayed staling Addition of hydrocolloids to thebread formulation could also improve the sensory propertiesof Barbari bread

Moazzezi et al [37] investigated the effect of apple fiber(5 8 and 11) and CMC (01 and 05ndashww) onthe rheological and staling properties of traditional Barbaribread In comparison to control the flat bread containing 11apple fiber and 05 CMC showed higher water absorptioncapacity (6935) lower degree of softening (190 BU) andhigher quality properties (1130) The results of extensographrevealed that during fermentation of bread samples at 45 90and 135min bread samples with 5 8 and 11 level ofapple fiber and 05 of CMC showed the highest amountsof energy as compared to other experimental samplesThe results of sensory evaluation proved that sample withhighest level of apple fiber and CMC had the highest overallacceptability and lowest staling after 72 h storage

Majzoobi et al [38] studied the quality of Barbaridough and bread (Iranian flat bread) in terms of texturetaste and general acceptability of fresh bread The studyinvolved incorporation of microcrystalline cellulose andhydroxypropyl methyl cellulose at 05 wheat flour basisThe results revealed that hydroxypropyl methyl celluloseproduced higher water absorption improved dough stabilitytime softer bread texture and higher volume as well asgreater acceptability mainly due to its more hydrophilicmolecular property

Glazing is a surface coating method to improve thequality of bakery products Effect of hydrocolloids as glazingagent was studied on Barbari flat bread It was found thatwater activity increased Also xanthan treatment providedthe greatest effect on the specific volume and moisturecontent of fresh bread Guar gum treatments had moresignificant effect on widthheight ratio in comparison tounglazed bread Evaluation of the hydrocolloid glazing groupshowed that crumbmoistures revealed that guar gum had noeffect while the starch had the most crumb moisture [39]

36 Sangak Bread Sangak is a sourdough flat bread 70ndash80 cm long 40ndash50 cm wide and 3ndash5mm thick its surfaceis sprinkled with sesame or poppy seeds and is the mostpopular bread in Iran Flour of 95 extraction rate salt(15) sourdough (20) yeast (05) and water (85) aremixed to proper consistency and fermented for two hoursThe dough is usually made from flour with strong proteinquality and its paste is more similar to batter rather than thedough of other flat breads A portion of the dough (500 g) issheeted on a special convex peddle docked and transferredonto the hot pebbles of the oven The temperature of pebblesvaries from 350 to 500∘C and the baking time from 2 to 4min[33]

Rahnama et al [40] investigated the potential of fenu-greek gum for the improvement of the quality of Sangak flatbread The results of Farinograph revealed that the doughformulated with 55 ww fenugreek gum and leavened for26 hr yielded to maximum dough water absorption doughdevelopment time stability time and extensibility valuesIn comparison to control the bread baked with fenugreekgum incorporated dough had higher moisture content loafvolume softness and lightness than control bread Sensoryevaluation indicated that overall acceptability to formulationsupplemented with 55 fenugreek gum showed the highestscore

37 Balady Bread Wheaten pocket-type flat breads arereferred to as ldquoArabicrdquo balady shami ldquoLebaneserdquo andmafrood in the Arab countries and as ldquopitardquo in the UnitedStates and Europe

In Egypt bread is the main staple The most popularwheat bread is a flat circular loaf composed of two layerscalled balady bread Effect of baking time and temperature onbread quality starch gelatinization and staling was studiedby Faridi and Rubenthaler [23] Flour extraction rate washigh (82 percent) Four levels of baking time and temperature(540∘C 1min 415∘C 2min 37∘C 3-4min 260∘C 6-7min)were used to bake dough Lower oven temperature andlonger baking time produced breads that were drier and oflower quality Pasting properties and alkaline water retentioncapacity were faster for breads baked at 260∘C for 6-7minthan those baked at higher temperature and shorter timeStaling rate was faster during the first eight hours of storage

Mahmoud et al [41] studied the influence of specifichydrocolloids (xanthan gum and guar gum) at varying levelswhich was observed on the quality of gluten-free balady flatbread formulation based on rice flour corn and potato starchblends In comparison to control gums improved the weightand roundness of breads Hydrocolloids also extended theshelf-life and staling was retarded after 72 hr of storage atroom temperature

38 Pita Bread Pita bread is a common staple inMiddle East-ern countries and has enjoyed considerable and increasingpopularity in other areas of the world This popularity is dueto the convenience of using bread for making a sandwichsince the bread forms a pocket whichmay be filled withmeatcheese and other edible material In its most common formpita bread is in the shape of a large flat pancake typically fourto eight inches in diameter and one-eighth to three-eighthsinches in thickness Figure 2 presents traditional Egyptianpita bread In the baking process the dough form seals andinflates to form the central void characteristic of pita breadwhich is easily torn at the perforation [42] Toufeili et al[42] analyzed the effect of methylcellulose egg albumenand gum Arabic on the sensory properties of gluten-freepocket-type flat bread baked from formulas incorporatingpregelatinized rice flour and pregelatinized corn starch withcorn flour The results indicated that gum Arabic at higherlevels produced cohesive product while at lower levels itproduced less cohesive and a product inferior to wheat breadin rollability

8 Journal of Food Processing

(a) (b)

Figure 2 Traditional Egyptian pita bread ((a) from above (b) cut open) [29]

Loaves which were baked from formulations with levelsof methylcellulose between 171 and 316 g and egg albumenlevels between 190 and 318 g were compatible with thoseof wheat bread in rollability tearing first bite hardnessadhesiveness andmasticatory hardness All breads possesseda strong corn flavor a light-yellow and a less grainy crumbwith apparent waxy patches and a faster staling rate than thatof regular wheat bread

4 Conclusion

Flat breads are popular all over the world They are madeeither leavened or unleavenedThey are also divided into twomajor groups one (single) layered and two (double) layered

The present study revealed that flat breads could be madeby adding hydrocolloids to improve rheological microstruc-tural and quality characteristics Hydrocolloids comprise anumber ofwater-soluble polysaccharides providing a range offunctional properties Dough water absorption which has agreat effect on bread quality and its shelf-life was increased byall hydrocolloids Furthermore it was observed that additionof hydrocolloids to the flat bread formulation could alsoimprove the sensory properties and prevent staling

Conflict of Interests

The authors declare that there is no conflict of interestsregarding the publication of this paper

References

[1] A Lazaridou D Duta M Papageorgiou N Belc and C GBiliaderis ldquoEffects of hydrocolloids on dough rheology andbread quality parameters in gluten-free formulationsrdquo Journalof Food Engineering vol 79 no 3 pp 1033ndash1047 2007

[2] AKruger C Ferrero andN E Zaritzky ldquoModelling corn starchswelling in batch systems effect of sucrose and hydrocolloidsrdquoJournal of Food Engineering vol 58 no 2 pp 125ndash133 2003

[3] C M Rosell J A Rojas and C Benedito de Barber ldquoInfluenceof hydrocolloids on dough rheology and bread qualityrdquo FoodHydrocolloids vol 15 no 1 pp 75ndash81 2001

[4] J N BeMiller ldquoPasting paste and gel properties of starch-hydrocolloid combinationsrdquoCarbohydrate Polymers vol 86 no2 pp 386ndash423 2011

[5] S Satrapai and M Suphantharika ldquoInfluence of spent brewerrsquosyeast 120573-glucan on gelatinization and retrogradation of ricestarchrdquo Carbohydrate Polymers vol 67 no 4 pp 500ndash510 2007

[6] P Achayuthakan and M Suphantharika ldquoPasting and rheolog-ical properties of waxy corn starch as affected by guar gum andxanthan gumrdquo Carbohydrate Polymers vol 71 no 1 pp 9ndash172008

[7] M Ghanbari and J Farmani ldquoInfluence of hydrocolloids ondough properties and quality of barbari an Iranian leavenedflat breadrdquo Journal of Agricultural Science and Technology vol15 no 3 pp 545ndash555 2013

[8] A B Rodge S M Sonkamble R V Salve and S I HashmildquoEffect of hydrocolloid (guar gum) incorporation on the qualitycharacteristics of breadrdquo Journal of Food Processing and Technol-ogy vol 3 no 2 pp 1ndash7 2012

[9] H Gambus A Nowotna R Ziobro D Gumul and M SikoraldquoThe effect of use of guar gum with pectin mixtures in gluten-free breadrdquo Electronic Journal of Polish Agricultural Universitiesvol 4 no 2 pp 61ndash74 2001

[10] A Guarda C M Rosell C Benedito and M J GalottoldquoDifferent hydrocolloids as bread improvers and antistalingagentsrdquo Food Hydrocolloids vol 18 no 2 pp 241ndash247 2004

[11] S S Schwarzlaff J M Johnson W E Barbeau and S DuncanldquoGuar and locust bean gums as partial replacers of all-purposeflour in bread an objective and sensory evaluationrdquo Journal ofFood Quality vol 19 no 3 pp 217ndash229 1996

[12] H Gambus A Nowotna R Ziobro D Gumul and M SikoroldquoThe effect of use of guar gum with pectin mixture in gluten-free breadrdquo Electronic Journal of Polish Agricultural Universitiesvol 4 no 2 pp 61ndash74 2001

[13] A-S Hager and E K Arendt ldquoInfluence of hydroxypropyl-methylcellulose (HPMC) xanthan gum and their combinationon loaf specific volume crumb hardness and crumb graincharacteristics of gluten-free breads based on rice maize teffand buckwheatrdquo Food Hydrocolloids vol 32 no 1 pp 195ndash2032013

[14] V Tolstoguzov ldquoSome thermodynamic considerations in foodformulationrdquo Food Hydrocolloids vol 17 no 1 pp 1ndash23 2003

[15] A E Leon P D Ribotta S F Ausar C Fernandez C A Landaand D M Beltramo ldquoInteractions of different carrageenan

Journal of Food Processing 9

isoforms and flour components in breadmakingrdquo Journal ofAgricultural and Food Chemistry vol 48 no 7 pp 2634ndash26382000

[16] M E Barcenas J De la O-Kelle and C M Rosell ldquoInfluenceof different hydrocolloids on major wheat dough components(gluten and starch)rdquo Journal of Food Engineering vol 94 no 3-4 pp 241ndash247 2009

[17] P D Ribotta S F Ausar D M Beltramo and A E LeonldquoInteractions of hydrocolloids and sonicated-gluten proteinsrdquoFood Hydrocolloids vol 19 no 1 pp 93ndash99 2005

[18] H Tavakolipour and A Kalbasi-Ashtari ldquoInfluence of gums ondough properties and flat bread quality of two persian wheatvarietiesrdquo Journal of Food Process Engineering vol 30 no 1 pp74ndash87 2007

[19] H A Gavilighi M H Azizi M Barzegar and M A AmerildquoEffect of selected hydrocolloids on bread staling as evaluatedby DSC and XRDrdquo Journal of Food Technology vol 4 no 3 pp185ndash188 2006

[20] H S GujralMHaros and CM Rosell ldquoImproving the textureand delaying staling in rice flour chapati with hydrocolloids and120572-amylaserdquo Journal of Food Engineering vol 65 no 1 pp 89ndash942004

[21] K G Ghodke Shalini and A Laxmi ldquoInfluence of additives onrheological characteristics of whole-wheat dough and quality ofchapatti (Indian unleavened Flat bread) Part ImdashhydrocolloidsrdquoFood Hydrocolloids vol 21 no 1 pp 110ndash117 2007

[22] Y Coskuner E Karababa and R Ercan ldquoFlat bread productiontechnologyrdquo Journal of Food vol 24 pp 83ndash97 1999

[23] H A Faridi and G L Rubenthaler ldquoAncient breads and a newscience understanding flat breads [taste flavor texture andappearance]rdquo Cereal Foods World vol 28 no 10 pp 627ndash6291983

[24] D Gocmen A N Inkaya and E Aydin ldquoFlat breadsrdquo BulgarianJournal of Agricultural Science vol 15 no 4 pp 298ndash306 2009

[25] D Indrani S J Rao KU Sankar andGV Rao ldquoChanges in thephysical-chemical and organoleptic characteristics of parottaduring storagerdquo Food Research International vol 33 no 5 pp323ndash329 2000

[26] S A Mir H R Naik M A Shah M M Mir M H Wani andM A Bhat ldquoIndian flat breads a reviewrdquo Food and NutritionSciences vol 5 no 6 pp 549ndash561 2014

[27] S Smitha J Rajiv K Begum and D Indrani ldquoEffect ofhydrocolloids on rheological microstructural and quality char-acteristics of parottamdashan unleavened Indian flat breadrdquo Journalof Texture Studies vol 39 no 3 pp 267ndash283 2008

[28] D Indrani P Swetha C Soumya J Rajiv and G V Rao ldquoEffectof multigrains on rheological microstructural and qualitycharacteristics of north Indian parottamdashan Indian flat breadrdquoLWTmdashFood Science and Technology vol 44 no 3 pp 719ndash7242011

[29] M Hefni and C M Witthoft ldquoEnhancement of the folatecontent in Egyptian pita breadrdquo Food and Nutrition Researchvol 56 2012

[30] R Priya R S Singhal and P R Kulkarni ldquoCarboxymethyl-cellulose and hydroxypropylmethylcellulose as additives inreduction of oil content in batter based deep-fat fried boondisrdquoCarbohydrate Polymers vol 29 no 4 pp 333ndash336 1996

[31] K R Parimala and M L Sudha ldquoEffect of hydrocolloids on therheological microscopic mass transfer characteristics duringfrying and quality characteristics of purirdquo Food Hydrocolloidsvol 27 no 1 pp 191ndash200 2012

[32] M L Sudha andGV Rao ldquoInfluence of hydroxypropylmethyl-cellulose on the rheological and microstructural characteristicsof whole wheat flour dough and quality of purirdquo Journal ofTexture Studies vol 40 no 2 pp 172ndash191 2009

[33] J Qarooni ldquoFlat breadsrdquo American Institute of Baking ResearchDepartment Technical Bulletin vol 21 no 1 1990

[34] J A Gray and J N Bemiller ldquoBread staling molecular basisand controlrdquo Comprehensive Reviews in Food Science and FoodSafety vol 2 no 1 pp 1ndash21 2003

[35] A N Khan A Ahmed M S Bhatti M A Randhawa AAhmad and A A Yousaf ldquoEffect of additives on the shelf lifeextension of chapattirdquo Food Science and Technology Researchvol 17 no 3 pp 203ndash208 2011

[36] S Pourafshar P Krishnan and K A Rosentrater ldquoUsingalternative flours as partial replacement in barbari bread (tradi-tional Iranian bread) formulationrdquo in Proceedings of the AnnualInternational Meeting (ASABE rsquo11) Louisville KY USA August2011

[37] S Moazzezi S M Seyedain and L Nateghi ldquoRheologicalproperties of barbari bread containing apple pomace andcarboxy methyl celluloserdquo Life Science Journal vol 9 no 3 pp1318ndash1325 2012

[38] M Majzoobi A Farahnaky and R Ostovan ldquoEffects of micro-crystalline cellulose and hydroxypropylmethyl cellulose on theproperties of dough and flat bread (Iranian Barbari Bread)rdquo IranAgricultural Research vol 25 no 1-2 pp 87ndash98 2007

[39] S H R Jahromi F T Yazdi M Karimi et al ldquoApplication ofglazing for bread quality improvementrdquo Food and BioprocessTechnology vol 5 no 6 pp 2381ndash2391 2012

[40] F Rahnama J Mohammadzadeh Milani and A Gohari Ard-abili ldquoImproved quality characteristics of Sangak bread byresponse surface optimisation of farinograph and extensographtraits of doughs formulated with fenugreek gumrdquo QualityAssurance and Safety of Crops amp Foods vol 7 no 4 pp 413ndash4212015

[41] R M Mahmoud E I Yousif M G E Gadallah and A RAlawneh ldquoFormulations and quality characterization of gluten-free Egyptian balady flat breadrdquo Annals of Agricultural Sciencesvol 58 no 1 pp 19ndash25 2013

[42] I Toufeili S Dagher S Shadarevian A Noureddine MSarakbi and M T Farran ldquoFormulation of gluten-free pocket-type flat breads optimization of methylcellulose gum Arabicand egg albumen levels by response surface methodologyrdquoCereal Chemistry vol 71 no 6 pp 594ndash600 1994

Submit your manuscripts athttpwwwhindawicom

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Anatomy Research International

PeptidesInternational Journal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporation httpwwwhindawicom

International Journal of

Volume 2014

Zoology

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Molecular Biology International

GenomicsInternational Journal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

The Scientific World JournalHindawi Publishing Corporation httpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

BioinformaticsAdvances in

Marine BiologyJournal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

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Signal TransductionJournal of

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BioMed Research International

Evolutionary BiologyInternational Journal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Biochemistry Research International

ArchaeaHindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Genetics Research International

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Advances in

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Nucleic AcidsJournal of

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International Journal of

Microbiology

2 Journal of Food Processing

swollen granules is reached During the 95∘Chold the fragileswollen granules disintegrate under the shear conditionsof the instrument and the viscosity decreases to a troughviscosity (a process called breakdown) As the hot pastesespecially of amylose-containing starches begin to cool theybecome more elastic and develop distinct solid propertiesthat is gelation occurs The transition from a viscous liquidto a gel when determined by one of the instruments iscalled setback the molecular process that produces setbackis known as retrogradation [4]

The hydrocolloid reduced the availability of water forgranule swelling The increased viscosity thereby increasedthe shear forces exerted on the swollen granules thusincreasing the breakdown viscosity Associations betweenstarch polymer molecules and hydrocolloid molecules couldbe responsible for increase in setback and final viscosityHydrocolloid molecules bound water reduced the mobilityof the starch chains and thereby retard retrogradation [5]Effects of guar (GG) and xanthan (XG) gums (035ndash10ww) on pasting and rheological properties of waxy cornstarch (WCS) (60ww) were studied by Achayuthakan andSuphantharika [6] Rapid-visco-analyser results indicatedthat addition of GG or XG to WCS significantly (119875 le 005)increased the peak breakdown final and setback viscositiesand pasting temperatures This effect was more pronouncedas the concentrations ofGGorXG increasedGGhad a highermolecular weight but lower intrinsic viscosity than did XGthus GG chain was more flexible (Table 1)

Increased peak viscosity was more pronounced for theWCSGG than in the WCSXG mixtures at high gum con-centrations (07 and 10) (Table 2)

This could be attributed to the fact that XG covered mostof the starch granules individually GG on the contrary didnot cover the starch granules but formed a sheet structure inthe continuous phase Dynamic viscoelasticitymeasurementsindicated that the WCSXG mixed pastes exhibited slightlysuperior viscoelastic properties to the WCSGG pastes asevidenced by their higher 1198661015840 and lower tan 120575 values Flowtests showed that the WCSGG pastes exhibited mainlythixotropic hysteresis loops during a full shear cycle whereasthe WCSXG pastes showed much less thixotropic andeventually became antithixotropic at high XG concentra-tions The differences in molecular characteristics of the GGand XG chains are hypothesized to be responsible for theabove-mentioned effects Effects of various hydrocolloids likehydroxypropyl methylcellulose (HPMC) xanthan and 120581-carrageenan at 02 and 05 levels were investigated on doughrheological properties [7] Doughwater absorption increasedby all hydrocolloids tested Except 120581-carrageenan all thehydrocolloids resulted in increase in dough developmenttime (DDT) Only xanthan addition at 05 level showed anincrease in dough stability while the other treatments showeda reduction in the stability of the dough (Table 3) At alllevels of incorporation of guar gum (0-1) it was observedthat water absorption and dough stability increased withincrease in concentration of guar gumWith respect to doughdevelopment time it was found to be correlated inverselywith the concentration of guar gum [8] Incorporation ofhydrocolloids like pectin carboxymethyl cellulose (CMC)

Table 1 Molecular weight and intrinsic viscosity of guar gum (GG)and xanthan [6]

Sample Molecular weight (Da) Intrinsic viscosity (dLg)GG 612 times 106 94XG 347 times 106 1123

agarose xanthan and oat 120573-glucan revealed that xanthangum yielded the most strengthened dough [1]

(2) Effects of Hydrocolloids on the Gluten-Free Bread Thequality of gluten-free bread obtained by adding pectin guargum and their 1 1 mixtures was compared [9] Gluten wasreplaced by highly methylated pectin in standard breadBreads containing guar gum had higher volume moisturecontent of crumb baking efficiency and lower oven lossTexture profile analysis revealed that use of guar gum andpectin in 1 1 reduced gumminess and chewiness of guarbread This treatment also reduced crispiness and resilienceof pectin bread Hardening was highest for guar bread dueto starch gelatinization and lowest for breads with mixture ofguar gum and pectin

Study was conducted by Guarda et al [10] to analyzethe influence of hydrocolloids (sodium alginate xanthan 120581-carrageenan and hydroxypropyl methylcellulose) on freshbread quality and bread staling All-purpose flour was par-tially replaced with locust bean gum (LBG) and guar gumat 0 (control) 2 and 4 replacement levels These breadtreatments were evaluated objectively and subjectively bySchwarzlaff et al [11] LBG replacement at 2 significantlyincreased standing height Moisture crumb and crust colourwere not significantly different At 2 level guar gumproduced a more even cell size distribution throughout thebread crumb Both gums were found to retard bread staling2 LBG was the most effective

Effect of hydrocolloids on dough rheology and breadquality parameters in gluten-free formulations based onrice flour corn starch and sodium caseinate (control) wasdiscussed by Lazaridou et al [1] The hydrocolloids added at1 and 2 ww (rice flour basis) were pectin carboxymethylcellulose (CMC) agarose xanthan and oat 120573-glucan Farino-graph showed that xanthan had the most pronounced effecton viscoelastic properties yielding strengthened doughsAddition of hydrocolloids showed that the elasticity and resis-tance to deformation of dough as determined by oscillatoryand creep measurements followed the order of xanthan gtCMC gt pectin gt agarose gt 120573-glucan Aspects consideredincluded specific hydrocolloid used and its concentrationbread loaf volume porosity crumb elasticity lightness ofcrust and crumb firmness High values of porosity werefound for breads supplemented with CMC and beta-glucansat 1 concentration and pectin at 2 whereas high crumbelasticity was exhibited by CMC pectin and xanthan at 2An increase in lightness (119871lowast value) of crust was observedwith the addition of beta-glucan at 1 whereas the whitenessof crumb was improved with inclusion of xanthan Nosignificant effect on water activity of crumb was observed

Journal of Food Processing 3

Table 2 Pasting properties of 6 ww waxy corn starch (WCS) in the presence of various concentrations of guar gum (GG) or xanthan gum(XG) [6]

Sample Gum concentration () Peak viscosity (RVU) Pasting temperature (∘C)WCSwater 000 1334 713WCSGG 035 1622 751WCSGG 075 2366 858WCSGG 100 2458 834WCSXX 035 1686 823WCSXX 070 1748 807WCSXX 100 2242 821

Table 3 Farinograph parameters of gluten-free dough [1]

Dough formulations Water absorption () DDT (min) Elasticity (BU)Without hydrocolloid 605 4 60Pectin 652 105 60Carboxymethyl cellulose 634 265 70Agarose 650 75 40Xanthan 670 20 100

Effect of composition of hydrocolloids (pectin guar gumand xanthan gum) on properties of gluten-free bread wasreported by Gambus et al [12] Xanthan gum producedhigher volumes Lowest hardness was observed for crumbwith the smallest addition of xanthan gum It influencedcohesiveness to a lesser extent The amount of free amylosein crumb extract depended on the extent of starch gelatin-isation influenced by proportions of pectin guar gum andxanthan in the mixture of hydrocolloids

Influence of hydroxypropyl methylcellulose (HPMC)xanthan gum and their combination on characteristicsof gluten-free breads prepared with rice maize teff andbuckwheat was studied by Hager and Arendt [13] HPMChad a positive linear effect on volume of teff breads anda negative linear effect on this parameter in rice breadswhile the volume of buckwheat bread did not change Formaize breads volume was increased by addition of HPMCXanthan addition had a negative linear effect on loaf volumeof all breads Xanthan increased the crumb hardness of teffand buckwheat breads while rice bread crumb remaineduninfluenced HPMC addition reduced crumb hardness ofteff buckwheat and maize and rice bread Also crumb graincharacteristics such as area of cells and wall thickness wereinfluenced by the hydrocolloids Optimal level of water andhydrocolloid was determined using optimization trials

(3) Effect of Hydrocolloids on Gluten Characteristics Thenature of protein-polysaccharide interactions can varywidelydue to wide variations in biopolymer structure and solventconditions Depending on these conditions macromolecularinteractions may be specific or nonspecific weak or strongand repulsive or attractive [14]

Leon et al [15] found that hydrophobic amino groupsof glutamines present in the gluten protein interacted withsulphate groups of 120582-carrageenan

The effects of hydrocolloids on the functional propertiesof dough and bread quality depend on the nature originand particle size of the hydrocolloid and the dosages of thehydrocolloid incorporated into dough formulations

Influence of three hydrocolloids (Arabic gum pectin andHPMC)on characteristics of glutenwas observed [16]Glutencharacteristics were hydration properties (swelling waterretention capacity and water binding capacity) (Table 4)gluten quality (gluten index the amount of wet and drygluten) protein sodium dodecyl sulphate extractability andrheological properties (elastic and viscous moduli) Resultsrevealed that gluten properties were affected by hydrocolloidsto different extent depending on the type and concentrationof hydrocolloid which was dependent on the hydrocolloidtype and also its concentration (Table 4) With respect toHPMC it was found that there is an initial interactionbetween this hydrocolloid and gluten proteins that decreasethe interaction with the water molecules but when the levelof the hydrocolloid was increased it acquires a predominantrole in binding water molecules Formation of electrostaticcomplexes between anionic hydrocolloids like pectin andgluten could be responsible for increased water bindingcapacity [17] All the hydrocolloids with the exception ofArabic gum decreased the viscoelasticmoduli during heatingand cooling yielding a weakening effect on gluten Pectinmainly acted on gluten properties varying gluten hydrationand also the quantity and quality of gluten

(4) Effect of Hydrocolloids on Storage Stability of Breads Thedifficulty in finding gluten-free bread and its high pricemakes it necessary to prolong its shelf life to facilitate itsavailability Hydrocolloids are widely used as additives inthe food industry because they are useful for modifying therheology and texture of aqueous suspensions Hydrocolloidsdue to their high water retention capacity confer stability

4 Journal of Food Processing

Table 4 Hydration properties of hydrated vital gluten in the presence of hydrocolloids

Sample Hydrocolloid level Swelling Water holding capacity Water binding capacity(gg gluten) (mLg) (g waterg solid) (g waterg solid)

Control 0000 416 334 153

HPMC0002 424 324 1520007 388 299 1440013 363 298 147

Arabic gum0002 415 335 1560007 410 326 1580013 420 328 149

Pectin0002 396 299 1630007 378 296 1640013 390 293 163

to the products that undergo successive freeze-thaw cyclesSupplementation of several hydrocolloids having differentchemical structure and diverse origin to the bread makingprocess was presented by Guarda et al [10] The effect ofhydrocolloids (sodium alginate xanthan 120581-carrageenan andHPMC) on fresh bread quality and its influence on breadstaling was studied Physical properties (moisture hardnessand volume) and sensory properties of fresh bread and afterstorage of 24 h were analyzed Hydrocolloids affected thefresh bread quality to different extent and concentrationsof 01 (ww flour basis) were sufficient for obtaining theobserved effects HPMC was the hydrocolloid which showedimproved effect on specific volume index widthheight ratioand crumb hardness in addition good sensory propertiesfor visual appearance aroma flavor crunchiness and overallacceptability were obtained All hydrocolloids were also ableto reduce the moisture loss during bread storage therebyreducing the dehydration rate of crumb In addition duringstorage alginate and HPMC showed an antistaling effectwhich retarded the crumb hardening

Effect of hydrocolloids on dough rheology and breadquality parameters in gluten-free formulations based onrice flour corn starch and sodium caseinate (control) wasdiscussed by Lazaridou et al [1] During storage of breadsa reduction in water activity and increased crumb firmness(compression test) was observed Compared to the controlformulations crumb firmness was not altered significantlywith addition of pectin carboxymethyl cellulose and agarose(at 1-2) and of120573-glucan (at 1) instead addition of xanthan(1-2) as well as 120573-glucan (2) resulted in crumb hardening

Effect of pectin guar gum and xanthan on propertiesof gluten-free bread was studied by Gambus et al [12] Theresults proved that bread with addition of xanthan hadhigher volume in comparison with pectin-guar standardHigher amount of xanthan decreased bread hardness on theday of baking and after seventy-two hours of storage Theamount of free amylose in crumb extract depended on theextent of starch gelatinisation and not on the rate of amyloseretrogradation which was comparable The degree of starchgelatinisation was influenced by proportions and interactionsof pectin guar gum and xanthan gum in the mixture ofnonstarch hydrocolloids used as gluten replacers

Study was conducted by Tavakolipour and Kalbasi-Ashtari [18] to analyze the influence of hydrocolloids (CMCand HPMC) at 01 03 and 05 levels on flat bread qualityAlthough both CMC and HPMC gums enhanced the doughquality by increasing water absorption The effect of HPMCwas more pronounced than CMC

Antistaling effect of HPMC and 120581-carrageenan wasobserved in Barbari an Iranian leavened flat bread [7] Thesoftening effect of hydrocolloids mainly HPMC may beattributed to their water retention capacity They prevent theamylopectin retrogradation Moreover HPMC preferentiallybinds to starch and decreases the starch-gluten interactions

Gavilighi et al [19] investigated the influence of selectedhydrocolloids (guar gum locust bean gum xanthan gumand carboxymethyl cellulose) with ratio of 1 flour basison the quality of Lavash bread The results from Differen-tial Scanning Calorimetry and X-Ray Diffraction indicatedthat during ageing greatest enthalpy of retrogradation wasobserved in control sample while the lowest was observedin guar gum Generally the control sample had the greatestdifference in their diffractogram and the highest staling

Chapattis were prepared by addition of different hydro-colloids like guar gum xanthan locust bean gum andHPMCto the rice flour at levels of 025 and 05 flour basis and it wasobserved that the undesirable textural changes which takeplace in chapatti as a result of starch retrogradation can bedelayed by the incorporation of hydrocolloids [20]

Hydrocolloidswere incorporated at various levels rangingbetween 025 and 10 ww of whole wheat flour Amongstthe hydrocolloids studied guar gum prevented staling ofchapattis and chapattis possessed excellent pliability [21]

2 Major Flat Breads

21 Characteristics of Flat Bread Different characteristics offlat breads are as follows they have lower specific volumesthan pan breads the leavened flat breads are made with ashorter fermentation period in comparison to pan breadand flat breads are made with a higher baking temperatureand shorter baking times [22] Flat breads are usually roundin shape but are sometimes triangular or rectangular Theirdiameters can vary from 2-3 inches to 25 inches their

Journal of Food Processing 5

(a) (b) (c) (d) (e)

Figure 1 North Indian parottas with different levels of multigrain blend (MGB) (a) Control (0 g100 g MGB) (b) 10 g100 g MGB (c)20 g100 g MGB (d) 30 g100 g MGB (e) 40 g100 g MGB [28]

thicknesses vary from paper thin to 1 inch and their crustis very thin and light with brown or dark spots They have ahigher crust crumb ratio than do pan breads [23]

Flat breads can be categorized into two groups as one (sin-gle) layered or two (double) layered Another two subgroupsfor single-layered flat breads are leavened or unleavenedBarbari gomme tandyr pide and so forth are classified asleavened single-layered flat bread Lavash puri chapatti andparotta are classified as unleavened single-layered flat breadand Arabic (pita) balady and so forth are two-layered flatbread [24]

22 Production Steps of Flat Bread Optimum mixing isrequired for high quality flat and pan breads If the flour istoo strong overmixing improves bread quality bymechanicaldegradation of gluten structure Soft and moist dough gen-erally forms an excellent pocket during baking at 482∘C to53778∘C [23] Flat breads generally require less fermentationthan white pan breads Most flat breads are made usinghigh extraction or near whole wheat flour using little orno fermentation This produces bread with high fiber andphytate content thatmay be complexwith bivalentmetals andposes no danger to consumers in the western world wherebread is one of the major parts of the diet One of the crucialsteps in flat bread production is the flattening and sheeting ofthe dough Dough pieces are made spherical in order to get agas retention capability and good flatteningThe sheeting stepaids in removal of the gas inside its structure The optimumdough thickness is 2ndash10mm Variation in flat bread thicknessaffects the quality to a great extent [22] Proof time for flatbread is usually very short or sometimes omitted entirely Panbreads are baked at a lower temperature for a longer periodFlat breads require a very short baking time of 1ndash10min athigh temperature Short baking time also aids in retaininghigh bread moisture and softness [24]

3 Types of Flat Breads ProducedAll Over the World

31 Parotta Characteristics such as flexible hand-feel softand slightly chewy texture distinct layers easy disintegration

in the mouth and typical pleasant taste and aroma are thepleasing characteristics of parotta [25] North Indian parottais unleavenedflat bread prepared fromwholewheat flour saltrefined oil and water The dough is sheeted and laminated atleast twice contains 4ndash6 discrete layers and is slightly thickerthan chapatti Parotta is prepared in most of the Indianhomes Normally it is prepared from whole wheat flour with25 salt 65 water and 40 shortening After mixing thedough is sheeted on the board with rolling pin and shapedround square or triangular The sheeted dough (round) issmeared with fat and folded several times and again flattenedThe baking is done on preheated hot iron plate (Tawa) onboth sides of bread [26]

The effect of hydrocolloids namely Arabic (AR) guar(GR) xanthan (XN) carrageenan (CG) and hydroxypropylmethylcellulose (HPMC) on the rheological microstruc-tural and quality characteristics of south Indian parottawas studied separately at the level of 05 Addition ofhydrocolloids improved the shape of parottas and reducedthe shear force Among the hydrocolloids tried GR broughtabout the greatest improvement in the quality of parottafollowed in HPMC gt XN gt CG gt AR [27]

North Indian parotta was prepared from whole wheatflourwhichwas replacedwithmultigrain blend (MGB) (chickpea split without husk barley soya bean and fenugreekseeds) at 10 20 30 and 40 g100 g Figure 1 presents theNorth Indian parottas with different levels of multigrainblend (MGB) Addition of multigrains increased the proteinfat dietary fiber andmineral contents of north Indian parotta[28]

32 Puri Puri or poori is a traditional unleavened friedproduct prepared from whole wheat flour particularly inSouth Asia including India Pakistan and Bangladesh It isconsumed as breakfast or as a snack or light meal In recentyears efforts are being made to reduce the fatoil absorptionduring deep-fat frying [30] Puri which contains flourwholewheat flour and fat is made from slightly hard doughs Theflattened dough is lowered gently into preheated oil and thenit is pressed with the help of a slotted spatula to achieve fullpuffing [26] In puri production all the ingredients are mixed

6 Journal of Food Processing

and kneaded into a fully developed doughThe dough is thenscaled divided rounded sheeted to a thickness of 15mmcut into a circular disc of 12ndash14 cm and deep-fat-fried inpreheated oil at 180ndash200∘C for 10 s on one side and 15 s on theother side Fried puri after draining the oil for 30 s is cooledfor 10min [31]

Effect of hydrocolloids such as guar gum (GG) Arabicgum (AG) carrageenan (CG) locust bean gum (LBG)xanthan gum (XN) hydroxypropylmethylcellulose (HPMC)and carboxymethyl cellulose (CMC) at 05 ww level onrheological and quality parameters of puri from whole wheatflour was studied In general hydrocolloids helped in reten-tion of moisture in the puri and hence it remained softer andpliable while they reduced the oil content of puri This wasattributed to the thermal gelation of these hydrocolloids at thefrying temperature which creates an oil resistant film aroundthe fried food and thereby lowered the oil absorption [31]

Sudha and Rao [32] reported that addition of HPMCat 05 and 10 ww increased the water absorption anddough stability It has also helped in moisture retentionand hence resulted in highly pliable and soft-textured puriScanning electron micrographs of puri dough revealed thatafter addition of HPMC the starch granules were seen to becoated

33 Chapatti Chapatti is the oldest and the most popularbread in the world [33] Chapatti a flat unleavened Indianbread made of whole wheat flour is traditionally prepared inhouseholds by hand sheeting of dough followed by baking onhot griddle and is consumed freshThe unfavourable changesin chapatti during storage occur due to retrogradation ofthe starch [34] Staling can be controlled by the use ofhydrocolloids

Effect of various hydrocolloids (guar gum carboxymethylcellulose (CMC) 120581-carrageenan and hydroxypropyl methyl-cellulose (HPMC)) on fresh chapatti quality as well as onstored chapatti texture was investigated by Ghodke Shaliniand Laxmi [21] Hydrocolloids were incorporated at variouslevels ranging between 025 and 10 ww of whole wheatflour Amongst the hydrocolloids studied guar gum gave thehighest extensibility for fresh and stored chapatti The forcerequired to tear the fresh chapatti was decreased with hydro-colloid addition however guar gum addition at 075 wwof whole wheat flour gave the softest chapatti Extensibilityof stored chapatti significantly decreased with storage both atroom and at refrigeration temperature however refrigeratedchapatti containing guar gum showed less loss in extensibilityup to a period of 2 days There was no significant effect oncolour of chapattis due to the addition of hydrocolloids andsensory acceptability was found to be higher than that ofcontrol

Gujral et al [20] studied that addition of differenthydrocolloids like guar gum xanthan locust bean gum andhydroxypropyl methylcellulose to the rice flour at levels of025 and 05 flour basis improved the texture of chapattiby keeping it more extensible (pliable and less brittle) duringstorage Xanthan and GG may act as strong water binder

effectively depriving the starch chain of usable water forrecrystallization

Khan et al [35] investigated the effect of different addi-tives such as CMC (carboxymethyl cellulose) ascorbic acidlecithin and sodium propionate on the dough chapatti mak-ing characteristics and also checked the staling of chapattiIt was observed that almost all the additives tested increasedthe water absorption as compared to control The waterabsorption was highest in case of CMC CMC and lecithinimproved the pasting property water absorption capacitydough development time and dough stability of wheat flourand improved most of the sensory attributes of chapattiswhile the synergistic effect of all the additives reduced themould growth and improved almost all the sensory attributesas compared to the control

34 Lavash Lavash can be defined as single-layered andunleavened flat bread that has an oval or rectangular (60ndash70 cm long 30ndash40 cm wide) shape and a 2 to 3mm thicknesswith a creamy white colour and small blisters distributedover the whole surface Tavakolipour and Kalbasi-Ashtari[18] investigated the physical and rheological properties ofmixing CMC and HPMC at different concentrations withwheat flour of Sorkheh and Sardary varieties Incorporationof hydrocolloids increased the dough resistance Sensoryevaluation of Lavash bread showed that separate addition ofCMC and HPMC at 05 level in Sardary flour and at 03level in Sorkheh flour raised their sensory scores significantlyIt was found that hydrocolloids (such as CMC and HPMC)decrease the rate of increase in rigidity of bread compared tocontrol and increase freshness of Arabian bread for 4 days ofstorage

35 Barbari Barbari is one of the most popular flat breadswidely consumed in the northern and north-western partsof Iran It is leavened and thicker oval bread The breadis usually 70 to 80 cm long and 25 to 30 cm wide with athickness of about 35 cm All its ingredients are mixed toproper consistency and fermented for two hours Dough ballsare flattened into an oval shape and rested for 20 minutes[36]The brown colour gets developed from the use of RomalRomal is made from flour baking soda mixed in the boilingwater which then turns the starch of the flour into dextrinwhich makes the golden colour The dough is then dockedand five or six one-centimetre deep rows are formed withfingers primarily for decorative purpose Final proof andbaking times are often 15 and 8ndash12 minutes respectively [7]

Effect of five different alternate flour types (amaranthbarley DDGS (distillers dried grains with soluble) oat andrye) on chemical and physical properties of the Barbari breadwas studied by Pourafshar et al [36] It was determined thatbread made with 20 percent DDGS and 80 percent of wheatflour had the highest fiber and moisture content The breadmade with amaranth had the highest ash content while theone made with rye had the highest protein and fat content

Ghanbari and Farmani [7] investigated the effect of var-ious hydrocolloids including hydroxypropyl methylcellulose(HPMC) xanthan and 120581-carrageenan at 02 and 05 levels

Journal of Food Processing 7

on dough rheological properties fresh bread quality andbread staling HPMC had the highest effect on dough waterabsorption Addition of xanthan gum at 05 level showedan increase in dough stability while the other treatmentsshowed a reduction in the stability of the dough HPMCproduced higher extensibility than control whereas doughsamples containing 120581-carrageenan or xanthan had shorterAs compared to control 120581-carrageenan or HPMC at 02 and05 levels delayed staling Addition of hydrocolloids to thebread formulation could also improve the sensory propertiesof Barbari bread

Moazzezi et al [37] investigated the effect of apple fiber(5 8 and 11) and CMC (01 and 05ndashww) onthe rheological and staling properties of traditional Barbaribread In comparison to control the flat bread containing 11apple fiber and 05 CMC showed higher water absorptioncapacity (6935) lower degree of softening (190 BU) andhigher quality properties (1130) The results of extensographrevealed that during fermentation of bread samples at 45 90and 135min bread samples with 5 8 and 11 level ofapple fiber and 05 of CMC showed the highest amountsof energy as compared to other experimental samplesThe results of sensory evaluation proved that sample withhighest level of apple fiber and CMC had the highest overallacceptability and lowest staling after 72 h storage

Majzoobi et al [38] studied the quality of Barbaridough and bread (Iranian flat bread) in terms of texturetaste and general acceptability of fresh bread The studyinvolved incorporation of microcrystalline cellulose andhydroxypropyl methyl cellulose at 05 wheat flour basisThe results revealed that hydroxypropyl methyl celluloseproduced higher water absorption improved dough stabilitytime softer bread texture and higher volume as well asgreater acceptability mainly due to its more hydrophilicmolecular property

Glazing is a surface coating method to improve thequality of bakery products Effect of hydrocolloids as glazingagent was studied on Barbari flat bread It was found thatwater activity increased Also xanthan treatment providedthe greatest effect on the specific volume and moisturecontent of fresh bread Guar gum treatments had moresignificant effect on widthheight ratio in comparison tounglazed bread Evaluation of the hydrocolloid glazing groupshowed that crumbmoistures revealed that guar gum had noeffect while the starch had the most crumb moisture [39]

36 Sangak Bread Sangak is a sourdough flat bread 70ndash80 cm long 40ndash50 cm wide and 3ndash5mm thick its surfaceis sprinkled with sesame or poppy seeds and is the mostpopular bread in Iran Flour of 95 extraction rate salt(15) sourdough (20) yeast (05) and water (85) aremixed to proper consistency and fermented for two hoursThe dough is usually made from flour with strong proteinquality and its paste is more similar to batter rather than thedough of other flat breads A portion of the dough (500 g) issheeted on a special convex peddle docked and transferredonto the hot pebbles of the oven The temperature of pebblesvaries from 350 to 500∘C and the baking time from 2 to 4min[33]

Rahnama et al [40] investigated the potential of fenu-greek gum for the improvement of the quality of Sangak flatbread The results of Farinograph revealed that the doughformulated with 55 ww fenugreek gum and leavened for26 hr yielded to maximum dough water absorption doughdevelopment time stability time and extensibility valuesIn comparison to control the bread baked with fenugreekgum incorporated dough had higher moisture content loafvolume softness and lightness than control bread Sensoryevaluation indicated that overall acceptability to formulationsupplemented with 55 fenugreek gum showed the highestscore

37 Balady Bread Wheaten pocket-type flat breads arereferred to as ldquoArabicrdquo balady shami ldquoLebaneserdquo andmafrood in the Arab countries and as ldquopitardquo in the UnitedStates and Europe

In Egypt bread is the main staple The most popularwheat bread is a flat circular loaf composed of two layerscalled balady bread Effect of baking time and temperature onbread quality starch gelatinization and staling was studiedby Faridi and Rubenthaler [23] Flour extraction rate washigh (82 percent) Four levels of baking time and temperature(540∘C 1min 415∘C 2min 37∘C 3-4min 260∘C 6-7min)were used to bake dough Lower oven temperature andlonger baking time produced breads that were drier and oflower quality Pasting properties and alkaline water retentioncapacity were faster for breads baked at 260∘C for 6-7minthan those baked at higher temperature and shorter timeStaling rate was faster during the first eight hours of storage

Mahmoud et al [41] studied the influence of specifichydrocolloids (xanthan gum and guar gum) at varying levelswhich was observed on the quality of gluten-free balady flatbread formulation based on rice flour corn and potato starchblends In comparison to control gums improved the weightand roundness of breads Hydrocolloids also extended theshelf-life and staling was retarded after 72 hr of storage atroom temperature

38 Pita Bread Pita bread is a common staple inMiddle East-ern countries and has enjoyed considerable and increasingpopularity in other areas of the world This popularity is dueto the convenience of using bread for making a sandwichsince the bread forms a pocket whichmay be filled withmeatcheese and other edible material In its most common formpita bread is in the shape of a large flat pancake typically fourto eight inches in diameter and one-eighth to three-eighthsinches in thickness Figure 2 presents traditional Egyptianpita bread In the baking process the dough form seals andinflates to form the central void characteristic of pita breadwhich is easily torn at the perforation [42] Toufeili et al[42] analyzed the effect of methylcellulose egg albumenand gum Arabic on the sensory properties of gluten-freepocket-type flat bread baked from formulas incorporatingpregelatinized rice flour and pregelatinized corn starch withcorn flour The results indicated that gum Arabic at higherlevels produced cohesive product while at lower levels itproduced less cohesive and a product inferior to wheat breadin rollability

8 Journal of Food Processing

(a) (b)

Figure 2 Traditional Egyptian pita bread ((a) from above (b) cut open) [29]

Loaves which were baked from formulations with levelsof methylcellulose between 171 and 316 g and egg albumenlevels between 190 and 318 g were compatible with thoseof wheat bread in rollability tearing first bite hardnessadhesiveness andmasticatory hardness All breads possesseda strong corn flavor a light-yellow and a less grainy crumbwith apparent waxy patches and a faster staling rate than thatof regular wheat bread

4 Conclusion

Flat breads are popular all over the world They are madeeither leavened or unleavenedThey are also divided into twomajor groups one (single) layered and two (double) layered

The present study revealed that flat breads could be madeby adding hydrocolloids to improve rheological microstruc-tural and quality characteristics Hydrocolloids comprise anumber ofwater-soluble polysaccharides providing a range offunctional properties Dough water absorption which has agreat effect on bread quality and its shelf-life was increased byall hydrocolloids Furthermore it was observed that additionof hydrocolloids to the flat bread formulation could alsoimprove the sensory properties and prevent staling

Conflict of Interests

The authors declare that there is no conflict of interestsregarding the publication of this paper

References

[1] A Lazaridou D Duta M Papageorgiou N Belc and C GBiliaderis ldquoEffects of hydrocolloids on dough rheology andbread quality parameters in gluten-free formulationsrdquo Journalof Food Engineering vol 79 no 3 pp 1033ndash1047 2007

[2] AKruger C Ferrero andN E Zaritzky ldquoModelling corn starchswelling in batch systems effect of sucrose and hydrocolloidsrdquoJournal of Food Engineering vol 58 no 2 pp 125ndash133 2003

[3] C M Rosell J A Rojas and C Benedito de Barber ldquoInfluenceof hydrocolloids on dough rheology and bread qualityrdquo FoodHydrocolloids vol 15 no 1 pp 75ndash81 2001

[4] J N BeMiller ldquoPasting paste and gel properties of starch-hydrocolloid combinationsrdquoCarbohydrate Polymers vol 86 no2 pp 386ndash423 2011

[5] S Satrapai and M Suphantharika ldquoInfluence of spent brewerrsquosyeast 120573-glucan on gelatinization and retrogradation of ricestarchrdquo Carbohydrate Polymers vol 67 no 4 pp 500ndash510 2007

[6] P Achayuthakan and M Suphantharika ldquoPasting and rheolog-ical properties of waxy corn starch as affected by guar gum andxanthan gumrdquo Carbohydrate Polymers vol 71 no 1 pp 9ndash172008

[7] M Ghanbari and J Farmani ldquoInfluence of hydrocolloids ondough properties and quality of barbari an Iranian leavenedflat breadrdquo Journal of Agricultural Science and Technology vol15 no 3 pp 545ndash555 2013

[8] A B Rodge S M Sonkamble R V Salve and S I HashmildquoEffect of hydrocolloid (guar gum) incorporation on the qualitycharacteristics of breadrdquo Journal of Food Processing and Technol-ogy vol 3 no 2 pp 1ndash7 2012

[9] H Gambus A Nowotna R Ziobro D Gumul and M SikoraldquoThe effect of use of guar gum with pectin mixtures in gluten-free breadrdquo Electronic Journal of Polish Agricultural Universitiesvol 4 no 2 pp 61ndash74 2001

[10] A Guarda C M Rosell C Benedito and M J GalottoldquoDifferent hydrocolloids as bread improvers and antistalingagentsrdquo Food Hydrocolloids vol 18 no 2 pp 241ndash247 2004

[11] S S Schwarzlaff J M Johnson W E Barbeau and S DuncanldquoGuar and locust bean gums as partial replacers of all-purposeflour in bread an objective and sensory evaluationrdquo Journal ofFood Quality vol 19 no 3 pp 217ndash229 1996

[12] H Gambus A Nowotna R Ziobro D Gumul and M SikoroldquoThe effect of use of guar gum with pectin mixture in gluten-free breadrdquo Electronic Journal of Polish Agricultural Universitiesvol 4 no 2 pp 61ndash74 2001

[13] A-S Hager and E K Arendt ldquoInfluence of hydroxypropyl-methylcellulose (HPMC) xanthan gum and their combinationon loaf specific volume crumb hardness and crumb graincharacteristics of gluten-free breads based on rice maize teffand buckwheatrdquo Food Hydrocolloids vol 32 no 1 pp 195ndash2032013

[14] V Tolstoguzov ldquoSome thermodynamic considerations in foodformulationrdquo Food Hydrocolloids vol 17 no 1 pp 1ndash23 2003

[15] A E Leon P D Ribotta S F Ausar C Fernandez C A Landaand D M Beltramo ldquoInteractions of different carrageenan

Journal of Food Processing 9

isoforms and flour components in breadmakingrdquo Journal ofAgricultural and Food Chemistry vol 48 no 7 pp 2634ndash26382000

[16] M E Barcenas J De la O-Kelle and C M Rosell ldquoInfluenceof different hydrocolloids on major wheat dough components(gluten and starch)rdquo Journal of Food Engineering vol 94 no 3-4 pp 241ndash247 2009

[17] P D Ribotta S F Ausar D M Beltramo and A E LeonldquoInteractions of hydrocolloids and sonicated-gluten proteinsrdquoFood Hydrocolloids vol 19 no 1 pp 93ndash99 2005

[18] H Tavakolipour and A Kalbasi-Ashtari ldquoInfluence of gums ondough properties and flat bread quality of two persian wheatvarietiesrdquo Journal of Food Process Engineering vol 30 no 1 pp74ndash87 2007

[19] H A Gavilighi M H Azizi M Barzegar and M A AmerildquoEffect of selected hydrocolloids on bread staling as evaluatedby DSC and XRDrdquo Journal of Food Technology vol 4 no 3 pp185ndash188 2006

[20] H S GujralMHaros and CM Rosell ldquoImproving the textureand delaying staling in rice flour chapati with hydrocolloids and120572-amylaserdquo Journal of Food Engineering vol 65 no 1 pp 89ndash942004

[21] K G Ghodke Shalini and A Laxmi ldquoInfluence of additives onrheological characteristics of whole-wheat dough and quality ofchapatti (Indian unleavened Flat bread) Part ImdashhydrocolloidsrdquoFood Hydrocolloids vol 21 no 1 pp 110ndash117 2007

[22] Y Coskuner E Karababa and R Ercan ldquoFlat bread productiontechnologyrdquo Journal of Food vol 24 pp 83ndash97 1999

[23] H A Faridi and G L Rubenthaler ldquoAncient breads and a newscience understanding flat breads [taste flavor texture andappearance]rdquo Cereal Foods World vol 28 no 10 pp 627ndash6291983

[24] D Gocmen A N Inkaya and E Aydin ldquoFlat breadsrdquo BulgarianJournal of Agricultural Science vol 15 no 4 pp 298ndash306 2009

[25] D Indrani S J Rao KU Sankar andGV Rao ldquoChanges in thephysical-chemical and organoleptic characteristics of parottaduring storagerdquo Food Research International vol 33 no 5 pp323ndash329 2000

[26] S A Mir H R Naik M A Shah M M Mir M H Wani andM A Bhat ldquoIndian flat breads a reviewrdquo Food and NutritionSciences vol 5 no 6 pp 549ndash561 2014

[27] S Smitha J Rajiv K Begum and D Indrani ldquoEffect ofhydrocolloids on rheological microstructural and quality char-acteristics of parottamdashan unleavened Indian flat breadrdquo Journalof Texture Studies vol 39 no 3 pp 267ndash283 2008

[28] D Indrani P Swetha C Soumya J Rajiv and G V Rao ldquoEffectof multigrains on rheological microstructural and qualitycharacteristics of north Indian parottamdashan Indian flat breadrdquoLWTmdashFood Science and Technology vol 44 no 3 pp 719ndash7242011

[29] M Hefni and C M Witthoft ldquoEnhancement of the folatecontent in Egyptian pita breadrdquo Food and Nutrition Researchvol 56 2012

[30] R Priya R S Singhal and P R Kulkarni ldquoCarboxymethyl-cellulose and hydroxypropylmethylcellulose as additives inreduction of oil content in batter based deep-fat fried boondisrdquoCarbohydrate Polymers vol 29 no 4 pp 333ndash336 1996

[31] K R Parimala and M L Sudha ldquoEffect of hydrocolloids on therheological microscopic mass transfer characteristics duringfrying and quality characteristics of purirdquo Food Hydrocolloidsvol 27 no 1 pp 191ndash200 2012

[32] M L Sudha andGV Rao ldquoInfluence of hydroxypropylmethyl-cellulose on the rheological and microstructural characteristicsof whole wheat flour dough and quality of purirdquo Journal ofTexture Studies vol 40 no 2 pp 172ndash191 2009

[33] J Qarooni ldquoFlat breadsrdquo American Institute of Baking ResearchDepartment Technical Bulletin vol 21 no 1 1990

[34] J A Gray and J N Bemiller ldquoBread staling molecular basisand controlrdquo Comprehensive Reviews in Food Science and FoodSafety vol 2 no 1 pp 1ndash21 2003

[35] A N Khan A Ahmed M S Bhatti M A Randhawa AAhmad and A A Yousaf ldquoEffect of additives on the shelf lifeextension of chapattirdquo Food Science and Technology Researchvol 17 no 3 pp 203ndash208 2011

[36] S Pourafshar P Krishnan and K A Rosentrater ldquoUsingalternative flours as partial replacement in barbari bread (tradi-tional Iranian bread) formulationrdquo in Proceedings of the AnnualInternational Meeting (ASABE rsquo11) Louisville KY USA August2011

[37] S Moazzezi S M Seyedain and L Nateghi ldquoRheologicalproperties of barbari bread containing apple pomace andcarboxy methyl celluloserdquo Life Science Journal vol 9 no 3 pp1318ndash1325 2012

[38] M Majzoobi A Farahnaky and R Ostovan ldquoEffects of micro-crystalline cellulose and hydroxypropylmethyl cellulose on theproperties of dough and flat bread (Iranian Barbari Bread)rdquo IranAgricultural Research vol 25 no 1-2 pp 87ndash98 2007

[39] S H R Jahromi F T Yazdi M Karimi et al ldquoApplication ofglazing for bread quality improvementrdquo Food and BioprocessTechnology vol 5 no 6 pp 2381ndash2391 2012

[40] F Rahnama J Mohammadzadeh Milani and A Gohari Ard-abili ldquoImproved quality characteristics of Sangak bread byresponse surface optimisation of farinograph and extensographtraits of doughs formulated with fenugreek gumrdquo QualityAssurance and Safety of Crops amp Foods vol 7 no 4 pp 413ndash4212015

[41] R M Mahmoud E I Yousif M G E Gadallah and A RAlawneh ldquoFormulations and quality characterization of gluten-free Egyptian balady flat breadrdquo Annals of Agricultural Sciencesvol 58 no 1 pp 19ndash25 2013

[42] I Toufeili S Dagher S Shadarevian A Noureddine MSarakbi and M T Farran ldquoFormulation of gluten-free pocket-type flat breads optimization of methylcellulose gum Arabicand egg albumen levels by response surface methodologyrdquoCereal Chemistry vol 71 no 6 pp 594ndash600 1994

Submit your manuscripts athttpwwwhindawicom

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Anatomy Research International

PeptidesInternational Journal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporation httpwwwhindawicom

International Journal of

Volume 2014

Zoology

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Molecular Biology International

GenomicsInternational Journal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

The Scientific World JournalHindawi Publishing Corporation httpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

BioinformaticsAdvances in

Marine BiologyJournal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Signal TransductionJournal of

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BioMed Research International

Evolutionary BiologyInternational Journal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Biochemistry Research International

ArchaeaHindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

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Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

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Nucleic AcidsJournal of

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Enzyme Research

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International Journal of

Microbiology

Journal of Food Processing 3

Table 2 Pasting properties of 6 ww waxy corn starch (WCS) in the presence of various concentrations of guar gum (GG) or xanthan gum(XG) [6]

Sample Gum concentration () Peak viscosity (RVU) Pasting temperature (∘C)WCSwater 000 1334 713WCSGG 035 1622 751WCSGG 075 2366 858WCSGG 100 2458 834WCSXX 035 1686 823WCSXX 070 1748 807WCSXX 100 2242 821

Table 3 Farinograph parameters of gluten-free dough [1]

Dough formulations Water absorption () DDT (min) Elasticity (BU)Without hydrocolloid 605 4 60Pectin 652 105 60Carboxymethyl cellulose 634 265 70Agarose 650 75 40Xanthan 670 20 100

Effect of composition of hydrocolloids (pectin guar gumand xanthan gum) on properties of gluten-free bread wasreported by Gambus et al [12] Xanthan gum producedhigher volumes Lowest hardness was observed for crumbwith the smallest addition of xanthan gum It influencedcohesiveness to a lesser extent The amount of free amylosein crumb extract depended on the extent of starch gelatin-isation influenced by proportions of pectin guar gum andxanthan in the mixture of hydrocolloids

Influence of hydroxypropyl methylcellulose (HPMC)xanthan gum and their combination on characteristicsof gluten-free breads prepared with rice maize teff andbuckwheat was studied by Hager and Arendt [13] HPMChad a positive linear effect on volume of teff breads anda negative linear effect on this parameter in rice breadswhile the volume of buckwheat bread did not change Formaize breads volume was increased by addition of HPMCXanthan addition had a negative linear effect on loaf volumeof all breads Xanthan increased the crumb hardness of teffand buckwheat breads while rice bread crumb remaineduninfluenced HPMC addition reduced crumb hardness ofteff buckwheat and maize and rice bread Also crumb graincharacteristics such as area of cells and wall thickness wereinfluenced by the hydrocolloids Optimal level of water andhydrocolloid was determined using optimization trials

(3) Effect of Hydrocolloids on Gluten Characteristics Thenature of protein-polysaccharide interactions can varywidelydue to wide variations in biopolymer structure and solventconditions Depending on these conditions macromolecularinteractions may be specific or nonspecific weak or strongand repulsive or attractive [14]

Leon et al [15] found that hydrophobic amino groupsof glutamines present in the gluten protein interacted withsulphate groups of 120582-carrageenan

The effects of hydrocolloids on the functional propertiesof dough and bread quality depend on the nature originand particle size of the hydrocolloid and the dosages of thehydrocolloid incorporated into dough formulations

Influence of three hydrocolloids (Arabic gum pectin andHPMC)on characteristics of glutenwas observed [16]Glutencharacteristics were hydration properties (swelling waterretention capacity and water binding capacity) (Table 4)gluten quality (gluten index the amount of wet and drygluten) protein sodium dodecyl sulphate extractability andrheological properties (elastic and viscous moduli) Resultsrevealed that gluten properties were affected by hydrocolloidsto different extent depending on the type and concentrationof hydrocolloid which was dependent on the hydrocolloidtype and also its concentration (Table 4) With respect toHPMC it was found that there is an initial interactionbetween this hydrocolloid and gluten proteins that decreasethe interaction with the water molecules but when the levelof the hydrocolloid was increased it acquires a predominantrole in binding water molecules Formation of electrostaticcomplexes between anionic hydrocolloids like pectin andgluten could be responsible for increased water bindingcapacity [17] All the hydrocolloids with the exception ofArabic gum decreased the viscoelasticmoduli during heatingand cooling yielding a weakening effect on gluten Pectinmainly acted on gluten properties varying gluten hydrationand also the quantity and quality of gluten

(4) Effect of Hydrocolloids on Storage Stability of Breads Thedifficulty in finding gluten-free bread and its high pricemakes it necessary to prolong its shelf life to facilitate itsavailability Hydrocolloids are widely used as additives inthe food industry because they are useful for modifying therheology and texture of aqueous suspensions Hydrocolloidsdue to their high water retention capacity confer stability

4 Journal of Food Processing

Table 4 Hydration properties of hydrated vital gluten in the presence of hydrocolloids

Sample Hydrocolloid level Swelling Water holding capacity Water binding capacity(gg gluten) (mLg) (g waterg solid) (g waterg solid)

Control 0000 416 334 153

HPMC0002 424 324 1520007 388 299 1440013 363 298 147

Arabic gum0002 415 335 1560007 410 326 1580013 420 328 149

Pectin0002 396 299 1630007 378 296 1640013 390 293 163

to the products that undergo successive freeze-thaw cyclesSupplementation of several hydrocolloids having differentchemical structure and diverse origin to the bread makingprocess was presented by Guarda et al [10] The effect ofhydrocolloids (sodium alginate xanthan 120581-carrageenan andHPMC) on fresh bread quality and its influence on breadstaling was studied Physical properties (moisture hardnessand volume) and sensory properties of fresh bread and afterstorage of 24 h were analyzed Hydrocolloids affected thefresh bread quality to different extent and concentrationsof 01 (ww flour basis) were sufficient for obtaining theobserved effects HPMC was the hydrocolloid which showedimproved effect on specific volume index widthheight ratioand crumb hardness in addition good sensory propertiesfor visual appearance aroma flavor crunchiness and overallacceptability were obtained All hydrocolloids were also ableto reduce the moisture loss during bread storage therebyreducing the dehydration rate of crumb In addition duringstorage alginate and HPMC showed an antistaling effectwhich retarded the crumb hardening

Effect of hydrocolloids on dough rheology and breadquality parameters in gluten-free formulations based onrice flour corn starch and sodium caseinate (control) wasdiscussed by Lazaridou et al [1] During storage of breadsa reduction in water activity and increased crumb firmness(compression test) was observed Compared to the controlformulations crumb firmness was not altered significantlywith addition of pectin carboxymethyl cellulose and agarose(at 1-2) and of120573-glucan (at 1) instead addition of xanthan(1-2) as well as 120573-glucan (2) resulted in crumb hardening

Effect of pectin guar gum and xanthan on propertiesof gluten-free bread was studied by Gambus et al [12] Theresults proved that bread with addition of xanthan hadhigher volume in comparison with pectin-guar standardHigher amount of xanthan decreased bread hardness on theday of baking and after seventy-two hours of storage Theamount of free amylose in crumb extract depended on theextent of starch gelatinisation and not on the rate of amyloseretrogradation which was comparable The degree of starchgelatinisation was influenced by proportions and interactionsof pectin guar gum and xanthan gum in the mixture ofnonstarch hydrocolloids used as gluten replacers

Study was conducted by Tavakolipour and Kalbasi-Ashtari [18] to analyze the influence of hydrocolloids (CMCand HPMC) at 01 03 and 05 levels on flat bread qualityAlthough both CMC and HPMC gums enhanced the doughquality by increasing water absorption The effect of HPMCwas more pronounced than CMC

Antistaling effect of HPMC and 120581-carrageenan wasobserved in Barbari an Iranian leavened flat bread [7] Thesoftening effect of hydrocolloids mainly HPMC may beattributed to their water retention capacity They prevent theamylopectin retrogradation Moreover HPMC preferentiallybinds to starch and decreases the starch-gluten interactions

Gavilighi et al [19] investigated the influence of selectedhydrocolloids (guar gum locust bean gum xanthan gumand carboxymethyl cellulose) with ratio of 1 flour basison the quality of Lavash bread The results from Differen-tial Scanning Calorimetry and X-Ray Diffraction indicatedthat during ageing greatest enthalpy of retrogradation wasobserved in control sample while the lowest was observedin guar gum Generally the control sample had the greatestdifference in their diffractogram and the highest staling

Chapattis were prepared by addition of different hydro-colloids like guar gum xanthan locust bean gum andHPMCto the rice flour at levels of 025 and 05 flour basis and it wasobserved that the undesirable textural changes which takeplace in chapatti as a result of starch retrogradation can bedelayed by the incorporation of hydrocolloids [20]

Hydrocolloidswere incorporated at various levels rangingbetween 025 and 10 ww of whole wheat flour Amongstthe hydrocolloids studied guar gum prevented staling ofchapattis and chapattis possessed excellent pliability [21]

2 Major Flat Breads

21 Characteristics of Flat Bread Different characteristics offlat breads are as follows they have lower specific volumesthan pan breads the leavened flat breads are made with ashorter fermentation period in comparison to pan breadand flat breads are made with a higher baking temperatureand shorter baking times [22] Flat breads are usually roundin shape but are sometimes triangular or rectangular Theirdiameters can vary from 2-3 inches to 25 inches their

Journal of Food Processing 5

(a) (b) (c) (d) (e)

Figure 1 North Indian parottas with different levels of multigrain blend (MGB) (a) Control (0 g100 g MGB) (b) 10 g100 g MGB (c)20 g100 g MGB (d) 30 g100 g MGB (e) 40 g100 g MGB [28]

thicknesses vary from paper thin to 1 inch and their crustis very thin and light with brown or dark spots They have ahigher crust crumb ratio than do pan breads [23]

Flat breads can be categorized into two groups as one (sin-gle) layered or two (double) layered Another two subgroupsfor single-layered flat breads are leavened or unleavenedBarbari gomme tandyr pide and so forth are classified asleavened single-layered flat bread Lavash puri chapatti andparotta are classified as unleavened single-layered flat breadand Arabic (pita) balady and so forth are two-layered flatbread [24]

22 Production Steps of Flat Bread Optimum mixing isrequired for high quality flat and pan breads If the flour istoo strong overmixing improves bread quality bymechanicaldegradation of gluten structure Soft and moist dough gen-erally forms an excellent pocket during baking at 482∘C to53778∘C [23] Flat breads generally require less fermentationthan white pan breads Most flat breads are made usinghigh extraction or near whole wheat flour using little orno fermentation This produces bread with high fiber andphytate content thatmay be complexwith bivalentmetals andposes no danger to consumers in the western world wherebread is one of the major parts of the diet One of the crucialsteps in flat bread production is the flattening and sheeting ofthe dough Dough pieces are made spherical in order to get agas retention capability and good flatteningThe sheeting stepaids in removal of the gas inside its structure The optimumdough thickness is 2ndash10mm Variation in flat bread thicknessaffects the quality to a great extent [22] Proof time for flatbread is usually very short or sometimes omitted entirely Panbreads are baked at a lower temperature for a longer periodFlat breads require a very short baking time of 1ndash10min athigh temperature Short baking time also aids in retaininghigh bread moisture and softness [24]

3 Types of Flat Breads ProducedAll Over the World

31 Parotta Characteristics such as flexible hand-feel softand slightly chewy texture distinct layers easy disintegration

in the mouth and typical pleasant taste and aroma are thepleasing characteristics of parotta [25] North Indian parottais unleavenedflat bread prepared fromwholewheat flour saltrefined oil and water The dough is sheeted and laminated atleast twice contains 4ndash6 discrete layers and is slightly thickerthan chapatti Parotta is prepared in most of the Indianhomes Normally it is prepared from whole wheat flour with25 salt 65 water and 40 shortening After mixing thedough is sheeted on the board with rolling pin and shapedround square or triangular The sheeted dough (round) issmeared with fat and folded several times and again flattenedThe baking is done on preheated hot iron plate (Tawa) onboth sides of bread [26]

The effect of hydrocolloids namely Arabic (AR) guar(GR) xanthan (XN) carrageenan (CG) and hydroxypropylmethylcellulose (HPMC) on the rheological microstruc-tural and quality characteristics of south Indian parottawas studied separately at the level of 05 Addition ofhydrocolloids improved the shape of parottas and reducedthe shear force Among the hydrocolloids tried GR broughtabout the greatest improvement in the quality of parottafollowed in HPMC gt XN gt CG gt AR [27]

North Indian parotta was prepared from whole wheatflourwhichwas replacedwithmultigrain blend (MGB) (chickpea split without husk barley soya bean and fenugreekseeds) at 10 20 30 and 40 g100 g Figure 1 presents theNorth Indian parottas with different levels of multigrainblend (MGB) Addition of multigrains increased the proteinfat dietary fiber andmineral contents of north Indian parotta[28]

32 Puri Puri or poori is a traditional unleavened friedproduct prepared from whole wheat flour particularly inSouth Asia including India Pakistan and Bangladesh It isconsumed as breakfast or as a snack or light meal In recentyears efforts are being made to reduce the fatoil absorptionduring deep-fat frying [30] Puri which contains flourwholewheat flour and fat is made from slightly hard doughs Theflattened dough is lowered gently into preheated oil and thenit is pressed with the help of a slotted spatula to achieve fullpuffing [26] In puri production all the ingredients are mixed

6 Journal of Food Processing

and kneaded into a fully developed doughThe dough is thenscaled divided rounded sheeted to a thickness of 15mmcut into a circular disc of 12ndash14 cm and deep-fat-fried inpreheated oil at 180ndash200∘C for 10 s on one side and 15 s on theother side Fried puri after draining the oil for 30 s is cooledfor 10min [31]

Effect of hydrocolloids such as guar gum (GG) Arabicgum (AG) carrageenan (CG) locust bean gum (LBG)xanthan gum (XN) hydroxypropylmethylcellulose (HPMC)and carboxymethyl cellulose (CMC) at 05 ww level onrheological and quality parameters of puri from whole wheatflour was studied In general hydrocolloids helped in reten-tion of moisture in the puri and hence it remained softer andpliable while they reduced the oil content of puri This wasattributed to the thermal gelation of these hydrocolloids at thefrying temperature which creates an oil resistant film aroundthe fried food and thereby lowered the oil absorption [31]

Sudha and Rao [32] reported that addition of HPMCat 05 and 10 ww increased the water absorption anddough stability It has also helped in moisture retentionand hence resulted in highly pliable and soft-textured puriScanning electron micrographs of puri dough revealed thatafter addition of HPMC the starch granules were seen to becoated

33 Chapatti Chapatti is the oldest and the most popularbread in the world [33] Chapatti a flat unleavened Indianbread made of whole wheat flour is traditionally prepared inhouseholds by hand sheeting of dough followed by baking onhot griddle and is consumed freshThe unfavourable changesin chapatti during storage occur due to retrogradation ofthe starch [34] Staling can be controlled by the use ofhydrocolloids

Effect of various hydrocolloids (guar gum carboxymethylcellulose (CMC) 120581-carrageenan and hydroxypropyl methyl-cellulose (HPMC)) on fresh chapatti quality as well as onstored chapatti texture was investigated by Ghodke Shaliniand Laxmi [21] Hydrocolloids were incorporated at variouslevels ranging between 025 and 10 ww of whole wheatflour Amongst the hydrocolloids studied guar gum gave thehighest extensibility for fresh and stored chapatti The forcerequired to tear the fresh chapatti was decreased with hydro-colloid addition however guar gum addition at 075 wwof whole wheat flour gave the softest chapatti Extensibilityof stored chapatti significantly decreased with storage both atroom and at refrigeration temperature however refrigeratedchapatti containing guar gum showed less loss in extensibilityup to a period of 2 days There was no significant effect oncolour of chapattis due to the addition of hydrocolloids andsensory acceptability was found to be higher than that ofcontrol

Gujral et al [20] studied that addition of differenthydrocolloids like guar gum xanthan locust bean gum andhydroxypropyl methylcellulose to the rice flour at levels of025 and 05 flour basis improved the texture of chapattiby keeping it more extensible (pliable and less brittle) duringstorage Xanthan and GG may act as strong water binder

effectively depriving the starch chain of usable water forrecrystallization

Khan et al [35] investigated the effect of different addi-tives such as CMC (carboxymethyl cellulose) ascorbic acidlecithin and sodium propionate on the dough chapatti mak-ing characteristics and also checked the staling of chapattiIt was observed that almost all the additives tested increasedthe water absorption as compared to control The waterabsorption was highest in case of CMC CMC and lecithinimproved the pasting property water absorption capacitydough development time and dough stability of wheat flourand improved most of the sensory attributes of chapattiswhile the synergistic effect of all the additives reduced themould growth and improved almost all the sensory attributesas compared to the control

34 Lavash Lavash can be defined as single-layered andunleavened flat bread that has an oval or rectangular (60ndash70 cm long 30ndash40 cm wide) shape and a 2 to 3mm thicknesswith a creamy white colour and small blisters distributedover the whole surface Tavakolipour and Kalbasi-Ashtari[18] investigated the physical and rheological properties ofmixing CMC and HPMC at different concentrations withwheat flour of Sorkheh and Sardary varieties Incorporationof hydrocolloids increased the dough resistance Sensoryevaluation of Lavash bread showed that separate addition ofCMC and HPMC at 05 level in Sardary flour and at 03level in Sorkheh flour raised their sensory scores significantlyIt was found that hydrocolloids (such as CMC and HPMC)decrease the rate of increase in rigidity of bread compared tocontrol and increase freshness of Arabian bread for 4 days ofstorage

35 Barbari Barbari is one of the most popular flat breadswidely consumed in the northern and north-western partsof Iran It is leavened and thicker oval bread The breadis usually 70 to 80 cm long and 25 to 30 cm wide with athickness of about 35 cm All its ingredients are mixed toproper consistency and fermented for two hours Dough ballsare flattened into an oval shape and rested for 20 minutes[36]The brown colour gets developed from the use of RomalRomal is made from flour baking soda mixed in the boilingwater which then turns the starch of the flour into dextrinwhich makes the golden colour The dough is then dockedand five or six one-centimetre deep rows are formed withfingers primarily for decorative purpose Final proof andbaking times are often 15 and 8ndash12 minutes respectively [7]

Effect of five different alternate flour types (amaranthbarley DDGS (distillers dried grains with soluble) oat andrye) on chemical and physical properties of the Barbari breadwas studied by Pourafshar et al [36] It was determined thatbread made with 20 percent DDGS and 80 percent of wheatflour had the highest fiber and moisture content The breadmade with amaranth had the highest ash content while theone made with rye had the highest protein and fat content

Ghanbari and Farmani [7] investigated the effect of var-ious hydrocolloids including hydroxypropyl methylcellulose(HPMC) xanthan and 120581-carrageenan at 02 and 05 levels

Journal of Food Processing 7

on dough rheological properties fresh bread quality andbread staling HPMC had the highest effect on dough waterabsorption Addition of xanthan gum at 05 level showedan increase in dough stability while the other treatmentsshowed a reduction in the stability of the dough HPMCproduced higher extensibility than control whereas doughsamples containing 120581-carrageenan or xanthan had shorterAs compared to control 120581-carrageenan or HPMC at 02 and05 levels delayed staling Addition of hydrocolloids to thebread formulation could also improve the sensory propertiesof Barbari bread

Moazzezi et al [37] investigated the effect of apple fiber(5 8 and 11) and CMC (01 and 05ndashww) onthe rheological and staling properties of traditional Barbaribread In comparison to control the flat bread containing 11apple fiber and 05 CMC showed higher water absorptioncapacity (6935) lower degree of softening (190 BU) andhigher quality properties (1130) The results of extensographrevealed that during fermentation of bread samples at 45 90and 135min bread samples with 5 8 and 11 level ofapple fiber and 05 of CMC showed the highest amountsof energy as compared to other experimental samplesThe results of sensory evaluation proved that sample withhighest level of apple fiber and CMC had the highest overallacceptability and lowest staling after 72 h storage

Majzoobi et al [38] studied the quality of Barbaridough and bread (Iranian flat bread) in terms of texturetaste and general acceptability of fresh bread The studyinvolved incorporation of microcrystalline cellulose andhydroxypropyl methyl cellulose at 05 wheat flour basisThe results revealed that hydroxypropyl methyl celluloseproduced higher water absorption improved dough stabilitytime softer bread texture and higher volume as well asgreater acceptability mainly due to its more hydrophilicmolecular property

Glazing is a surface coating method to improve thequality of bakery products Effect of hydrocolloids as glazingagent was studied on Barbari flat bread It was found thatwater activity increased Also xanthan treatment providedthe greatest effect on the specific volume and moisturecontent of fresh bread Guar gum treatments had moresignificant effect on widthheight ratio in comparison tounglazed bread Evaluation of the hydrocolloid glazing groupshowed that crumbmoistures revealed that guar gum had noeffect while the starch had the most crumb moisture [39]

36 Sangak Bread Sangak is a sourdough flat bread 70ndash80 cm long 40ndash50 cm wide and 3ndash5mm thick its surfaceis sprinkled with sesame or poppy seeds and is the mostpopular bread in Iran Flour of 95 extraction rate salt(15) sourdough (20) yeast (05) and water (85) aremixed to proper consistency and fermented for two hoursThe dough is usually made from flour with strong proteinquality and its paste is more similar to batter rather than thedough of other flat breads A portion of the dough (500 g) issheeted on a special convex peddle docked and transferredonto the hot pebbles of the oven The temperature of pebblesvaries from 350 to 500∘C and the baking time from 2 to 4min[33]

Rahnama et al [40] investigated the potential of fenu-greek gum for the improvement of the quality of Sangak flatbread The results of Farinograph revealed that the doughformulated with 55 ww fenugreek gum and leavened for26 hr yielded to maximum dough water absorption doughdevelopment time stability time and extensibility valuesIn comparison to control the bread baked with fenugreekgum incorporated dough had higher moisture content loafvolume softness and lightness than control bread Sensoryevaluation indicated that overall acceptability to formulationsupplemented with 55 fenugreek gum showed the highestscore

37 Balady Bread Wheaten pocket-type flat breads arereferred to as ldquoArabicrdquo balady shami ldquoLebaneserdquo andmafrood in the Arab countries and as ldquopitardquo in the UnitedStates and Europe

In Egypt bread is the main staple The most popularwheat bread is a flat circular loaf composed of two layerscalled balady bread Effect of baking time and temperature onbread quality starch gelatinization and staling was studiedby Faridi and Rubenthaler [23] Flour extraction rate washigh (82 percent) Four levels of baking time and temperature(540∘C 1min 415∘C 2min 37∘C 3-4min 260∘C 6-7min)were used to bake dough Lower oven temperature andlonger baking time produced breads that were drier and oflower quality Pasting properties and alkaline water retentioncapacity were faster for breads baked at 260∘C for 6-7minthan those baked at higher temperature and shorter timeStaling rate was faster during the first eight hours of storage

Mahmoud et al [41] studied the influence of specifichydrocolloids (xanthan gum and guar gum) at varying levelswhich was observed on the quality of gluten-free balady flatbread formulation based on rice flour corn and potato starchblends In comparison to control gums improved the weightand roundness of breads Hydrocolloids also extended theshelf-life and staling was retarded after 72 hr of storage atroom temperature

38 Pita Bread Pita bread is a common staple inMiddle East-ern countries and has enjoyed considerable and increasingpopularity in other areas of the world This popularity is dueto the convenience of using bread for making a sandwichsince the bread forms a pocket whichmay be filled withmeatcheese and other edible material In its most common formpita bread is in the shape of a large flat pancake typically fourto eight inches in diameter and one-eighth to three-eighthsinches in thickness Figure 2 presents traditional Egyptianpita bread In the baking process the dough form seals andinflates to form the central void characteristic of pita breadwhich is easily torn at the perforation [42] Toufeili et al[42] analyzed the effect of methylcellulose egg albumenand gum Arabic on the sensory properties of gluten-freepocket-type flat bread baked from formulas incorporatingpregelatinized rice flour and pregelatinized corn starch withcorn flour The results indicated that gum Arabic at higherlevels produced cohesive product while at lower levels itproduced less cohesive and a product inferior to wheat breadin rollability

8 Journal of Food Processing

(a) (b)

Figure 2 Traditional Egyptian pita bread ((a) from above (b) cut open) [29]

Loaves which were baked from formulations with levelsof methylcellulose between 171 and 316 g and egg albumenlevels between 190 and 318 g were compatible with thoseof wheat bread in rollability tearing first bite hardnessadhesiveness andmasticatory hardness All breads possesseda strong corn flavor a light-yellow and a less grainy crumbwith apparent waxy patches and a faster staling rate than thatof regular wheat bread

4 Conclusion

Flat breads are popular all over the world They are madeeither leavened or unleavenedThey are also divided into twomajor groups one (single) layered and two (double) layered

The present study revealed that flat breads could be madeby adding hydrocolloids to improve rheological microstruc-tural and quality characteristics Hydrocolloids comprise anumber ofwater-soluble polysaccharides providing a range offunctional properties Dough water absorption which has agreat effect on bread quality and its shelf-life was increased byall hydrocolloids Furthermore it was observed that additionof hydrocolloids to the flat bread formulation could alsoimprove the sensory properties and prevent staling

Conflict of Interests

The authors declare that there is no conflict of interestsregarding the publication of this paper

References

[1] A Lazaridou D Duta M Papageorgiou N Belc and C GBiliaderis ldquoEffects of hydrocolloids on dough rheology andbread quality parameters in gluten-free formulationsrdquo Journalof Food Engineering vol 79 no 3 pp 1033ndash1047 2007

[2] AKruger C Ferrero andN E Zaritzky ldquoModelling corn starchswelling in batch systems effect of sucrose and hydrocolloidsrdquoJournal of Food Engineering vol 58 no 2 pp 125ndash133 2003

[3] C M Rosell J A Rojas and C Benedito de Barber ldquoInfluenceof hydrocolloids on dough rheology and bread qualityrdquo FoodHydrocolloids vol 15 no 1 pp 75ndash81 2001

[4] J N BeMiller ldquoPasting paste and gel properties of starch-hydrocolloid combinationsrdquoCarbohydrate Polymers vol 86 no2 pp 386ndash423 2011

[5] S Satrapai and M Suphantharika ldquoInfluence of spent brewerrsquosyeast 120573-glucan on gelatinization and retrogradation of ricestarchrdquo Carbohydrate Polymers vol 67 no 4 pp 500ndash510 2007

[6] P Achayuthakan and M Suphantharika ldquoPasting and rheolog-ical properties of waxy corn starch as affected by guar gum andxanthan gumrdquo Carbohydrate Polymers vol 71 no 1 pp 9ndash172008

[7] M Ghanbari and J Farmani ldquoInfluence of hydrocolloids ondough properties and quality of barbari an Iranian leavenedflat breadrdquo Journal of Agricultural Science and Technology vol15 no 3 pp 545ndash555 2013

[8] A B Rodge S M Sonkamble R V Salve and S I HashmildquoEffect of hydrocolloid (guar gum) incorporation on the qualitycharacteristics of breadrdquo Journal of Food Processing and Technol-ogy vol 3 no 2 pp 1ndash7 2012

[9] H Gambus A Nowotna R Ziobro D Gumul and M SikoraldquoThe effect of use of guar gum with pectin mixtures in gluten-free breadrdquo Electronic Journal of Polish Agricultural Universitiesvol 4 no 2 pp 61ndash74 2001

[10] A Guarda C M Rosell C Benedito and M J GalottoldquoDifferent hydrocolloids as bread improvers and antistalingagentsrdquo Food Hydrocolloids vol 18 no 2 pp 241ndash247 2004

[11] S S Schwarzlaff J M Johnson W E Barbeau and S DuncanldquoGuar and locust bean gums as partial replacers of all-purposeflour in bread an objective and sensory evaluationrdquo Journal ofFood Quality vol 19 no 3 pp 217ndash229 1996

[12] H Gambus A Nowotna R Ziobro D Gumul and M SikoroldquoThe effect of use of guar gum with pectin mixture in gluten-free breadrdquo Electronic Journal of Polish Agricultural Universitiesvol 4 no 2 pp 61ndash74 2001

[13] A-S Hager and E K Arendt ldquoInfluence of hydroxypropyl-methylcellulose (HPMC) xanthan gum and their combinationon loaf specific volume crumb hardness and crumb graincharacteristics of gluten-free breads based on rice maize teffand buckwheatrdquo Food Hydrocolloids vol 32 no 1 pp 195ndash2032013

[14] V Tolstoguzov ldquoSome thermodynamic considerations in foodformulationrdquo Food Hydrocolloids vol 17 no 1 pp 1ndash23 2003

[15] A E Leon P D Ribotta S F Ausar C Fernandez C A Landaand D M Beltramo ldquoInteractions of different carrageenan

Journal of Food Processing 9

isoforms and flour components in breadmakingrdquo Journal ofAgricultural and Food Chemistry vol 48 no 7 pp 2634ndash26382000

[16] M E Barcenas J De la O-Kelle and C M Rosell ldquoInfluenceof different hydrocolloids on major wheat dough components(gluten and starch)rdquo Journal of Food Engineering vol 94 no 3-4 pp 241ndash247 2009

[17] P D Ribotta S F Ausar D M Beltramo and A E LeonldquoInteractions of hydrocolloids and sonicated-gluten proteinsrdquoFood Hydrocolloids vol 19 no 1 pp 93ndash99 2005

[18] H Tavakolipour and A Kalbasi-Ashtari ldquoInfluence of gums ondough properties and flat bread quality of two persian wheatvarietiesrdquo Journal of Food Process Engineering vol 30 no 1 pp74ndash87 2007

[19] H A Gavilighi M H Azizi M Barzegar and M A AmerildquoEffect of selected hydrocolloids on bread staling as evaluatedby DSC and XRDrdquo Journal of Food Technology vol 4 no 3 pp185ndash188 2006

[20] H S GujralMHaros and CM Rosell ldquoImproving the textureand delaying staling in rice flour chapati with hydrocolloids and120572-amylaserdquo Journal of Food Engineering vol 65 no 1 pp 89ndash942004

[21] K G Ghodke Shalini and A Laxmi ldquoInfluence of additives onrheological characteristics of whole-wheat dough and quality ofchapatti (Indian unleavened Flat bread) Part ImdashhydrocolloidsrdquoFood Hydrocolloids vol 21 no 1 pp 110ndash117 2007

[22] Y Coskuner E Karababa and R Ercan ldquoFlat bread productiontechnologyrdquo Journal of Food vol 24 pp 83ndash97 1999

[23] H A Faridi and G L Rubenthaler ldquoAncient breads and a newscience understanding flat breads [taste flavor texture andappearance]rdquo Cereal Foods World vol 28 no 10 pp 627ndash6291983

[24] D Gocmen A N Inkaya and E Aydin ldquoFlat breadsrdquo BulgarianJournal of Agricultural Science vol 15 no 4 pp 298ndash306 2009

[25] D Indrani S J Rao KU Sankar andGV Rao ldquoChanges in thephysical-chemical and organoleptic characteristics of parottaduring storagerdquo Food Research International vol 33 no 5 pp323ndash329 2000

[26] S A Mir H R Naik M A Shah M M Mir M H Wani andM A Bhat ldquoIndian flat breads a reviewrdquo Food and NutritionSciences vol 5 no 6 pp 549ndash561 2014

[27] S Smitha J Rajiv K Begum and D Indrani ldquoEffect ofhydrocolloids on rheological microstructural and quality char-acteristics of parottamdashan unleavened Indian flat breadrdquo Journalof Texture Studies vol 39 no 3 pp 267ndash283 2008

[28] D Indrani P Swetha C Soumya J Rajiv and G V Rao ldquoEffectof multigrains on rheological microstructural and qualitycharacteristics of north Indian parottamdashan Indian flat breadrdquoLWTmdashFood Science and Technology vol 44 no 3 pp 719ndash7242011

[29] M Hefni and C M Witthoft ldquoEnhancement of the folatecontent in Egyptian pita breadrdquo Food and Nutrition Researchvol 56 2012

[30] R Priya R S Singhal and P R Kulkarni ldquoCarboxymethyl-cellulose and hydroxypropylmethylcellulose as additives inreduction of oil content in batter based deep-fat fried boondisrdquoCarbohydrate Polymers vol 29 no 4 pp 333ndash336 1996

[31] K R Parimala and M L Sudha ldquoEffect of hydrocolloids on therheological microscopic mass transfer characteristics duringfrying and quality characteristics of purirdquo Food Hydrocolloidsvol 27 no 1 pp 191ndash200 2012

[32] M L Sudha andGV Rao ldquoInfluence of hydroxypropylmethyl-cellulose on the rheological and microstructural characteristicsof whole wheat flour dough and quality of purirdquo Journal ofTexture Studies vol 40 no 2 pp 172ndash191 2009

[33] J Qarooni ldquoFlat breadsrdquo American Institute of Baking ResearchDepartment Technical Bulletin vol 21 no 1 1990

[34] J A Gray and J N Bemiller ldquoBread staling molecular basisand controlrdquo Comprehensive Reviews in Food Science and FoodSafety vol 2 no 1 pp 1ndash21 2003

[35] A N Khan A Ahmed M S Bhatti M A Randhawa AAhmad and A A Yousaf ldquoEffect of additives on the shelf lifeextension of chapattirdquo Food Science and Technology Researchvol 17 no 3 pp 203ndash208 2011

[36] S Pourafshar P Krishnan and K A Rosentrater ldquoUsingalternative flours as partial replacement in barbari bread (tradi-tional Iranian bread) formulationrdquo in Proceedings of the AnnualInternational Meeting (ASABE rsquo11) Louisville KY USA August2011

[37] S Moazzezi S M Seyedain and L Nateghi ldquoRheologicalproperties of barbari bread containing apple pomace andcarboxy methyl celluloserdquo Life Science Journal vol 9 no 3 pp1318ndash1325 2012

[38] M Majzoobi A Farahnaky and R Ostovan ldquoEffects of micro-crystalline cellulose and hydroxypropylmethyl cellulose on theproperties of dough and flat bread (Iranian Barbari Bread)rdquo IranAgricultural Research vol 25 no 1-2 pp 87ndash98 2007

[39] S H R Jahromi F T Yazdi M Karimi et al ldquoApplication ofglazing for bread quality improvementrdquo Food and BioprocessTechnology vol 5 no 6 pp 2381ndash2391 2012

[40] F Rahnama J Mohammadzadeh Milani and A Gohari Ard-abili ldquoImproved quality characteristics of Sangak bread byresponse surface optimisation of farinograph and extensographtraits of doughs formulated with fenugreek gumrdquo QualityAssurance and Safety of Crops amp Foods vol 7 no 4 pp 413ndash4212015

[41] R M Mahmoud E I Yousif M G E Gadallah and A RAlawneh ldquoFormulations and quality characterization of gluten-free Egyptian balady flat breadrdquo Annals of Agricultural Sciencesvol 58 no 1 pp 19ndash25 2013

[42] I Toufeili S Dagher S Shadarevian A Noureddine MSarakbi and M T Farran ldquoFormulation of gluten-free pocket-type flat breads optimization of methylcellulose gum Arabicand egg albumen levels by response surface methodologyrdquoCereal Chemistry vol 71 no 6 pp 594ndash600 1994

Submit your manuscripts athttpwwwhindawicom

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

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PeptidesInternational Journal of

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International Journal of

Volume 2014

Zoology

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Molecular Biology International

GenomicsInternational Journal of

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The Scientific World JournalHindawi Publishing Corporation httpwwwhindawicom Volume 2014

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BioinformaticsAdvances in

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Signal TransductionJournal of

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Evolutionary BiologyInternational Journal of

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ArchaeaHindawi Publishing Corporationhttpwwwhindawicom Volume 2014

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Microbiology

4 Journal of Food Processing

Table 4 Hydration properties of hydrated vital gluten in the presence of hydrocolloids

Sample Hydrocolloid level Swelling Water holding capacity Water binding capacity(gg gluten) (mLg) (g waterg solid) (g waterg solid)

Control 0000 416 334 153

HPMC0002 424 324 1520007 388 299 1440013 363 298 147

Arabic gum0002 415 335 1560007 410 326 1580013 420 328 149

Pectin0002 396 299 1630007 378 296 1640013 390 293 163

to the products that undergo successive freeze-thaw cyclesSupplementation of several hydrocolloids having differentchemical structure and diverse origin to the bread makingprocess was presented by Guarda et al [10] The effect ofhydrocolloids (sodium alginate xanthan 120581-carrageenan andHPMC) on fresh bread quality and its influence on breadstaling was studied Physical properties (moisture hardnessand volume) and sensory properties of fresh bread and afterstorage of 24 h were analyzed Hydrocolloids affected thefresh bread quality to different extent and concentrationsof 01 (ww flour basis) were sufficient for obtaining theobserved effects HPMC was the hydrocolloid which showedimproved effect on specific volume index widthheight ratioand crumb hardness in addition good sensory propertiesfor visual appearance aroma flavor crunchiness and overallacceptability were obtained All hydrocolloids were also ableto reduce the moisture loss during bread storage therebyreducing the dehydration rate of crumb In addition duringstorage alginate and HPMC showed an antistaling effectwhich retarded the crumb hardening

Effect of hydrocolloids on dough rheology and breadquality parameters in gluten-free formulations based onrice flour corn starch and sodium caseinate (control) wasdiscussed by Lazaridou et al [1] During storage of breadsa reduction in water activity and increased crumb firmness(compression test) was observed Compared to the controlformulations crumb firmness was not altered significantlywith addition of pectin carboxymethyl cellulose and agarose(at 1-2) and of120573-glucan (at 1) instead addition of xanthan(1-2) as well as 120573-glucan (2) resulted in crumb hardening

Effect of pectin guar gum and xanthan on propertiesof gluten-free bread was studied by Gambus et al [12] Theresults proved that bread with addition of xanthan hadhigher volume in comparison with pectin-guar standardHigher amount of xanthan decreased bread hardness on theday of baking and after seventy-two hours of storage Theamount of free amylose in crumb extract depended on theextent of starch gelatinisation and not on the rate of amyloseretrogradation which was comparable The degree of starchgelatinisation was influenced by proportions and interactionsof pectin guar gum and xanthan gum in the mixture ofnonstarch hydrocolloids used as gluten replacers

Study was conducted by Tavakolipour and Kalbasi-Ashtari [18] to analyze the influence of hydrocolloids (CMCand HPMC) at 01 03 and 05 levels on flat bread qualityAlthough both CMC and HPMC gums enhanced the doughquality by increasing water absorption The effect of HPMCwas more pronounced than CMC

Antistaling effect of HPMC and 120581-carrageenan wasobserved in Barbari an Iranian leavened flat bread [7] Thesoftening effect of hydrocolloids mainly HPMC may beattributed to their water retention capacity They prevent theamylopectin retrogradation Moreover HPMC preferentiallybinds to starch and decreases the starch-gluten interactions

Gavilighi et al [19] investigated the influence of selectedhydrocolloids (guar gum locust bean gum xanthan gumand carboxymethyl cellulose) with ratio of 1 flour basison the quality of Lavash bread The results from Differen-tial Scanning Calorimetry and X-Ray Diffraction indicatedthat during ageing greatest enthalpy of retrogradation wasobserved in control sample while the lowest was observedin guar gum Generally the control sample had the greatestdifference in their diffractogram and the highest staling

Chapattis were prepared by addition of different hydro-colloids like guar gum xanthan locust bean gum andHPMCto the rice flour at levels of 025 and 05 flour basis and it wasobserved that the undesirable textural changes which takeplace in chapatti as a result of starch retrogradation can bedelayed by the incorporation of hydrocolloids [20]

Hydrocolloidswere incorporated at various levels rangingbetween 025 and 10 ww of whole wheat flour Amongstthe hydrocolloids studied guar gum prevented staling ofchapattis and chapattis possessed excellent pliability [21]

2 Major Flat Breads

21 Characteristics of Flat Bread Different characteristics offlat breads are as follows they have lower specific volumesthan pan breads the leavened flat breads are made with ashorter fermentation period in comparison to pan breadand flat breads are made with a higher baking temperatureand shorter baking times [22] Flat breads are usually roundin shape but are sometimes triangular or rectangular Theirdiameters can vary from 2-3 inches to 25 inches their

Journal of Food Processing 5

(a) (b) (c) (d) (e)

Figure 1 North Indian parottas with different levels of multigrain blend (MGB) (a) Control (0 g100 g MGB) (b) 10 g100 g MGB (c)20 g100 g MGB (d) 30 g100 g MGB (e) 40 g100 g MGB [28]

thicknesses vary from paper thin to 1 inch and their crustis very thin and light with brown or dark spots They have ahigher crust crumb ratio than do pan breads [23]

Flat breads can be categorized into two groups as one (sin-gle) layered or two (double) layered Another two subgroupsfor single-layered flat breads are leavened or unleavenedBarbari gomme tandyr pide and so forth are classified asleavened single-layered flat bread Lavash puri chapatti andparotta are classified as unleavened single-layered flat breadand Arabic (pita) balady and so forth are two-layered flatbread [24]

22 Production Steps of Flat Bread Optimum mixing isrequired for high quality flat and pan breads If the flour istoo strong overmixing improves bread quality bymechanicaldegradation of gluten structure Soft and moist dough gen-erally forms an excellent pocket during baking at 482∘C to53778∘C [23] Flat breads generally require less fermentationthan white pan breads Most flat breads are made usinghigh extraction or near whole wheat flour using little orno fermentation This produces bread with high fiber andphytate content thatmay be complexwith bivalentmetals andposes no danger to consumers in the western world wherebread is one of the major parts of the diet One of the crucialsteps in flat bread production is the flattening and sheeting ofthe dough Dough pieces are made spherical in order to get agas retention capability and good flatteningThe sheeting stepaids in removal of the gas inside its structure The optimumdough thickness is 2ndash10mm Variation in flat bread thicknessaffects the quality to a great extent [22] Proof time for flatbread is usually very short or sometimes omitted entirely Panbreads are baked at a lower temperature for a longer periodFlat breads require a very short baking time of 1ndash10min athigh temperature Short baking time also aids in retaininghigh bread moisture and softness [24]

3 Types of Flat Breads ProducedAll Over the World

31 Parotta Characteristics such as flexible hand-feel softand slightly chewy texture distinct layers easy disintegration

in the mouth and typical pleasant taste and aroma are thepleasing characteristics of parotta [25] North Indian parottais unleavenedflat bread prepared fromwholewheat flour saltrefined oil and water The dough is sheeted and laminated atleast twice contains 4ndash6 discrete layers and is slightly thickerthan chapatti Parotta is prepared in most of the Indianhomes Normally it is prepared from whole wheat flour with25 salt 65 water and 40 shortening After mixing thedough is sheeted on the board with rolling pin and shapedround square or triangular The sheeted dough (round) issmeared with fat and folded several times and again flattenedThe baking is done on preheated hot iron plate (Tawa) onboth sides of bread [26]

The effect of hydrocolloids namely Arabic (AR) guar(GR) xanthan (XN) carrageenan (CG) and hydroxypropylmethylcellulose (HPMC) on the rheological microstruc-tural and quality characteristics of south Indian parottawas studied separately at the level of 05 Addition ofhydrocolloids improved the shape of parottas and reducedthe shear force Among the hydrocolloids tried GR broughtabout the greatest improvement in the quality of parottafollowed in HPMC gt XN gt CG gt AR [27]

North Indian parotta was prepared from whole wheatflourwhichwas replacedwithmultigrain blend (MGB) (chickpea split without husk barley soya bean and fenugreekseeds) at 10 20 30 and 40 g100 g Figure 1 presents theNorth Indian parottas with different levels of multigrainblend (MGB) Addition of multigrains increased the proteinfat dietary fiber andmineral contents of north Indian parotta[28]

32 Puri Puri or poori is a traditional unleavened friedproduct prepared from whole wheat flour particularly inSouth Asia including India Pakistan and Bangladesh It isconsumed as breakfast or as a snack or light meal In recentyears efforts are being made to reduce the fatoil absorptionduring deep-fat frying [30] Puri which contains flourwholewheat flour and fat is made from slightly hard doughs Theflattened dough is lowered gently into preheated oil and thenit is pressed with the help of a slotted spatula to achieve fullpuffing [26] In puri production all the ingredients are mixed

6 Journal of Food Processing

and kneaded into a fully developed doughThe dough is thenscaled divided rounded sheeted to a thickness of 15mmcut into a circular disc of 12ndash14 cm and deep-fat-fried inpreheated oil at 180ndash200∘C for 10 s on one side and 15 s on theother side Fried puri after draining the oil for 30 s is cooledfor 10min [31]

Effect of hydrocolloids such as guar gum (GG) Arabicgum (AG) carrageenan (CG) locust bean gum (LBG)xanthan gum (XN) hydroxypropylmethylcellulose (HPMC)and carboxymethyl cellulose (CMC) at 05 ww level onrheological and quality parameters of puri from whole wheatflour was studied In general hydrocolloids helped in reten-tion of moisture in the puri and hence it remained softer andpliable while they reduced the oil content of puri This wasattributed to the thermal gelation of these hydrocolloids at thefrying temperature which creates an oil resistant film aroundthe fried food and thereby lowered the oil absorption [31]

Sudha and Rao [32] reported that addition of HPMCat 05 and 10 ww increased the water absorption anddough stability It has also helped in moisture retentionand hence resulted in highly pliable and soft-textured puriScanning electron micrographs of puri dough revealed thatafter addition of HPMC the starch granules were seen to becoated

33 Chapatti Chapatti is the oldest and the most popularbread in the world [33] Chapatti a flat unleavened Indianbread made of whole wheat flour is traditionally prepared inhouseholds by hand sheeting of dough followed by baking onhot griddle and is consumed freshThe unfavourable changesin chapatti during storage occur due to retrogradation ofthe starch [34] Staling can be controlled by the use ofhydrocolloids

Effect of various hydrocolloids (guar gum carboxymethylcellulose (CMC) 120581-carrageenan and hydroxypropyl methyl-cellulose (HPMC)) on fresh chapatti quality as well as onstored chapatti texture was investigated by Ghodke Shaliniand Laxmi [21] Hydrocolloids were incorporated at variouslevels ranging between 025 and 10 ww of whole wheatflour Amongst the hydrocolloids studied guar gum gave thehighest extensibility for fresh and stored chapatti The forcerequired to tear the fresh chapatti was decreased with hydro-colloid addition however guar gum addition at 075 wwof whole wheat flour gave the softest chapatti Extensibilityof stored chapatti significantly decreased with storage both atroom and at refrigeration temperature however refrigeratedchapatti containing guar gum showed less loss in extensibilityup to a period of 2 days There was no significant effect oncolour of chapattis due to the addition of hydrocolloids andsensory acceptability was found to be higher than that ofcontrol

Gujral et al [20] studied that addition of differenthydrocolloids like guar gum xanthan locust bean gum andhydroxypropyl methylcellulose to the rice flour at levels of025 and 05 flour basis improved the texture of chapattiby keeping it more extensible (pliable and less brittle) duringstorage Xanthan and GG may act as strong water binder

effectively depriving the starch chain of usable water forrecrystallization

Khan et al [35] investigated the effect of different addi-tives such as CMC (carboxymethyl cellulose) ascorbic acidlecithin and sodium propionate on the dough chapatti mak-ing characteristics and also checked the staling of chapattiIt was observed that almost all the additives tested increasedthe water absorption as compared to control The waterabsorption was highest in case of CMC CMC and lecithinimproved the pasting property water absorption capacitydough development time and dough stability of wheat flourand improved most of the sensory attributes of chapattiswhile the synergistic effect of all the additives reduced themould growth and improved almost all the sensory attributesas compared to the control

34 Lavash Lavash can be defined as single-layered andunleavened flat bread that has an oval or rectangular (60ndash70 cm long 30ndash40 cm wide) shape and a 2 to 3mm thicknesswith a creamy white colour and small blisters distributedover the whole surface Tavakolipour and Kalbasi-Ashtari[18] investigated the physical and rheological properties ofmixing CMC and HPMC at different concentrations withwheat flour of Sorkheh and Sardary varieties Incorporationof hydrocolloids increased the dough resistance Sensoryevaluation of Lavash bread showed that separate addition ofCMC and HPMC at 05 level in Sardary flour and at 03level in Sorkheh flour raised their sensory scores significantlyIt was found that hydrocolloids (such as CMC and HPMC)decrease the rate of increase in rigidity of bread compared tocontrol and increase freshness of Arabian bread for 4 days ofstorage

35 Barbari Barbari is one of the most popular flat breadswidely consumed in the northern and north-western partsof Iran It is leavened and thicker oval bread The breadis usually 70 to 80 cm long and 25 to 30 cm wide with athickness of about 35 cm All its ingredients are mixed toproper consistency and fermented for two hours Dough ballsare flattened into an oval shape and rested for 20 minutes[36]The brown colour gets developed from the use of RomalRomal is made from flour baking soda mixed in the boilingwater which then turns the starch of the flour into dextrinwhich makes the golden colour The dough is then dockedand five or six one-centimetre deep rows are formed withfingers primarily for decorative purpose Final proof andbaking times are often 15 and 8ndash12 minutes respectively [7]

Effect of five different alternate flour types (amaranthbarley DDGS (distillers dried grains with soluble) oat andrye) on chemical and physical properties of the Barbari breadwas studied by Pourafshar et al [36] It was determined thatbread made with 20 percent DDGS and 80 percent of wheatflour had the highest fiber and moisture content The breadmade with amaranth had the highest ash content while theone made with rye had the highest protein and fat content

Ghanbari and Farmani [7] investigated the effect of var-ious hydrocolloids including hydroxypropyl methylcellulose(HPMC) xanthan and 120581-carrageenan at 02 and 05 levels

Journal of Food Processing 7

on dough rheological properties fresh bread quality andbread staling HPMC had the highest effect on dough waterabsorption Addition of xanthan gum at 05 level showedan increase in dough stability while the other treatmentsshowed a reduction in the stability of the dough HPMCproduced higher extensibility than control whereas doughsamples containing 120581-carrageenan or xanthan had shorterAs compared to control 120581-carrageenan or HPMC at 02 and05 levels delayed staling Addition of hydrocolloids to thebread formulation could also improve the sensory propertiesof Barbari bread

Moazzezi et al [37] investigated the effect of apple fiber(5 8 and 11) and CMC (01 and 05ndashww) onthe rheological and staling properties of traditional Barbaribread In comparison to control the flat bread containing 11apple fiber and 05 CMC showed higher water absorptioncapacity (6935) lower degree of softening (190 BU) andhigher quality properties (1130) The results of extensographrevealed that during fermentation of bread samples at 45 90and 135min bread samples with 5 8 and 11 level ofapple fiber and 05 of CMC showed the highest amountsof energy as compared to other experimental samplesThe results of sensory evaluation proved that sample withhighest level of apple fiber and CMC had the highest overallacceptability and lowest staling after 72 h storage

Majzoobi et al [38] studied the quality of Barbaridough and bread (Iranian flat bread) in terms of texturetaste and general acceptability of fresh bread The studyinvolved incorporation of microcrystalline cellulose andhydroxypropyl methyl cellulose at 05 wheat flour basisThe results revealed that hydroxypropyl methyl celluloseproduced higher water absorption improved dough stabilitytime softer bread texture and higher volume as well asgreater acceptability mainly due to its more hydrophilicmolecular property

Glazing is a surface coating method to improve thequality of bakery products Effect of hydrocolloids as glazingagent was studied on Barbari flat bread It was found thatwater activity increased Also xanthan treatment providedthe greatest effect on the specific volume and moisturecontent of fresh bread Guar gum treatments had moresignificant effect on widthheight ratio in comparison tounglazed bread Evaluation of the hydrocolloid glazing groupshowed that crumbmoistures revealed that guar gum had noeffect while the starch had the most crumb moisture [39]

36 Sangak Bread Sangak is a sourdough flat bread 70ndash80 cm long 40ndash50 cm wide and 3ndash5mm thick its surfaceis sprinkled with sesame or poppy seeds and is the mostpopular bread in Iran Flour of 95 extraction rate salt(15) sourdough (20) yeast (05) and water (85) aremixed to proper consistency and fermented for two hoursThe dough is usually made from flour with strong proteinquality and its paste is more similar to batter rather than thedough of other flat breads A portion of the dough (500 g) issheeted on a special convex peddle docked and transferredonto the hot pebbles of the oven The temperature of pebblesvaries from 350 to 500∘C and the baking time from 2 to 4min[33]

Rahnama et al [40] investigated the potential of fenu-greek gum for the improvement of the quality of Sangak flatbread The results of Farinograph revealed that the doughformulated with 55 ww fenugreek gum and leavened for26 hr yielded to maximum dough water absorption doughdevelopment time stability time and extensibility valuesIn comparison to control the bread baked with fenugreekgum incorporated dough had higher moisture content loafvolume softness and lightness than control bread Sensoryevaluation indicated that overall acceptability to formulationsupplemented with 55 fenugreek gum showed the highestscore

37 Balady Bread Wheaten pocket-type flat breads arereferred to as ldquoArabicrdquo balady shami ldquoLebaneserdquo andmafrood in the Arab countries and as ldquopitardquo in the UnitedStates and Europe

In Egypt bread is the main staple The most popularwheat bread is a flat circular loaf composed of two layerscalled balady bread Effect of baking time and temperature onbread quality starch gelatinization and staling was studiedby Faridi and Rubenthaler [23] Flour extraction rate washigh (82 percent) Four levels of baking time and temperature(540∘C 1min 415∘C 2min 37∘C 3-4min 260∘C 6-7min)were used to bake dough Lower oven temperature andlonger baking time produced breads that were drier and oflower quality Pasting properties and alkaline water retentioncapacity were faster for breads baked at 260∘C for 6-7minthan those baked at higher temperature and shorter timeStaling rate was faster during the first eight hours of storage

Mahmoud et al [41] studied the influence of specifichydrocolloids (xanthan gum and guar gum) at varying levelswhich was observed on the quality of gluten-free balady flatbread formulation based on rice flour corn and potato starchblends In comparison to control gums improved the weightand roundness of breads Hydrocolloids also extended theshelf-life and staling was retarded after 72 hr of storage atroom temperature

38 Pita Bread Pita bread is a common staple inMiddle East-ern countries and has enjoyed considerable and increasingpopularity in other areas of the world This popularity is dueto the convenience of using bread for making a sandwichsince the bread forms a pocket whichmay be filled withmeatcheese and other edible material In its most common formpita bread is in the shape of a large flat pancake typically fourto eight inches in diameter and one-eighth to three-eighthsinches in thickness Figure 2 presents traditional Egyptianpita bread In the baking process the dough form seals andinflates to form the central void characteristic of pita breadwhich is easily torn at the perforation [42] Toufeili et al[42] analyzed the effect of methylcellulose egg albumenand gum Arabic on the sensory properties of gluten-freepocket-type flat bread baked from formulas incorporatingpregelatinized rice flour and pregelatinized corn starch withcorn flour The results indicated that gum Arabic at higherlevels produced cohesive product while at lower levels itproduced less cohesive and a product inferior to wheat breadin rollability

8 Journal of Food Processing

(a) (b)

Figure 2 Traditional Egyptian pita bread ((a) from above (b) cut open) [29]

Loaves which were baked from formulations with levelsof methylcellulose between 171 and 316 g and egg albumenlevels between 190 and 318 g were compatible with thoseof wheat bread in rollability tearing first bite hardnessadhesiveness andmasticatory hardness All breads possesseda strong corn flavor a light-yellow and a less grainy crumbwith apparent waxy patches and a faster staling rate than thatof regular wheat bread

4 Conclusion

Flat breads are popular all over the world They are madeeither leavened or unleavenedThey are also divided into twomajor groups one (single) layered and two (double) layered

The present study revealed that flat breads could be madeby adding hydrocolloids to improve rheological microstruc-tural and quality characteristics Hydrocolloids comprise anumber ofwater-soluble polysaccharides providing a range offunctional properties Dough water absorption which has agreat effect on bread quality and its shelf-life was increased byall hydrocolloids Furthermore it was observed that additionof hydrocolloids to the flat bread formulation could alsoimprove the sensory properties and prevent staling

Conflict of Interests

The authors declare that there is no conflict of interestsregarding the publication of this paper

References

[1] A Lazaridou D Duta M Papageorgiou N Belc and C GBiliaderis ldquoEffects of hydrocolloids on dough rheology andbread quality parameters in gluten-free formulationsrdquo Journalof Food Engineering vol 79 no 3 pp 1033ndash1047 2007

[2] AKruger C Ferrero andN E Zaritzky ldquoModelling corn starchswelling in batch systems effect of sucrose and hydrocolloidsrdquoJournal of Food Engineering vol 58 no 2 pp 125ndash133 2003

[3] C M Rosell J A Rojas and C Benedito de Barber ldquoInfluenceof hydrocolloids on dough rheology and bread qualityrdquo FoodHydrocolloids vol 15 no 1 pp 75ndash81 2001

[4] J N BeMiller ldquoPasting paste and gel properties of starch-hydrocolloid combinationsrdquoCarbohydrate Polymers vol 86 no2 pp 386ndash423 2011

[5] S Satrapai and M Suphantharika ldquoInfluence of spent brewerrsquosyeast 120573-glucan on gelatinization and retrogradation of ricestarchrdquo Carbohydrate Polymers vol 67 no 4 pp 500ndash510 2007

[6] P Achayuthakan and M Suphantharika ldquoPasting and rheolog-ical properties of waxy corn starch as affected by guar gum andxanthan gumrdquo Carbohydrate Polymers vol 71 no 1 pp 9ndash172008

[7] M Ghanbari and J Farmani ldquoInfluence of hydrocolloids ondough properties and quality of barbari an Iranian leavenedflat breadrdquo Journal of Agricultural Science and Technology vol15 no 3 pp 545ndash555 2013

[8] A B Rodge S M Sonkamble R V Salve and S I HashmildquoEffect of hydrocolloid (guar gum) incorporation on the qualitycharacteristics of breadrdquo Journal of Food Processing and Technol-ogy vol 3 no 2 pp 1ndash7 2012

[9] H Gambus A Nowotna R Ziobro D Gumul and M SikoraldquoThe effect of use of guar gum with pectin mixtures in gluten-free breadrdquo Electronic Journal of Polish Agricultural Universitiesvol 4 no 2 pp 61ndash74 2001

[10] A Guarda C M Rosell C Benedito and M J GalottoldquoDifferent hydrocolloids as bread improvers and antistalingagentsrdquo Food Hydrocolloids vol 18 no 2 pp 241ndash247 2004

[11] S S Schwarzlaff J M Johnson W E Barbeau and S DuncanldquoGuar and locust bean gums as partial replacers of all-purposeflour in bread an objective and sensory evaluationrdquo Journal ofFood Quality vol 19 no 3 pp 217ndash229 1996

[12] H Gambus A Nowotna R Ziobro D Gumul and M SikoroldquoThe effect of use of guar gum with pectin mixture in gluten-free breadrdquo Electronic Journal of Polish Agricultural Universitiesvol 4 no 2 pp 61ndash74 2001

[13] A-S Hager and E K Arendt ldquoInfluence of hydroxypropyl-methylcellulose (HPMC) xanthan gum and their combinationon loaf specific volume crumb hardness and crumb graincharacteristics of gluten-free breads based on rice maize teffand buckwheatrdquo Food Hydrocolloids vol 32 no 1 pp 195ndash2032013

[14] V Tolstoguzov ldquoSome thermodynamic considerations in foodformulationrdquo Food Hydrocolloids vol 17 no 1 pp 1ndash23 2003

[15] A E Leon P D Ribotta S F Ausar C Fernandez C A Landaand D M Beltramo ldquoInteractions of different carrageenan

Journal of Food Processing 9

isoforms and flour components in breadmakingrdquo Journal ofAgricultural and Food Chemistry vol 48 no 7 pp 2634ndash26382000

[16] M E Barcenas J De la O-Kelle and C M Rosell ldquoInfluenceof different hydrocolloids on major wheat dough components(gluten and starch)rdquo Journal of Food Engineering vol 94 no 3-4 pp 241ndash247 2009

[17] P D Ribotta S F Ausar D M Beltramo and A E LeonldquoInteractions of hydrocolloids and sonicated-gluten proteinsrdquoFood Hydrocolloids vol 19 no 1 pp 93ndash99 2005

[18] H Tavakolipour and A Kalbasi-Ashtari ldquoInfluence of gums ondough properties and flat bread quality of two persian wheatvarietiesrdquo Journal of Food Process Engineering vol 30 no 1 pp74ndash87 2007

[19] H A Gavilighi M H Azizi M Barzegar and M A AmerildquoEffect of selected hydrocolloids on bread staling as evaluatedby DSC and XRDrdquo Journal of Food Technology vol 4 no 3 pp185ndash188 2006

[20] H S GujralMHaros and CM Rosell ldquoImproving the textureand delaying staling in rice flour chapati with hydrocolloids and120572-amylaserdquo Journal of Food Engineering vol 65 no 1 pp 89ndash942004

[21] K G Ghodke Shalini and A Laxmi ldquoInfluence of additives onrheological characteristics of whole-wheat dough and quality ofchapatti (Indian unleavened Flat bread) Part ImdashhydrocolloidsrdquoFood Hydrocolloids vol 21 no 1 pp 110ndash117 2007

[22] Y Coskuner E Karababa and R Ercan ldquoFlat bread productiontechnologyrdquo Journal of Food vol 24 pp 83ndash97 1999

[23] H A Faridi and G L Rubenthaler ldquoAncient breads and a newscience understanding flat breads [taste flavor texture andappearance]rdquo Cereal Foods World vol 28 no 10 pp 627ndash6291983

[24] D Gocmen A N Inkaya and E Aydin ldquoFlat breadsrdquo BulgarianJournal of Agricultural Science vol 15 no 4 pp 298ndash306 2009

[25] D Indrani S J Rao KU Sankar andGV Rao ldquoChanges in thephysical-chemical and organoleptic characteristics of parottaduring storagerdquo Food Research International vol 33 no 5 pp323ndash329 2000

[26] S A Mir H R Naik M A Shah M M Mir M H Wani andM A Bhat ldquoIndian flat breads a reviewrdquo Food and NutritionSciences vol 5 no 6 pp 549ndash561 2014

[27] S Smitha J Rajiv K Begum and D Indrani ldquoEffect ofhydrocolloids on rheological microstructural and quality char-acteristics of parottamdashan unleavened Indian flat breadrdquo Journalof Texture Studies vol 39 no 3 pp 267ndash283 2008

[28] D Indrani P Swetha C Soumya J Rajiv and G V Rao ldquoEffectof multigrains on rheological microstructural and qualitycharacteristics of north Indian parottamdashan Indian flat breadrdquoLWTmdashFood Science and Technology vol 44 no 3 pp 719ndash7242011

[29] M Hefni and C M Witthoft ldquoEnhancement of the folatecontent in Egyptian pita breadrdquo Food and Nutrition Researchvol 56 2012

[30] R Priya R S Singhal and P R Kulkarni ldquoCarboxymethyl-cellulose and hydroxypropylmethylcellulose as additives inreduction of oil content in batter based deep-fat fried boondisrdquoCarbohydrate Polymers vol 29 no 4 pp 333ndash336 1996

[31] K R Parimala and M L Sudha ldquoEffect of hydrocolloids on therheological microscopic mass transfer characteristics duringfrying and quality characteristics of purirdquo Food Hydrocolloidsvol 27 no 1 pp 191ndash200 2012

[32] M L Sudha andGV Rao ldquoInfluence of hydroxypropylmethyl-cellulose on the rheological and microstructural characteristicsof whole wheat flour dough and quality of purirdquo Journal ofTexture Studies vol 40 no 2 pp 172ndash191 2009

[33] J Qarooni ldquoFlat breadsrdquo American Institute of Baking ResearchDepartment Technical Bulletin vol 21 no 1 1990

[34] J A Gray and J N Bemiller ldquoBread staling molecular basisand controlrdquo Comprehensive Reviews in Food Science and FoodSafety vol 2 no 1 pp 1ndash21 2003

[35] A N Khan A Ahmed M S Bhatti M A Randhawa AAhmad and A A Yousaf ldquoEffect of additives on the shelf lifeextension of chapattirdquo Food Science and Technology Researchvol 17 no 3 pp 203ndash208 2011

[36] S Pourafshar P Krishnan and K A Rosentrater ldquoUsingalternative flours as partial replacement in barbari bread (tradi-tional Iranian bread) formulationrdquo in Proceedings of the AnnualInternational Meeting (ASABE rsquo11) Louisville KY USA August2011

[37] S Moazzezi S M Seyedain and L Nateghi ldquoRheologicalproperties of barbari bread containing apple pomace andcarboxy methyl celluloserdquo Life Science Journal vol 9 no 3 pp1318ndash1325 2012

[38] M Majzoobi A Farahnaky and R Ostovan ldquoEffects of micro-crystalline cellulose and hydroxypropylmethyl cellulose on theproperties of dough and flat bread (Iranian Barbari Bread)rdquo IranAgricultural Research vol 25 no 1-2 pp 87ndash98 2007

[39] S H R Jahromi F T Yazdi M Karimi et al ldquoApplication ofglazing for bread quality improvementrdquo Food and BioprocessTechnology vol 5 no 6 pp 2381ndash2391 2012

[40] F Rahnama J Mohammadzadeh Milani and A Gohari Ard-abili ldquoImproved quality characteristics of Sangak bread byresponse surface optimisation of farinograph and extensographtraits of doughs formulated with fenugreek gumrdquo QualityAssurance and Safety of Crops amp Foods vol 7 no 4 pp 413ndash4212015

[41] R M Mahmoud E I Yousif M G E Gadallah and A RAlawneh ldquoFormulations and quality characterization of gluten-free Egyptian balady flat breadrdquo Annals of Agricultural Sciencesvol 58 no 1 pp 19ndash25 2013

[42] I Toufeili S Dagher S Shadarevian A Noureddine MSarakbi and M T Farran ldquoFormulation of gluten-free pocket-type flat breads optimization of methylcellulose gum Arabicand egg albumen levels by response surface methodologyrdquoCereal Chemistry vol 71 no 6 pp 594ndash600 1994

Submit your manuscripts athttpwwwhindawicom

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

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PeptidesInternational Journal of

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International Journal of

Volume 2014

Zoology

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Molecular Biology International

GenomicsInternational Journal of

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The Scientific World JournalHindawi Publishing Corporation httpwwwhindawicom Volume 2014

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BioinformaticsAdvances in

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Signal TransductionJournal of

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Evolutionary BiologyInternational Journal of

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ArchaeaHindawi Publishing Corporationhttpwwwhindawicom Volume 2014

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Microbiology

Journal of Food Processing 5

(a) (b) (c) (d) (e)

Figure 1 North Indian parottas with different levels of multigrain blend (MGB) (a) Control (0 g100 g MGB) (b) 10 g100 g MGB (c)20 g100 g MGB (d) 30 g100 g MGB (e) 40 g100 g MGB [28]

thicknesses vary from paper thin to 1 inch and their crustis very thin and light with brown or dark spots They have ahigher crust crumb ratio than do pan breads [23]

Flat breads can be categorized into two groups as one (sin-gle) layered or two (double) layered Another two subgroupsfor single-layered flat breads are leavened or unleavenedBarbari gomme tandyr pide and so forth are classified asleavened single-layered flat bread Lavash puri chapatti andparotta are classified as unleavened single-layered flat breadand Arabic (pita) balady and so forth are two-layered flatbread [24]

22 Production Steps of Flat Bread Optimum mixing isrequired for high quality flat and pan breads If the flour istoo strong overmixing improves bread quality bymechanicaldegradation of gluten structure Soft and moist dough gen-erally forms an excellent pocket during baking at 482∘C to53778∘C [23] Flat breads generally require less fermentationthan white pan breads Most flat breads are made usinghigh extraction or near whole wheat flour using little orno fermentation This produces bread with high fiber andphytate content thatmay be complexwith bivalentmetals andposes no danger to consumers in the western world wherebread is one of the major parts of the diet One of the crucialsteps in flat bread production is the flattening and sheeting ofthe dough Dough pieces are made spherical in order to get agas retention capability and good flatteningThe sheeting stepaids in removal of the gas inside its structure The optimumdough thickness is 2ndash10mm Variation in flat bread thicknessaffects the quality to a great extent [22] Proof time for flatbread is usually very short or sometimes omitted entirely Panbreads are baked at a lower temperature for a longer periodFlat breads require a very short baking time of 1ndash10min athigh temperature Short baking time also aids in retaininghigh bread moisture and softness [24]

3 Types of Flat Breads ProducedAll Over the World

31 Parotta Characteristics such as flexible hand-feel softand slightly chewy texture distinct layers easy disintegration

in the mouth and typical pleasant taste and aroma are thepleasing characteristics of parotta [25] North Indian parottais unleavenedflat bread prepared fromwholewheat flour saltrefined oil and water The dough is sheeted and laminated atleast twice contains 4ndash6 discrete layers and is slightly thickerthan chapatti Parotta is prepared in most of the Indianhomes Normally it is prepared from whole wheat flour with25 salt 65 water and 40 shortening After mixing thedough is sheeted on the board with rolling pin and shapedround square or triangular The sheeted dough (round) issmeared with fat and folded several times and again flattenedThe baking is done on preheated hot iron plate (Tawa) onboth sides of bread [26]

The effect of hydrocolloids namely Arabic (AR) guar(GR) xanthan (XN) carrageenan (CG) and hydroxypropylmethylcellulose (HPMC) on the rheological microstruc-tural and quality characteristics of south Indian parottawas studied separately at the level of 05 Addition ofhydrocolloids improved the shape of parottas and reducedthe shear force Among the hydrocolloids tried GR broughtabout the greatest improvement in the quality of parottafollowed in HPMC gt XN gt CG gt AR [27]

North Indian parotta was prepared from whole wheatflourwhichwas replacedwithmultigrain blend (MGB) (chickpea split without husk barley soya bean and fenugreekseeds) at 10 20 30 and 40 g100 g Figure 1 presents theNorth Indian parottas with different levels of multigrainblend (MGB) Addition of multigrains increased the proteinfat dietary fiber andmineral contents of north Indian parotta[28]

32 Puri Puri or poori is a traditional unleavened friedproduct prepared from whole wheat flour particularly inSouth Asia including India Pakistan and Bangladesh It isconsumed as breakfast or as a snack or light meal In recentyears efforts are being made to reduce the fatoil absorptionduring deep-fat frying [30] Puri which contains flourwholewheat flour and fat is made from slightly hard doughs Theflattened dough is lowered gently into preheated oil and thenit is pressed with the help of a slotted spatula to achieve fullpuffing [26] In puri production all the ingredients are mixed

6 Journal of Food Processing

and kneaded into a fully developed doughThe dough is thenscaled divided rounded sheeted to a thickness of 15mmcut into a circular disc of 12ndash14 cm and deep-fat-fried inpreheated oil at 180ndash200∘C for 10 s on one side and 15 s on theother side Fried puri after draining the oil for 30 s is cooledfor 10min [31]

Effect of hydrocolloids such as guar gum (GG) Arabicgum (AG) carrageenan (CG) locust bean gum (LBG)xanthan gum (XN) hydroxypropylmethylcellulose (HPMC)and carboxymethyl cellulose (CMC) at 05 ww level onrheological and quality parameters of puri from whole wheatflour was studied In general hydrocolloids helped in reten-tion of moisture in the puri and hence it remained softer andpliable while they reduced the oil content of puri This wasattributed to the thermal gelation of these hydrocolloids at thefrying temperature which creates an oil resistant film aroundthe fried food and thereby lowered the oil absorption [31]

Sudha and Rao [32] reported that addition of HPMCat 05 and 10 ww increased the water absorption anddough stability It has also helped in moisture retentionand hence resulted in highly pliable and soft-textured puriScanning electron micrographs of puri dough revealed thatafter addition of HPMC the starch granules were seen to becoated

33 Chapatti Chapatti is the oldest and the most popularbread in the world [33] Chapatti a flat unleavened Indianbread made of whole wheat flour is traditionally prepared inhouseholds by hand sheeting of dough followed by baking onhot griddle and is consumed freshThe unfavourable changesin chapatti during storage occur due to retrogradation ofthe starch [34] Staling can be controlled by the use ofhydrocolloids

Effect of various hydrocolloids (guar gum carboxymethylcellulose (CMC) 120581-carrageenan and hydroxypropyl methyl-cellulose (HPMC)) on fresh chapatti quality as well as onstored chapatti texture was investigated by Ghodke Shaliniand Laxmi [21] Hydrocolloids were incorporated at variouslevels ranging between 025 and 10 ww of whole wheatflour Amongst the hydrocolloids studied guar gum gave thehighest extensibility for fresh and stored chapatti The forcerequired to tear the fresh chapatti was decreased with hydro-colloid addition however guar gum addition at 075 wwof whole wheat flour gave the softest chapatti Extensibilityof stored chapatti significantly decreased with storage both atroom and at refrigeration temperature however refrigeratedchapatti containing guar gum showed less loss in extensibilityup to a period of 2 days There was no significant effect oncolour of chapattis due to the addition of hydrocolloids andsensory acceptability was found to be higher than that ofcontrol

Gujral et al [20] studied that addition of differenthydrocolloids like guar gum xanthan locust bean gum andhydroxypropyl methylcellulose to the rice flour at levels of025 and 05 flour basis improved the texture of chapattiby keeping it more extensible (pliable and less brittle) duringstorage Xanthan and GG may act as strong water binder

effectively depriving the starch chain of usable water forrecrystallization

Khan et al [35] investigated the effect of different addi-tives such as CMC (carboxymethyl cellulose) ascorbic acidlecithin and sodium propionate on the dough chapatti mak-ing characteristics and also checked the staling of chapattiIt was observed that almost all the additives tested increasedthe water absorption as compared to control The waterabsorption was highest in case of CMC CMC and lecithinimproved the pasting property water absorption capacitydough development time and dough stability of wheat flourand improved most of the sensory attributes of chapattiswhile the synergistic effect of all the additives reduced themould growth and improved almost all the sensory attributesas compared to the control

34 Lavash Lavash can be defined as single-layered andunleavened flat bread that has an oval or rectangular (60ndash70 cm long 30ndash40 cm wide) shape and a 2 to 3mm thicknesswith a creamy white colour and small blisters distributedover the whole surface Tavakolipour and Kalbasi-Ashtari[18] investigated the physical and rheological properties ofmixing CMC and HPMC at different concentrations withwheat flour of Sorkheh and Sardary varieties Incorporationof hydrocolloids increased the dough resistance Sensoryevaluation of Lavash bread showed that separate addition ofCMC and HPMC at 05 level in Sardary flour and at 03level in Sorkheh flour raised their sensory scores significantlyIt was found that hydrocolloids (such as CMC and HPMC)decrease the rate of increase in rigidity of bread compared tocontrol and increase freshness of Arabian bread for 4 days ofstorage

35 Barbari Barbari is one of the most popular flat breadswidely consumed in the northern and north-western partsof Iran It is leavened and thicker oval bread The breadis usually 70 to 80 cm long and 25 to 30 cm wide with athickness of about 35 cm All its ingredients are mixed toproper consistency and fermented for two hours Dough ballsare flattened into an oval shape and rested for 20 minutes[36]The brown colour gets developed from the use of RomalRomal is made from flour baking soda mixed in the boilingwater which then turns the starch of the flour into dextrinwhich makes the golden colour The dough is then dockedand five or six one-centimetre deep rows are formed withfingers primarily for decorative purpose Final proof andbaking times are often 15 and 8ndash12 minutes respectively [7]

Effect of five different alternate flour types (amaranthbarley DDGS (distillers dried grains with soluble) oat andrye) on chemical and physical properties of the Barbari breadwas studied by Pourafshar et al [36] It was determined thatbread made with 20 percent DDGS and 80 percent of wheatflour had the highest fiber and moisture content The breadmade with amaranth had the highest ash content while theone made with rye had the highest protein and fat content

Ghanbari and Farmani [7] investigated the effect of var-ious hydrocolloids including hydroxypropyl methylcellulose(HPMC) xanthan and 120581-carrageenan at 02 and 05 levels

Journal of Food Processing 7

on dough rheological properties fresh bread quality andbread staling HPMC had the highest effect on dough waterabsorption Addition of xanthan gum at 05 level showedan increase in dough stability while the other treatmentsshowed a reduction in the stability of the dough HPMCproduced higher extensibility than control whereas doughsamples containing 120581-carrageenan or xanthan had shorterAs compared to control 120581-carrageenan or HPMC at 02 and05 levels delayed staling Addition of hydrocolloids to thebread formulation could also improve the sensory propertiesof Barbari bread

Moazzezi et al [37] investigated the effect of apple fiber(5 8 and 11) and CMC (01 and 05ndashww) onthe rheological and staling properties of traditional Barbaribread In comparison to control the flat bread containing 11apple fiber and 05 CMC showed higher water absorptioncapacity (6935) lower degree of softening (190 BU) andhigher quality properties (1130) The results of extensographrevealed that during fermentation of bread samples at 45 90and 135min bread samples with 5 8 and 11 level ofapple fiber and 05 of CMC showed the highest amountsof energy as compared to other experimental samplesThe results of sensory evaluation proved that sample withhighest level of apple fiber and CMC had the highest overallacceptability and lowest staling after 72 h storage

Majzoobi et al [38] studied the quality of Barbaridough and bread (Iranian flat bread) in terms of texturetaste and general acceptability of fresh bread The studyinvolved incorporation of microcrystalline cellulose andhydroxypropyl methyl cellulose at 05 wheat flour basisThe results revealed that hydroxypropyl methyl celluloseproduced higher water absorption improved dough stabilitytime softer bread texture and higher volume as well asgreater acceptability mainly due to its more hydrophilicmolecular property

Glazing is a surface coating method to improve thequality of bakery products Effect of hydrocolloids as glazingagent was studied on Barbari flat bread It was found thatwater activity increased Also xanthan treatment providedthe greatest effect on the specific volume and moisturecontent of fresh bread Guar gum treatments had moresignificant effect on widthheight ratio in comparison tounglazed bread Evaluation of the hydrocolloid glazing groupshowed that crumbmoistures revealed that guar gum had noeffect while the starch had the most crumb moisture [39]

36 Sangak Bread Sangak is a sourdough flat bread 70ndash80 cm long 40ndash50 cm wide and 3ndash5mm thick its surfaceis sprinkled with sesame or poppy seeds and is the mostpopular bread in Iran Flour of 95 extraction rate salt(15) sourdough (20) yeast (05) and water (85) aremixed to proper consistency and fermented for two hoursThe dough is usually made from flour with strong proteinquality and its paste is more similar to batter rather than thedough of other flat breads A portion of the dough (500 g) issheeted on a special convex peddle docked and transferredonto the hot pebbles of the oven The temperature of pebblesvaries from 350 to 500∘C and the baking time from 2 to 4min[33]

Rahnama et al [40] investigated the potential of fenu-greek gum for the improvement of the quality of Sangak flatbread The results of Farinograph revealed that the doughformulated with 55 ww fenugreek gum and leavened for26 hr yielded to maximum dough water absorption doughdevelopment time stability time and extensibility valuesIn comparison to control the bread baked with fenugreekgum incorporated dough had higher moisture content loafvolume softness and lightness than control bread Sensoryevaluation indicated that overall acceptability to formulationsupplemented with 55 fenugreek gum showed the highestscore

37 Balady Bread Wheaten pocket-type flat breads arereferred to as ldquoArabicrdquo balady shami ldquoLebaneserdquo andmafrood in the Arab countries and as ldquopitardquo in the UnitedStates and Europe

In Egypt bread is the main staple The most popularwheat bread is a flat circular loaf composed of two layerscalled balady bread Effect of baking time and temperature onbread quality starch gelatinization and staling was studiedby Faridi and Rubenthaler [23] Flour extraction rate washigh (82 percent) Four levels of baking time and temperature(540∘C 1min 415∘C 2min 37∘C 3-4min 260∘C 6-7min)were used to bake dough Lower oven temperature andlonger baking time produced breads that were drier and oflower quality Pasting properties and alkaline water retentioncapacity were faster for breads baked at 260∘C for 6-7minthan those baked at higher temperature and shorter timeStaling rate was faster during the first eight hours of storage

Mahmoud et al [41] studied the influence of specifichydrocolloids (xanthan gum and guar gum) at varying levelswhich was observed on the quality of gluten-free balady flatbread formulation based on rice flour corn and potato starchblends In comparison to control gums improved the weightand roundness of breads Hydrocolloids also extended theshelf-life and staling was retarded after 72 hr of storage atroom temperature

38 Pita Bread Pita bread is a common staple inMiddle East-ern countries and has enjoyed considerable and increasingpopularity in other areas of the world This popularity is dueto the convenience of using bread for making a sandwichsince the bread forms a pocket whichmay be filled withmeatcheese and other edible material In its most common formpita bread is in the shape of a large flat pancake typically fourto eight inches in diameter and one-eighth to three-eighthsinches in thickness Figure 2 presents traditional Egyptianpita bread In the baking process the dough form seals andinflates to form the central void characteristic of pita breadwhich is easily torn at the perforation [42] Toufeili et al[42] analyzed the effect of methylcellulose egg albumenand gum Arabic on the sensory properties of gluten-freepocket-type flat bread baked from formulas incorporatingpregelatinized rice flour and pregelatinized corn starch withcorn flour The results indicated that gum Arabic at higherlevels produced cohesive product while at lower levels itproduced less cohesive and a product inferior to wheat breadin rollability

8 Journal of Food Processing

(a) (b)

Figure 2 Traditional Egyptian pita bread ((a) from above (b) cut open) [29]

Loaves which were baked from formulations with levelsof methylcellulose between 171 and 316 g and egg albumenlevels between 190 and 318 g were compatible with thoseof wheat bread in rollability tearing first bite hardnessadhesiveness andmasticatory hardness All breads possesseda strong corn flavor a light-yellow and a less grainy crumbwith apparent waxy patches and a faster staling rate than thatof regular wheat bread

4 Conclusion

Flat breads are popular all over the world They are madeeither leavened or unleavenedThey are also divided into twomajor groups one (single) layered and two (double) layered

The present study revealed that flat breads could be madeby adding hydrocolloids to improve rheological microstruc-tural and quality characteristics Hydrocolloids comprise anumber ofwater-soluble polysaccharides providing a range offunctional properties Dough water absorption which has agreat effect on bread quality and its shelf-life was increased byall hydrocolloids Furthermore it was observed that additionof hydrocolloids to the flat bread formulation could alsoimprove the sensory properties and prevent staling

Conflict of Interests

The authors declare that there is no conflict of interestsregarding the publication of this paper

References

[1] A Lazaridou D Duta M Papageorgiou N Belc and C GBiliaderis ldquoEffects of hydrocolloids on dough rheology andbread quality parameters in gluten-free formulationsrdquo Journalof Food Engineering vol 79 no 3 pp 1033ndash1047 2007

[2] AKruger C Ferrero andN E Zaritzky ldquoModelling corn starchswelling in batch systems effect of sucrose and hydrocolloidsrdquoJournal of Food Engineering vol 58 no 2 pp 125ndash133 2003

[3] C M Rosell J A Rojas and C Benedito de Barber ldquoInfluenceof hydrocolloids on dough rheology and bread qualityrdquo FoodHydrocolloids vol 15 no 1 pp 75ndash81 2001

[4] J N BeMiller ldquoPasting paste and gel properties of starch-hydrocolloid combinationsrdquoCarbohydrate Polymers vol 86 no2 pp 386ndash423 2011

[5] S Satrapai and M Suphantharika ldquoInfluence of spent brewerrsquosyeast 120573-glucan on gelatinization and retrogradation of ricestarchrdquo Carbohydrate Polymers vol 67 no 4 pp 500ndash510 2007

[6] P Achayuthakan and M Suphantharika ldquoPasting and rheolog-ical properties of waxy corn starch as affected by guar gum andxanthan gumrdquo Carbohydrate Polymers vol 71 no 1 pp 9ndash172008

[7] M Ghanbari and J Farmani ldquoInfluence of hydrocolloids ondough properties and quality of barbari an Iranian leavenedflat breadrdquo Journal of Agricultural Science and Technology vol15 no 3 pp 545ndash555 2013

[8] A B Rodge S M Sonkamble R V Salve and S I HashmildquoEffect of hydrocolloid (guar gum) incorporation on the qualitycharacteristics of breadrdquo Journal of Food Processing and Technol-ogy vol 3 no 2 pp 1ndash7 2012

[9] H Gambus A Nowotna R Ziobro D Gumul and M SikoraldquoThe effect of use of guar gum with pectin mixtures in gluten-free breadrdquo Electronic Journal of Polish Agricultural Universitiesvol 4 no 2 pp 61ndash74 2001

[10] A Guarda C M Rosell C Benedito and M J GalottoldquoDifferent hydrocolloids as bread improvers and antistalingagentsrdquo Food Hydrocolloids vol 18 no 2 pp 241ndash247 2004

[11] S S Schwarzlaff J M Johnson W E Barbeau and S DuncanldquoGuar and locust bean gums as partial replacers of all-purposeflour in bread an objective and sensory evaluationrdquo Journal ofFood Quality vol 19 no 3 pp 217ndash229 1996

[12] H Gambus A Nowotna R Ziobro D Gumul and M SikoroldquoThe effect of use of guar gum with pectin mixture in gluten-free breadrdquo Electronic Journal of Polish Agricultural Universitiesvol 4 no 2 pp 61ndash74 2001

[13] A-S Hager and E K Arendt ldquoInfluence of hydroxypropyl-methylcellulose (HPMC) xanthan gum and their combinationon loaf specific volume crumb hardness and crumb graincharacteristics of gluten-free breads based on rice maize teffand buckwheatrdquo Food Hydrocolloids vol 32 no 1 pp 195ndash2032013

[14] V Tolstoguzov ldquoSome thermodynamic considerations in foodformulationrdquo Food Hydrocolloids vol 17 no 1 pp 1ndash23 2003

[15] A E Leon P D Ribotta S F Ausar C Fernandez C A Landaand D M Beltramo ldquoInteractions of different carrageenan

Journal of Food Processing 9

isoforms and flour components in breadmakingrdquo Journal ofAgricultural and Food Chemistry vol 48 no 7 pp 2634ndash26382000

[16] M E Barcenas J De la O-Kelle and C M Rosell ldquoInfluenceof different hydrocolloids on major wheat dough components(gluten and starch)rdquo Journal of Food Engineering vol 94 no 3-4 pp 241ndash247 2009

[17] P D Ribotta S F Ausar D M Beltramo and A E LeonldquoInteractions of hydrocolloids and sonicated-gluten proteinsrdquoFood Hydrocolloids vol 19 no 1 pp 93ndash99 2005

[18] H Tavakolipour and A Kalbasi-Ashtari ldquoInfluence of gums ondough properties and flat bread quality of two persian wheatvarietiesrdquo Journal of Food Process Engineering vol 30 no 1 pp74ndash87 2007

[19] H A Gavilighi M H Azizi M Barzegar and M A AmerildquoEffect of selected hydrocolloids on bread staling as evaluatedby DSC and XRDrdquo Journal of Food Technology vol 4 no 3 pp185ndash188 2006

[20] H S GujralMHaros and CM Rosell ldquoImproving the textureand delaying staling in rice flour chapati with hydrocolloids and120572-amylaserdquo Journal of Food Engineering vol 65 no 1 pp 89ndash942004

[21] K G Ghodke Shalini and A Laxmi ldquoInfluence of additives onrheological characteristics of whole-wheat dough and quality ofchapatti (Indian unleavened Flat bread) Part ImdashhydrocolloidsrdquoFood Hydrocolloids vol 21 no 1 pp 110ndash117 2007

[22] Y Coskuner E Karababa and R Ercan ldquoFlat bread productiontechnologyrdquo Journal of Food vol 24 pp 83ndash97 1999

[23] H A Faridi and G L Rubenthaler ldquoAncient breads and a newscience understanding flat breads [taste flavor texture andappearance]rdquo Cereal Foods World vol 28 no 10 pp 627ndash6291983

[24] D Gocmen A N Inkaya and E Aydin ldquoFlat breadsrdquo BulgarianJournal of Agricultural Science vol 15 no 4 pp 298ndash306 2009

[25] D Indrani S J Rao KU Sankar andGV Rao ldquoChanges in thephysical-chemical and organoleptic characteristics of parottaduring storagerdquo Food Research International vol 33 no 5 pp323ndash329 2000

[26] S A Mir H R Naik M A Shah M M Mir M H Wani andM A Bhat ldquoIndian flat breads a reviewrdquo Food and NutritionSciences vol 5 no 6 pp 549ndash561 2014

[27] S Smitha J Rajiv K Begum and D Indrani ldquoEffect ofhydrocolloids on rheological microstructural and quality char-acteristics of parottamdashan unleavened Indian flat breadrdquo Journalof Texture Studies vol 39 no 3 pp 267ndash283 2008

[28] D Indrani P Swetha C Soumya J Rajiv and G V Rao ldquoEffectof multigrains on rheological microstructural and qualitycharacteristics of north Indian parottamdashan Indian flat breadrdquoLWTmdashFood Science and Technology vol 44 no 3 pp 719ndash7242011

[29] M Hefni and C M Witthoft ldquoEnhancement of the folatecontent in Egyptian pita breadrdquo Food and Nutrition Researchvol 56 2012

[30] R Priya R S Singhal and P R Kulkarni ldquoCarboxymethyl-cellulose and hydroxypropylmethylcellulose as additives inreduction of oil content in batter based deep-fat fried boondisrdquoCarbohydrate Polymers vol 29 no 4 pp 333ndash336 1996

[31] K R Parimala and M L Sudha ldquoEffect of hydrocolloids on therheological microscopic mass transfer characteristics duringfrying and quality characteristics of purirdquo Food Hydrocolloidsvol 27 no 1 pp 191ndash200 2012

[32] M L Sudha andGV Rao ldquoInfluence of hydroxypropylmethyl-cellulose on the rheological and microstructural characteristicsof whole wheat flour dough and quality of purirdquo Journal ofTexture Studies vol 40 no 2 pp 172ndash191 2009

[33] J Qarooni ldquoFlat breadsrdquo American Institute of Baking ResearchDepartment Technical Bulletin vol 21 no 1 1990

[34] J A Gray and J N Bemiller ldquoBread staling molecular basisand controlrdquo Comprehensive Reviews in Food Science and FoodSafety vol 2 no 1 pp 1ndash21 2003

[35] A N Khan A Ahmed M S Bhatti M A Randhawa AAhmad and A A Yousaf ldquoEffect of additives on the shelf lifeextension of chapattirdquo Food Science and Technology Researchvol 17 no 3 pp 203ndash208 2011

[36] S Pourafshar P Krishnan and K A Rosentrater ldquoUsingalternative flours as partial replacement in barbari bread (tradi-tional Iranian bread) formulationrdquo in Proceedings of the AnnualInternational Meeting (ASABE rsquo11) Louisville KY USA August2011

[37] S Moazzezi S M Seyedain and L Nateghi ldquoRheologicalproperties of barbari bread containing apple pomace andcarboxy methyl celluloserdquo Life Science Journal vol 9 no 3 pp1318ndash1325 2012

[38] M Majzoobi A Farahnaky and R Ostovan ldquoEffects of micro-crystalline cellulose and hydroxypropylmethyl cellulose on theproperties of dough and flat bread (Iranian Barbari Bread)rdquo IranAgricultural Research vol 25 no 1-2 pp 87ndash98 2007

[39] S H R Jahromi F T Yazdi M Karimi et al ldquoApplication ofglazing for bread quality improvementrdquo Food and BioprocessTechnology vol 5 no 6 pp 2381ndash2391 2012

[40] F Rahnama J Mohammadzadeh Milani and A Gohari Ard-abili ldquoImproved quality characteristics of Sangak bread byresponse surface optimisation of farinograph and extensographtraits of doughs formulated with fenugreek gumrdquo QualityAssurance and Safety of Crops amp Foods vol 7 no 4 pp 413ndash4212015

[41] R M Mahmoud E I Yousif M G E Gadallah and A RAlawneh ldquoFormulations and quality characterization of gluten-free Egyptian balady flat breadrdquo Annals of Agricultural Sciencesvol 58 no 1 pp 19ndash25 2013

[42] I Toufeili S Dagher S Shadarevian A Noureddine MSarakbi and M T Farran ldquoFormulation of gluten-free pocket-type flat breads optimization of methylcellulose gum Arabicand egg albumen levels by response surface methodologyrdquoCereal Chemistry vol 71 no 6 pp 594ndash600 1994

Submit your manuscripts athttpwwwhindawicom

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Anatomy Research International

PeptidesInternational Journal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporation httpwwwhindawicom

International Journal of

Volume 2014

Zoology

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Molecular Biology International

GenomicsInternational Journal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

The Scientific World JournalHindawi Publishing Corporation httpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

BioinformaticsAdvances in

Marine BiologyJournal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Signal TransductionJournal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

BioMed Research International

Evolutionary BiologyInternational Journal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Biochemistry Research International

ArchaeaHindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Genetics Research International

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Advances in

Virolog y

Hindawi Publishing Corporationhttpwwwhindawicom

Nucleic AcidsJournal of

Volume 2014

Stem CellsInternational

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

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Enzyme Research

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

International Journal of

Microbiology

6 Journal of Food Processing

and kneaded into a fully developed doughThe dough is thenscaled divided rounded sheeted to a thickness of 15mmcut into a circular disc of 12ndash14 cm and deep-fat-fried inpreheated oil at 180ndash200∘C for 10 s on one side and 15 s on theother side Fried puri after draining the oil for 30 s is cooledfor 10min [31]

Effect of hydrocolloids such as guar gum (GG) Arabicgum (AG) carrageenan (CG) locust bean gum (LBG)xanthan gum (XN) hydroxypropylmethylcellulose (HPMC)and carboxymethyl cellulose (CMC) at 05 ww level onrheological and quality parameters of puri from whole wheatflour was studied In general hydrocolloids helped in reten-tion of moisture in the puri and hence it remained softer andpliable while they reduced the oil content of puri This wasattributed to the thermal gelation of these hydrocolloids at thefrying temperature which creates an oil resistant film aroundthe fried food and thereby lowered the oil absorption [31]

Sudha and Rao [32] reported that addition of HPMCat 05 and 10 ww increased the water absorption anddough stability It has also helped in moisture retentionand hence resulted in highly pliable and soft-textured puriScanning electron micrographs of puri dough revealed thatafter addition of HPMC the starch granules were seen to becoated

33 Chapatti Chapatti is the oldest and the most popularbread in the world [33] Chapatti a flat unleavened Indianbread made of whole wheat flour is traditionally prepared inhouseholds by hand sheeting of dough followed by baking onhot griddle and is consumed freshThe unfavourable changesin chapatti during storage occur due to retrogradation ofthe starch [34] Staling can be controlled by the use ofhydrocolloids

Effect of various hydrocolloids (guar gum carboxymethylcellulose (CMC) 120581-carrageenan and hydroxypropyl methyl-cellulose (HPMC)) on fresh chapatti quality as well as onstored chapatti texture was investigated by Ghodke Shaliniand Laxmi [21] Hydrocolloids were incorporated at variouslevels ranging between 025 and 10 ww of whole wheatflour Amongst the hydrocolloids studied guar gum gave thehighest extensibility for fresh and stored chapatti The forcerequired to tear the fresh chapatti was decreased with hydro-colloid addition however guar gum addition at 075 wwof whole wheat flour gave the softest chapatti Extensibilityof stored chapatti significantly decreased with storage both atroom and at refrigeration temperature however refrigeratedchapatti containing guar gum showed less loss in extensibilityup to a period of 2 days There was no significant effect oncolour of chapattis due to the addition of hydrocolloids andsensory acceptability was found to be higher than that ofcontrol

Gujral et al [20] studied that addition of differenthydrocolloids like guar gum xanthan locust bean gum andhydroxypropyl methylcellulose to the rice flour at levels of025 and 05 flour basis improved the texture of chapattiby keeping it more extensible (pliable and less brittle) duringstorage Xanthan and GG may act as strong water binder

effectively depriving the starch chain of usable water forrecrystallization

Khan et al [35] investigated the effect of different addi-tives such as CMC (carboxymethyl cellulose) ascorbic acidlecithin and sodium propionate on the dough chapatti mak-ing characteristics and also checked the staling of chapattiIt was observed that almost all the additives tested increasedthe water absorption as compared to control The waterabsorption was highest in case of CMC CMC and lecithinimproved the pasting property water absorption capacitydough development time and dough stability of wheat flourand improved most of the sensory attributes of chapattiswhile the synergistic effect of all the additives reduced themould growth and improved almost all the sensory attributesas compared to the control

34 Lavash Lavash can be defined as single-layered andunleavened flat bread that has an oval or rectangular (60ndash70 cm long 30ndash40 cm wide) shape and a 2 to 3mm thicknesswith a creamy white colour and small blisters distributedover the whole surface Tavakolipour and Kalbasi-Ashtari[18] investigated the physical and rheological properties ofmixing CMC and HPMC at different concentrations withwheat flour of Sorkheh and Sardary varieties Incorporationof hydrocolloids increased the dough resistance Sensoryevaluation of Lavash bread showed that separate addition ofCMC and HPMC at 05 level in Sardary flour and at 03level in Sorkheh flour raised their sensory scores significantlyIt was found that hydrocolloids (such as CMC and HPMC)decrease the rate of increase in rigidity of bread compared tocontrol and increase freshness of Arabian bread for 4 days ofstorage

35 Barbari Barbari is one of the most popular flat breadswidely consumed in the northern and north-western partsof Iran It is leavened and thicker oval bread The breadis usually 70 to 80 cm long and 25 to 30 cm wide with athickness of about 35 cm All its ingredients are mixed toproper consistency and fermented for two hours Dough ballsare flattened into an oval shape and rested for 20 minutes[36]The brown colour gets developed from the use of RomalRomal is made from flour baking soda mixed in the boilingwater which then turns the starch of the flour into dextrinwhich makes the golden colour The dough is then dockedand five or six one-centimetre deep rows are formed withfingers primarily for decorative purpose Final proof andbaking times are often 15 and 8ndash12 minutes respectively [7]

Effect of five different alternate flour types (amaranthbarley DDGS (distillers dried grains with soluble) oat andrye) on chemical and physical properties of the Barbari breadwas studied by Pourafshar et al [36] It was determined thatbread made with 20 percent DDGS and 80 percent of wheatflour had the highest fiber and moisture content The breadmade with amaranth had the highest ash content while theone made with rye had the highest protein and fat content

Ghanbari and Farmani [7] investigated the effect of var-ious hydrocolloids including hydroxypropyl methylcellulose(HPMC) xanthan and 120581-carrageenan at 02 and 05 levels

Journal of Food Processing 7

on dough rheological properties fresh bread quality andbread staling HPMC had the highest effect on dough waterabsorption Addition of xanthan gum at 05 level showedan increase in dough stability while the other treatmentsshowed a reduction in the stability of the dough HPMCproduced higher extensibility than control whereas doughsamples containing 120581-carrageenan or xanthan had shorterAs compared to control 120581-carrageenan or HPMC at 02 and05 levels delayed staling Addition of hydrocolloids to thebread formulation could also improve the sensory propertiesof Barbari bread

Moazzezi et al [37] investigated the effect of apple fiber(5 8 and 11) and CMC (01 and 05ndashww) onthe rheological and staling properties of traditional Barbaribread In comparison to control the flat bread containing 11apple fiber and 05 CMC showed higher water absorptioncapacity (6935) lower degree of softening (190 BU) andhigher quality properties (1130) The results of extensographrevealed that during fermentation of bread samples at 45 90and 135min bread samples with 5 8 and 11 level ofapple fiber and 05 of CMC showed the highest amountsof energy as compared to other experimental samplesThe results of sensory evaluation proved that sample withhighest level of apple fiber and CMC had the highest overallacceptability and lowest staling after 72 h storage

Majzoobi et al [38] studied the quality of Barbaridough and bread (Iranian flat bread) in terms of texturetaste and general acceptability of fresh bread The studyinvolved incorporation of microcrystalline cellulose andhydroxypropyl methyl cellulose at 05 wheat flour basisThe results revealed that hydroxypropyl methyl celluloseproduced higher water absorption improved dough stabilitytime softer bread texture and higher volume as well asgreater acceptability mainly due to its more hydrophilicmolecular property

Glazing is a surface coating method to improve thequality of bakery products Effect of hydrocolloids as glazingagent was studied on Barbari flat bread It was found thatwater activity increased Also xanthan treatment providedthe greatest effect on the specific volume and moisturecontent of fresh bread Guar gum treatments had moresignificant effect on widthheight ratio in comparison tounglazed bread Evaluation of the hydrocolloid glazing groupshowed that crumbmoistures revealed that guar gum had noeffect while the starch had the most crumb moisture [39]

36 Sangak Bread Sangak is a sourdough flat bread 70ndash80 cm long 40ndash50 cm wide and 3ndash5mm thick its surfaceis sprinkled with sesame or poppy seeds and is the mostpopular bread in Iran Flour of 95 extraction rate salt(15) sourdough (20) yeast (05) and water (85) aremixed to proper consistency and fermented for two hoursThe dough is usually made from flour with strong proteinquality and its paste is more similar to batter rather than thedough of other flat breads A portion of the dough (500 g) issheeted on a special convex peddle docked and transferredonto the hot pebbles of the oven The temperature of pebblesvaries from 350 to 500∘C and the baking time from 2 to 4min[33]

Rahnama et al [40] investigated the potential of fenu-greek gum for the improvement of the quality of Sangak flatbread The results of Farinograph revealed that the doughformulated with 55 ww fenugreek gum and leavened for26 hr yielded to maximum dough water absorption doughdevelopment time stability time and extensibility valuesIn comparison to control the bread baked with fenugreekgum incorporated dough had higher moisture content loafvolume softness and lightness than control bread Sensoryevaluation indicated that overall acceptability to formulationsupplemented with 55 fenugreek gum showed the highestscore

37 Balady Bread Wheaten pocket-type flat breads arereferred to as ldquoArabicrdquo balady shami ldquoLebaneserdquo andmafrood in the Arab countries and as ldquopitardquo in the UnitedStates and Europe

In Egypt bread is the main staple The most popularwheat bread is a flat circular loaf composed of two layerscalled balady bread Effect of baking time and temperature onbread quality starch gelatinization and staling was studiedby Faridi and Rubenthaler [23] Flour extraction rate washigh (82 percent) Four levels of baking time and temperature(540∘C 1min 415∘C 2min 37∘C 3-4min 260∘C 6-7min)were used to bake dough Lower oven temperature andlonger baking time produced breads that were drier and oflower quality Pasting properties and alkaline water retentioncapacity were faster for breads baked at 260∘C for 6-7minthan those baked at higher temperature and shorter timeStaling rate was faster during the first eight hours of storage

Mahmoud et al [41] studied the influence of specifichydrocolloids (xanthan gum and guar gum) at varying levelswhich was observed on the quality of gluten-free balady flatbread formulation based on rice flour corn and potato starchblends In comparison to control gums improved the weightand roundness of breads Hydrocolloids also extended theshelf-life and staling was retarded after 72 hr of storage atroom temperature

38 Pita Bread Pita bread is a common staple inMiddle East-ern countries and has enjoyed considerable and increasingpopularity in other areas of the world This popularity is dueto the convenience of using bread for making a sandwichsince the bread forms a pocket whichmay be filled withmeatcheese and other edible material In its most common formpita bread is in the shape of a large flat pancake typically fourto eight inches in diameter and one-eighth to three-eighthsinches in thickness Figure 2 presents traditional Egyptianpita bread In the baking process the dough form seals andinflates to form the central void characteristic of pita breadwhich is easily torn at the perforation [42] Toufeili et al[42] analyzed the effect of methylcellulose egg albumenand gum Arabic on the sensory properties of gluten-freepocket-type flat bread baked from formulas incorporatingpregelatinized rice flour and pregelatinized corn starch withcorn flour The results indicated that gum Arabic at higherlevels produced cohesive product while at lower levels itproduced less cohesive and a product inferior to wheat breadin rollability

8 Journal of Food Processing

(a) (b)

Figure 2 Traditional Egyptian pita bread ((a) from above (b) cut open) [29]

Loaves which were baked from formulations with levelsof methylcellulose between 171 and 316 g and egg albumenlevels between 190 and 318 g were compatible with thoseof wheat bread in rollability tearing first bite hardnessadhesiveness andmasticatory hardness All breads possesseda strong corn flavor a light-yellow and a less grainy crumbwith apparent waxy patches and a faster staling rate than thatof regular wheat bread

4 Conclusion

Flat breads are popular all over the world They are madeeither leavened or unleavenedThey are also divided into twomajor groups one (single) layered and two (double) layered

The present study revealed that flat breads could be madeby adding hydrocolloids to improve rheological microstruc-tural and quality characteristics Hydrocolloids comprise anumber ofwater-soluble polysaccharides providing a range offunctional properties Dough water absorption which has agreat effect on bread quality and its shelf-life was increased byall hydrocolloids Furthermore it was observed that additionof hydrocolloids to the flat bread formulation could alsoimprove the sensory properties and prevent staling

Conflict of Interests

The authors declare that there is no conflict of interestsregarding the publication of this paper

References

[1] A Lazaridou D Duta M Papageorgiou N Belc and C GBiliaderis ldquoEffects of hydrocolloids on dough rheology andbread quality parameters in gluten-free formulationsrdquo Journalof Food Engineering vol 79 no 3 pp 1033ndash1047 2007

[2] AKruger C Ferrero andN E Zaritzky ldquoModelling corn starchswelling in batch systems effect of sucrose and hydrocolloidsrdquoJournal of Food Engineering vol 58 no 2 pp 125ndash133 2003

[3] C M Rosell J A Rojas and C Benedito de Barber ldquoInfluenceof hydrocolloids on dough rheology and bread qualityrdquo FoodHydrocolloids vol 15 no 1 pp 75ndash81 2001

[4] J N BeMiller ldquoPasting paste and gel properties of starch-hydrocolloid combinationsrdquoCarbohydrate Polymers vol 86 no2 pp 386ndash423 2011

[5] S Satrapai and M Suphantharika ldquoInfluence of spent brewerrsquosyeast 120573-glucan on gelatinization and retrogradation of ricestarchrdquo Carbohydrate Polymers vol 67 no 4 pp 500ndash510 2007

[6] P Achayuthakan and M Suphantharika ldquoPasting and rheolog-ical properties of waxy corn starch as affected by guar gum andxanthan gumrdquo Carbohydrate Polymers vol 71 no 1 pp 9ndash172008

[7] M Ghanbari and J Farmani ldquoInfluence of hydrocolloids ondough properties and quality of barbari an Iranian leavenedflat breadrdquo Journal of Agricultural Science and Technology vol15 no 3 pp 545ndash555 2013

[8] A B Rodge S M Sonkamble R V Salve and S I HashmildquoEffect of hydrocolloid (guar gum) incorporation on the qualitycharacteristics of breadrdquo Journal of Food Processing and Technol-ogy vol 3 no 2 pp 1ndash7 2012

[9] H Gambus A Nowotna R Ziobro D Gumul and M SikoraldquoThe effect of use of guar gum with pectin mixtures in gluten-free breadrdquo Electronic Journal of Polish Agricultural Universitiesvol 4 no 2 pp 61ndash74 2001

[10] A Guarda C M Rosell C Benedito and M J GalottoldquoDifferent hydrocolloids as bread improvers and antistalingagentsrdquo Food Hydrocolloids vol 18 no 2 pp 241ndash247 2004

[11] S S Schwarzlaff J M Johnson W E Barbeau and S DuncanldquoGuar and locust bean gums as partial replacers of all-purposeflour in bread an objective and sensory evaluationrdquo Journal ofFood Quality vol 19 no 3 pp 217ndash229 1996

[12] H Gambus A Nowotna R Ziobro D Gumul and M SikoroldquoThe effect of use of guar gum with pectin mixture in gluten-free breadrdquo Electronic Journal of Polish Agricultural Universitiesvol 4 no 2 pp 61ndash74 2001

[13] A-S Hager and E K Arendt ldquoInfluence of hydroxypropyl-methylcellulose (HPMC) xanthan gum and their combinationon loaf specific volume crumb hardness and crumb graincharacteristics of gluten-free breads based on rice maize teffand buckwheatrdquo Food Hydrocolloids vol 32 no 1 pp 195ndash2032013

[14] V Tolstoguzov ldquoSome thermodynamic considerations in foodformulationrdquo Food Hydrocolloids vol 17 no 1 pp 1ndash23 2003

[15] A E Leon P D Ribotta S F Ausar C Fernandez C A Landaand D M Beltramo ldquoInteractions of different carrageenan

Journal of Food Processing 9

isoforms and flour components in breadmakingrdquo Journal ofAgricultural and Food Chemistry vol 48 no 7 pp 2634ndash26382000

[16] M E Barcenas J De la O-Kelle and C M Rosell ldquoInfluenceof different hydrocolloids on major wheat dough components(gluten and starch)rdquo Journal of Food Engineering vol 94 no 3-4 pp 241ndash247 2009

[17] P D Ribotta S F Ausar D M Beltramo and A E LeonldquoInteractions of hydrocolloids and sonicated-gluten proteinsrdquoFood Hydrocolloids vol 19 no 1 pp 93ndash99 2005

[18] H Tavakolipour and A Kalbasi-Ashtari ldquoInfluence of gums ondough properties and flat bread quality of two persian wheatvarietiesrdquo Journal of Food Process Engineering vol 30 no 1 pp74ndash87 2007

[19] H A Gavilighi M H Azizi M Barzegar and M A AmerildquoEffect of selected hydrocolloids on bread staling as evaluatedby DSC and XRDrdquo Journal of Food Technology vol 4 no 3 pp185ndash188 2006

[20] H S GujralMHaros and CM Rosell ldquoImproving the textureand delaying staling in rice flour chapati with hydrocolloids and120572-amylaserdquo Journal of Food Engineering vol 65 no 1 pp 89ndash942004

[21] K G Ghodke Shalini and A Laxmi ldquoInfluence of additives onrheological characteristics of whole-wheat dough and quality ofchapatti (Indian unleavened Flat bread) Part ImdashhydrocolloidsrdquoFood Hydrocolloids vol 21 no 1 pp 110ndash117 2007

[22] Y Coskuner E Karababa and R Ercan ldquoFlat bread productiontechnologyrdquo Journal of Food vol 24 pp 83ndash97 1999

[23] H A Faridi and G L Rubenthaler ldquoAncient breads and a newscience understanding flat breads [taste flavor texture andappearance]rdquo Cereal Foods World vol 28 no 10 pp 627ndash6291983

[24] D Gocmen A N Inkaya and E Aydin ldquoFlat breadsrdquo BulgarianJournal of Agricultural Science vol 15 no 4 pp 298ndash306 2009

[25] D Indrani S J Rao KU Sankar andGV Rao ldquoChanges in thephysical-chemical and organoleptic characteristics of parottaduring storagerdquo Food Research International vol 33 no 5 pp323ndash329 2000

[26] S A Mir H R Naik M A Shah M M Mir M H Wani andM A Bhat ldquoIndian flat breads a reviewrdquo Food and NutritionSciences vol 5 no 6 pp 549ndash561 2014

[27] S Smitha J Rajiv K Begum and D Indrani ldquoEffect ofhydrocolloids on rheological microstructural and quality char-acteristics of parottamdashan unleavened Indian flat breadrdquo Journalof Texture Studies vol 39 no 3 pp 267ndash283 2008

[28] D Indrani P Swetha C Soumya J Rajiv and G V Rao ldquoEffectof multigrains on rheological microstructural and qualitycharacteristics of north Indian parottamdashan Indian flat breadrdquoLWTmdashFood Science and Technology vol 44 no 3 pp 719ndash7242011

[29] M Hefni and C M Witthoft ldquoEnhancement of the folatecontent in Egyptian pita breadrdquo Food and Nutrition Researchvol 56 2012

[30] R Priya R S Singhal and P R Kulkarni ldquoCarboxymethyl-cellulose and hydroxypropylmethylcellulose as additives inreduction of oil content in batter based deep-fat fried boondisrdquoCarbohydrate Polymers vol 29 no 4 pp 333ndash336 1996

[31] K R Parimala and M L Sudha ldquoEffect of hydrocolloids on therheological microscopic mass transfer characteristics duringfrying and quality characteristics of purirdquo Food Hydrocolloidsvol 27 no 1 pp 191ndash200 2012

[32] M L Sudha andGV Rao ldquoInfluence of hydroxypropylmethyl-cellulose on the rheological and microstructural characteristicsof whole wheat flour dough and quality of purirdquo Journal ofTexture Studies vol 40 no 2 pp 172ndash191 2009

[33] J Qarooni ldquoFlat breadsrdquo American Institute of Baking ResearchDepartment Technical Bulletin vol 21 no 1 1990

[34] J A Gray and J N Bemiller ldquoBread staling molecular basisand controlrdquo Comprehensive Reviews in Food Science and FoodSafety vol 2 no 1 pp 1ndash21 2003

[35] A N Khan A Ahmed M S Bhatti M A Randhawa AAhmad and A A Yousaf ldquoEffect of additives on the shelf lifeextension of chapattirdquo Food Science and Technology Researchvol 17 no 3 pp 203ndash208 2011

[36] S Pourafshar P Krishnan and K A Rosentrater ldquoUsingalternative flours as partial replacement in barbari bread (tradi-tional Iranian bread) formulationrdquo in Proceedings of the AnnualInternational Meeting (ASABE rsquo11) Louisville KY USA August2011

[37] S Moazzezi S M Seyedain and L Nateghi ldquoRheologicalproperties of barbari bread containing apple pomace andcarboxy methyl celluloserdquo Life Science Journal vol 9 no 3 pp1318ndash1325 2012

[38] M Majzoobi A Farahnaky and R Ostovan ldquoEffects of micro-crystalline cellulose and hydroxypropylmethyl cellulose on theproperties of dough and flat bread (Iranian Barbari Bread)rdquo IranAgricultural Research vol 25 no 1-2 pp 87ndash98 2007

[39] S H R Jahromi F T Yazdi M Karimi et al ldquoApplication ofglazing for bread quality improvementrdquo Food and BioprocessTechnology vol 5 no 6 pp 2381ndash2391 2012

[40] F Rahnama J Mohammadzadeh Milani and A Gohari Ard-abili ldquoImproved quality characteristics of Sangak bread byresponse surface optimisation of farinograph and extensographtraits of doughs formulated with fenugreek gumrdquo QualityAssurance and Safety of Crops amp Foods vol 7 no 4 pp 413ndash4212015

[41] R M Mahmoud E I Yousif M G E Gadallah and A RAlawneh ldquoFormulations and quality characterization of gluten-free Egyptian balady flat breadrdquo Annals of Agricultural Sciencesvol 58 no 1 pp 19ndash25 2013

[42] I Toufeili S Dagher S Shadarevian A Noureddine MSarakbi and M T Farran ldquoFormulation of gluten-free pocket-type flat breads optimization of methylcellulose gum Arabicand egg albumen levels by response surface methodologyrdquoCereal Chemistry vol 71 no 6 pp 594ndash600 1994

Submit your manuscripts athttpwwwhindawicom

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Anatomy Research International

PeptidesInternational Journal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporation httpwwwhindawicom

International Journal of

Volume 2014

Zoology

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Molecular Biology International

GenomicsInternational Journal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

The Scientific World JournalHindawi Publishing Corporation httpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

BioinformaticsAdvances in

Marine BiologyJournal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Signal TransductionJournal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

BioMed Research International

Evolutionary BiologyInternational Journal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Biochemistry Research International

ArchaeaHindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Genetics Research International

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Advances in

Virolog y

Hindawi Publishing Corporationhttpwwwhindawicom

Nucleic AcidsJournal of

Volume 2014

Stem CellsInternational

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Enzyme Research

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

International Journal of

Microbiology

Journal of Food Processing 7

on dough rheological properties fresh bread quality andbread staling HPMC had the highest effect on dough waterabsorption Addition of xanthan gum at 05 level showedan increase in dough stability while the other treatmentsshowed a reduction in the stability of the dough HPMCproduced higher extensibility than control whereas doughsamples containing 120581-carrageenan or xanthan had shorterAs compared to control 120581-carrageenan or HPMC at 02 and05 levels delayed staling Addition of hydrocolloids to thebread formulation could also improve the sensory propertiesof Barbari bread

Moazzezi et al [37] investigated the effect of apple fiber(5 8 and 11) and CMC (01 and 05ndashww) onthe rheological and staling properties of traditional Barbaribread In comparison to control the flat bread containing 11apple fiber and 05 CMC showed higher water absorptioncapacity (6935) lower degree of softening (190 BU) andhigher quality properties (1130) The results of extensographrevealed that during fermentation of bread samples at 45 90and 135min bread samples with 5 8 and 11 level ofapple fiber and 05 of CMC showed the highest amountsof energy as compared to other experimental samplesThe results of sensory evaluation proved that sample withhighest level of apple fiber and CMC had the highest overallacceptability and lowest staling after 72 h storage

Majzoobi et al [38] studied the quality of Barbaridough and bread (Iranian flat bread) in terms of texturetaste and general acceptability of fresh bread The studyinvolved incorporation of microcrystalline cellulose andhydroxypropyl methyl cellulose at 05 wheat flour basisThe results revealed that hydroxypropyl methyl celluloseproduced higher water absorption improved dough stabilitytime softer bread texture and higher volume as well asgreater acceptability mainly due to its more hydrophilicmolecular property

Glazing is a surface coating method to improve thequality of bakery products Effect of hydrocolloids as glazingagent was studied on Barbari flat bread It was found thatwater activity increased Also xanthan treatment providedthe greatest effect on the specific volume and moisturecontent of fresh bread Guar gum treatments had moresignificant effect on widthheight ratio in comparison tounglazed bread Evaluation of the hydrocolloid glazing groupshowed that crumbmoistures revealed that guar gum had noeffect while the starch had the most crumb moisture [39]

36 Sangak Bread Sangak is a sourdough flat bread 70ndash80 cm long 40ndash50 cm wide and 3ndash5mm thick its surfaceis sprinkled with sesame or poppy seeds and is the mostpopular bread in Iran Flour of 95 extraction rate salt(15) sourdough (20) yeast (05) and water (85) aremixed to proper consistency and fermented for two hoursThe dough is usually made from flour with strong proteinquality and its paste is more similar to batter rather than thedough of other flat breads A portion of the dough (500 g) issheeted on a special convex peddle docked and transferredonto the hot pebbles of the oven The temperature of pebblesvaries from 350 to 500∘C and the baking time from 2 to 4min[33]

Rahnama et al [40] investigated the potential of fenu-greek gum for the improvement of the quality of Sangak flatbread The results of Farinograph revealed that the doughformulated with 55 ww fenugreek gum and leavened for26 hr yielded to maximum dough water absorption doughdevelopment time stability time and extensibility valuesIn comparison to control the bread baked with fenugreekgum incorporated dough had higher moisture content loafvolume softness and lightness than control bread Sensoryevaluation indicated that overall acceptability to formulationsupplemented with 55 fenugreek gum showed the highestscore

37 Balady Bread Wheaten pocket-type flat breads arereferred to as ldquoArabicrdquo balady shami ldquoLebaneserdquo andmafrood in the Arab countries and as ldquopitardquo in the UnitedStates and Europe

In Egypt bread is the main staple The most popularwheat bread is a flat circular loaf composed of two layerscalled balady bread Effect of baking time and temperature onbread quality starch gelatinization and staling was studiedby Faridi and Rubenthaler [23] Flour extraction rate washigh (82 percent) Four levels of baking time and temperature(540∘C 1min 415∘C 2min 37∘C 3-4min 260∘C 6-7min)were used to bake dough Lower oven temperature andlonger baking time produced breads that were drier and oflower quality Pasting properties and alkaline water retentioncapacity were faster for breads baked at 260∘C for 6-7minthan those baked at higher temperature and shorter timeStaling rate was faster during the first eight hours of storage

Mahmoud et al [41] studied the influence of specifichydrocolloids (xanthan gum and guar gum) at varying levelswhich was observed on the quality of gluten-free balady flatbread formulation based on rice flour corn and potato starchblends In comparison to control gums improved the weightand roundness of breads Hydrocolloids also extended theshelf-life and staling was retarded after 72 hr of storage atroom temperature

38 Pita Bread Pita bread is a common staple inMiddle East-ern countries and has enjoyed considerable and increasingpopularity in other areas of the world This popularity is dueto the convenience of using bread for making a sandwichsince the bread forms a pocket whichmay be filled withmeatcheese and other edible material In its most common formpita bread is in the shape of a large flat pancake typically fourto eight inches in diameter and one-eighth to three-eighthsinches in thickness Figure 2 presents traditional Egyptianpita bread In the baking process the dough form seals andinflates to form the central void characteristic of pita breadwhich is easily torn at the perforation [42] Toufeili et al[42] analyzed the effect of methylcellulose egg albumenand gum Arabic on the sensory properties of gluten-freepocket-type flat bread baked from formulas incorporatingpregelatinized rice flour and pregelatinized corn starch withcorn flour The results indicated that gum Arabic at higherlevels produced cohesive product while at lower levels itproduced less cohesive and a product inferior to wheat breadin rollability

8 Journal of Food Processing

(a) (b)

Figure 2 Traditional Egyptian pita bread ((a) from above (b) cut open) [29]

Loaves which were baked from formulations with levelsof methylcellulose between 171 and 316 g and egg albumenlevels between 190 and 318 g were compatible with thoseof wheat bread in rollability tearing first bite hardnessadhesiveness andmasticatory hardness All breads possesseda strong corn flavor a light-yellow and a less grainy crumbwith apparent waxy patches and a faster staling rate than thatof regular wheat bread

4 Conclusion

Flat breads are popular all over the world They are madeeither leavened or unleavenedThey are also divided into twomajor groups one (single) layered and two (double) layered

The present study revealed that flat breads could be madeby adding hydrocolloids to improve rheological microstruc-tural and quality characteristics Hydrocolloids comprise anumber ofwater-soluble polysaccharides providing a range offunctional properties Dough water absorption which has agreat effect on bread quality and its shelf-life was increased byall hydrocolloids Furthermore it was observed that additionof hydrocolloids to the flat bread formulation could alsoimprove the sensory properties and prevent staling

Conflict of Interests

The authors declare that there is no conflict of interestsregarding the publication of this paper

References

[1] A Lazaridou D Duta M Papageorgiou N Belc and C GBiliaderis ldquoEffects of hydrocolloids on dough rheology andbread quality parameters in gluten-free formulationsrdquo Journalof Food Engineering vol 79 no 3 pp 1033ndash1047 2007

[2] AKruger C Ferrero andN E Zaritzky ldquoModelling corn starchswelling in batch systems effect of sucrose and hydrocolloidsrdquoJournal of Food Engineering vol 58 no 2 pp 125ndash133 2003

[3] C M Rosell J A Rojas and C Benedito de Barber ldquoInfluenceof hydrocolloids on dough rheology and bread qualityrdquo FoodHydrocolloids vol 15 no 1 pp 75ndash81 2001

[4] J N BeMiller ldquoPasting paste and gel properties of starch-hydrocolloid combinationsrdquoCarbohydrate Polymers vol 86 no2 pp 386ndash423 2011

[5] S Satrapai and M Suphantharika ldquoInfluence of spent brewerrsquosyeast 120573-glucan on gelatinization and retrogradation of ricestarchrdquo Carbohydrate Polymers vol 67 no 4 pp 500ndash510 2007

[6] P Achayuthakan and M Suphantharika ldquoPasting and rheolog-ical properties of waxy corn starch as affected by guar gum andxanthan gumrdquo Carbohydrate Polymers vol 71 no 1 pp 9ndash172008

[7] M Ghanbari and J Farmani ldquoInfluence of hydrocolloids ondough properties and quality of barbari an Iranian leavenedflat breadrdquo Journal of Agricultural Science and Technology vol15 no 3 pp 545ndash555 2013

[8] A B Rodge S M Sonkamble R V Salve and S I HashmildquoEffect of hydrocolloid (guar gum) incorporation on the qualitycharacteristics of breadrdquo Journal of Food Processing and Technol-ogy vol 3 no 2 pp 1ndash7 2012

[9] H Gambus A Nowotna R Ziobro D Gumul and M SikoraldquoThe effect of use of guar gum with pectin mixtures in gluten-free breadrdquo Electronic Journal of Polish Agricultural Universitiesvol 4 no 2 pp 61ndash74 2001

[10] A Guarda C M Rosell C Benedito and M J GalottoldquoDifferent hydrocolloids as bread improvers and antistalingagentsrdquo Food Hydrocolloids vol 18 no 2 pp 241ndash247 2004

[11] S S Schwarzlaff J M Johnson W E Barbeau and S DuncanldquoGuar and locust bean gums as partial replacers of all-purposeflour in bread an objective and sensory evaluationrdquo Journal ofFood Quality vol 19 no 3 pp 217ndash229 1996

[12] H Gambus A Nowotna R Ziobro D Gumul and M SikoroldquoThe effect of use of guar gum with pectin mixture in gluten-free breadrdquo Electronic Journal of Polish Agricultural Universitiesvol 4 no 2 pp 61ndash74 2001

[13] A-S Hager and E K Arendt ldquoInfluence of hydroxypropyl-methylcellulose (HPMC) xanthan gum and their combinationon loaf specific volume crumb hardness and crumb graincharacteristics of gluten-free breads based on rice maize teffand buckwheatrdquo Food Hydrocolloids vol 32 no 1 pp 195ndash2032013

[14] V Tolstoguzov ldquoSome thermodynamic considerations in foodformulationrdquo Food Hydrocolloids vol 17 no 1 pp 1ndash23 2003

[15] A E Leon P D Ribotta S F Ausar C Fernandez C A Landaand D M Beltramo ldquoInteractions of different carrageenan

Journal of Food Processing 9

isoforms and flour components in breadmakingrdquo Journal ofAgricultural and Food Chemistry vol 48 no 7 pp 2634ndash26382000

[16] M E Barcenas J De la O-Kelle and C M Rosell ldquoInfluenceof different hydrocolloids on major wheat dough components(gluten and starch)rdquo Journal of Food Engineering vol 94 no 3-4 pp 241ndash247 2009

[17] P D Ribotta S F Ausar D M Beltramo and A E LeonldquoInteractions of hydrocolloids and sonicated-gluten proteinsrdquoFood Hydrocolloids vol 19 no 1 pp 93ndash99 2005

[18] H Tavakolipour and A Kalbasi-Ashtari ldquoInfluence of gums ondough properties and flat bread quality of two persian wheatvarietiesrdquo Journal of Food Process Engineering vol 30 no 1 pp74ndash87 2007

[19] H A Gavilighi M H Azizi M Barzegar and M A AmerildquoEffect of selected hydrocolloids on bread staling as evaluatedby DSC and XRDrdquo Journal of Food Technology vol 4 no 3 pp185ndash188 2006

[20] H S GujralMHaros and CM Rosell ldquoImproving the textureand delaying staling in rice flour chapati with hydrocolloids and120572-amylaserdquo Journal of Food Engineering vol 65 no 1 pp 89ndash942004

[21] K G Ghodke Shalini and A Laxmi ldquoInfluence of additives onrheological characteristics of whole-wheat dough and quality ofchapatti (Indian unleavened Flat bread) Part ImdashhydrocolloidsrdquoFood Hydrocolloids vol 21 no 1 pp 110ndash117 2007

[22] Y Coskuner E Karababa and R Ercan ldquoFlat bread productiontechnologyrdquo Journal of Food vol 24 pp 83ndash97 1999

[23] H A Faridi and G L Rubenthaler ldquoAncient breads and a newscience understanding flat breads [taste flavor texture andappearance]rdquo Cereal Foods World vol 28 no 10 pp 627ndash6291983

[24] D Gocmen A N Inkaya and E Aydin ldquoFlat breadsrdquo BulgarianJournal of Agricultural Science vol 15 no 4 pp 298ndash306 2009

[25] D Indrani S J Rao KU Sankar andGV Rao ldquoChanges in thephysical-chemical and organoleptic characteristics of parottaduring storagerdquo Food Research International vol 33 no 5 pp323ndash329 2000

[26] S A Mir H R Naik M A Shah M M Mir M H Wani andM A Bhat ldquoIndian flat breads a reviewrdquo Food and NutritionSciences vol 5 no 6 pp 549ndash561 2014

[27] S Smitha J Rajiv K Begum and D Indrani ldquoEffect ofhydrocolloids on rheological microstructural and quality char-acteristics of parottamdashan unleavened Indian flat breadrdquo Journalof Texture Studies vol 39 no 3 pp 267ndash283 2008

[28] D Indrani P Swetha C Soumya J Rajiv and G V Rao ldquoEffectof multigrains on rheological microstructural and qualitycharacteristics of north Indian parottamdashan Indian flat breadrdquoLWTmdashFood Science and Technology vol 44 no 3 pp 719ndash7242011

[29] M Hefni and C M Witthoft ldquoEnhancement of the folatecontent in Egyptian pita breadrdquo Food and Nutrition Researchvol 56 2012

[30] R Priya R S Singhal and P R Kulkarni ldquoCarboxymethyl-cellulose and hydroxypropylmethylcellulose as additives inreduction of oil content in batter based deep-fat fried boondisrdquoCarbohydrate Polymers vol 29 no 4 pp 333ndash336 1996

[31] K R Parimala and M L Sudha ldquoEffect of hydrocolloids on therheological microscopic mass transfer characteristics duringfrying and quality characteristics of purirdquo Food Hydrocolloidsvol 27 no 1 pp 191ndash200 2012

[32] M L Sudha andGV Rao ldquoInfluence of hydroxypropylmethyl-cellulose on the rheological and microstructural characteristicsof whole wheat flour dough and quality of purirdquo Journal ofTexture Studies vol 40 no 2 pp 172ndash191 2009

[33] J Qarooni ldquoFlat breadsrdquo American Institute of Baking ResearchDepartment Technical Bulletin vol 21 no 1 1990

[34] J A Gray and J N Bemiller ldquoBread staling molecular basisand controlrdquo Comprehensive Reviews in Food Science and FoodSafety vol 2 no 1 pp 1ndash21 2003

[35] A N Khan A Ahmed M S Bhatti M A Randhawa AAhmad and A A Yousaf ldquoEffect of additives on the shelf lifeextension of chapattirdquo Food Science and Technology Researchvol 17 no 3 pp 203ndash208 2011

[36] S Pourafshar P Krishnan and K A Rosentrater ldquoUsingalternative flours as partial replacement in barbari bread (tradi-tional Iranian bread) formulationrdquo in Proceedings of the AnnualInternational Meeting (ASABE rsquo11) Louisville KY USA August2011

[37] S Moazzezi S M Seyedain and L Nateghi ldquoRheologicalproperties of barbari bread containing apple pomace andcarboxy methyl celluloserdquo Life Science Journal vol 9 no 3 pp1318ndash1325 2012

[38] M Majzoobi A Farahnaky and R Ostovan ldquoEffects of micro-crystalline cellulose and hydroxypropylmethyl cellulose on theproperties of dough and flat bread (Iranian Barbari Bread)rdquo IranAgricultural Research vol 25 no 1-2 pp 87ndash98 2007

[39] S H R Jahromi F T Yazdi M Karimi et al ldquoApplication ofglazing for bread quality improvementrdquo Food and BioprocessTechnology vol 5 no 6 pp 2381ndash2391 2012

[40] F Rahnama J Mohammadzadeh Milani and A Gohari Ard-abili ldquoImproved quality characteristics of Sangak bread byresponse surface optimisation of farinograph and extensographtraits of doughs formulated with fenugreek gumrdquo QualityAssurance and Safety of Crops amp Foods vol 7 no 4 pp 413ndash4212015

[41] R M Mahmoud E I Yousif M G E Gadallah and A RAlawneh ldquoFormulations and quality characterization of gluten-free Egyptian balady flat breadrdquo Annals of Agricultural Sciencesvol 58 no 1 pp 19ndash25 2013

[42] I Toufeili S Dagher S Shadarevian A Noureddine MSarakbi and M T Farran ldquoFormulation of gluten-free pocket-type flat breads optimization of methylcellulose gum Arabicand egg albumen levels by response surface methodologyrdquoCereal Chemistry vol 71 no 6 pp 594ndash600 1994

Submit your manuscripts athttpwwwhindawicom

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Anatomy Research International

PeptidesInternational Journal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporation httpwwwhindawicom

International Journal of

Volume 2014

Zoology

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Molecular Biology International

GenomicsInternational Journal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

The Scientific World JournalHindawi Publishing Corporation httpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

BioinformaticsAdvances in

Marine BiologyJournal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Signal TransductionJournal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

BioMed Research International

Evolutionary BiologyInternational Journal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Biochemistry Research International

ArchaeaHindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Genetics Research International

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Advances in

Virolog y

Hindawi Publishing Corporationhttpwwwhindawicom

Nucleic AcidsJournal of

Volume 2014

Stem CellsInternational

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Enzyme Research

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

International Journal of

Microbiology

8 Journal of Food Processing

(a) (b)

Figure 2 Traditional Egyptian pita bread ((a) from above (b) cut open) [29]

Loaves which were baked from formulations with levelsof methylcellulose between 171 and 316 g and egg albumenlevels between 190 and 318 g were compatible with thoseof wheat bread in rollability tearing first bite hardnessadhesiveness andmasticatory hardness All breads possesseda strong corn flavor a light-yellow and a less grainy crumbwith apparent waxy patches and a faster staling rate than thatof regular wheat bread

4 Conclusion

Flat breads are popular all over the world They are madeeither leavened or unleavenedThey are also divided into twomajor groups one (single) layered and two (double) layered

The present study revealed that flat breads could be madeby adding hydrocolloids to improve rheological microstruc-tural and quality characteristics Hydrocolloids comprise anumber ofwater-soluble polysaccharides providing a range offunctional properties Dough water absorption which has agreat effect on bread quality and its shelf-life was increased byall hydrocolloids Furthermore it was observed that additionof hydrocolloids to the flat bread formulation could alsoimprove the sensory properties and prevent staling

Conflict of Interests

The authors declare that there is no conflict of interestsregarding the publication of this paper

References

[1] A Lazaridou D Duta M Papageorgiou N Belc and C GBiliaderis ldquoEffects of hydrocolloids on dough rheology andbread quality parameters in gluten-free formulationsrdquo Journalof Food Engineering vol 79 no 3 pp 1033ndash1047 2007

[2] AKruger C Ferrero andN E Zaritzky ldquoModelling corn starchswelling in batch systems effect of sucrose and hydrocolloidsrdquoJournal of Food Engineering vol 58 no 2 pp 125ndash133 2003

[3] C M Rosell J A Rojas and C Benedito de Barber ldquoInfluenceof hydrocolloids on dough rheology and bread qualityrdquo FoodHydrocolloids vol 15 no 1 pp 75ndash81 2001

[4] J N BeMiller ldquoPasting paste and gel properties of starch-hydrocolloid combinationsrdquoCarbohydrate Polymers vol 86 no2 pp 386ndash423 2011

[5] S Satrapai and M Suphantharika ldquoInfluence of spent brewerrsquosyeast 120573-glucan on gelatinization and retrogradation of ricestarchrdquo Carbohydrate Polymers vol 67 no 4 pp 500ndash510 2007

[6] P Achayuthakan and M Suphantharika ldquoPasting and rheolog-ical properties of waxy corn starch as affected by guar gum andxanthan gumrdquo Carbohydrate Polymers vol 71 no 1 pp 9ndash172008

[7] M Ghanbari and J Farmani ldquoInfluence of hydrocolloids ondough properties and quality of barbari an Iranian leavenedflat breadrdquo Journal of Agricultural Science and Technology vol15 no 3 pp 545ndash555 2013

[8] A B Rodge S M Sonkamble R V Salve and S I HashmildquoEffect of hydrocolloid (guar gum) incorporation on the qualitycharacteristics of breadrdquo Journal of Food Processing and Technol-ogy vol 3 no 2 pp 1ndash7 2012

[9] H Gambus A Nowotna R Ziobro D Gumul and M SikoraldquoThe effect of use of guar gum with pectin mixtures in gluten-free breadrdquo Electronic Journal of Polish Agricultural Universitiesvol 4 no 2 pp 61ndash74 2001

[10] A Guarda C M Rosell C Benedito and M J GalottoldquoDifferent hydrocolloids as bread improvers and antistalingagentsrdquo Food Hydrocolloids vol 18 no 2 pp 241ndash247 2004

[11] S S Schwarzlaff J M Johnson W E Barbeau and S DuncanldquoGuar and locust bean gums as partial replacers of all-purposeflour in bread an objective and sensory evaluationrdquo Journal ofFood Quality vol 19 no 3 pp 217ndash229 1996

[12] H Gambus A Nowotna R Ziobro D Gumul and M SikoroldquoThe effect of use of guar gum with pectin mixture in gluten-free breadrdquo Electronic Journal of Polish Agricultural Universitiesvol 4 no 2 pp 61ndash74 2001

[13] A-S Hager and E K Arendt ldquoInfluence of hydroxypropyl-methylcellulose (HPMC) xanthan gum and their combinationon loaf specific volume crumb hardness and crumb graincharacteristics of gluten-free breads based on rice maize teffand buckwheatrdquo Food Hydrocolloids vol 32 no 1 pp 195ndash2032013

[14] V Tolstoguzov ldquoSome thermodynamic considerations in foodformulationrdquo Food Hydrocolloids vol 17 no 1 pp 1ndash23 2003

[15] A E Leon P D Ribotta S F Ausar C Fernandez C A Landaand D M Beltramo ldquoInteractions of different carrageenan

Journal of Food Processing 9

isoforms and flour components in breadmakingrdquo Journal ofAgricultural and Food Chemistry vol 48 no 7 pp 2634ndash26382000

[16] M E Barcenas J De la O-Kelle and C M Rosell ldquoInfluenceof different hydrocolloids on major wheat dough components(gluten and starch)rdquo Journal of Food Engineering vol 94 no 3-4 pp 241ndash247 2009

[17] P D Ribotta S F Ausar D M Beltramo and A E LeonldquoInteractions of hydrocolloids and sonicated-gluten proteinsrdquoFood Hydrocolloids vol 19 no 1 pp 93ndash99 2005

[18] H Tavakolipour and A Kalbasi-Ashtari ldquoInfluence of gums ondough properties and flat bread quality of two persian wheatvarietiesrdquo Journal of Food Process Engineering vol 30 no 1 pp74ndash87 2007

[19] H A Gavilighi M H Azizi M Barzegar and M A AmerildquoEffect of selected hydrocolloids on bread staling as evaluatedby DSC and XRDrdquo Journal of Food Technology vol 4 no 3 pp185ndash188 2006

[20] H S GujralMHaros and CM Rosell ldquoImproving the textureand delaying staling in rice flour chapati with hydrocolloids and120572-amylaserdquo Journal of Food Engineering vol 65 no 1 pp 89ndash942004

[21] K G Ghodke Shalini and A Laxmi ldquoInfluence of additives onrheological characteristics of whole-wheat dough and quality ofchapatti (Indian unleavened Flat bread) Part ImdashhydrocolloidsrdquoFood Hydrocolloids vol 21 no 1 pp 110ndash117 2007

[22] Y Coskuner E Karababa and R Ercan ldquoFlat bread productiontechnologyrdquo Journal of Food vol 24 pp 83ndash97 1999

[23] H A Faridi and G L Rubenthaler ldquoAncient breads and a newscience understanding flat breads [taste flavor texture andappearance]rdquo Cereal Foods World vol 28 no 10 pp 627ndash6291983

[24] D Gocmen A N Inkaya and E Aydin ldquoFlat breadsrdquo BulgarianJournal of Agricultural Science vol 15 no 4 pp 298ndash306 2009

[25] D Indrani S J Rao KU Sankar andGV Rao ldquoChanges in thephysical-chemical and organoleptic characteristics of parottaduring storagerdquo Food Research International vol 33 no 5 pp323ndash329 2000

[26] S A Mir H R Naik M A Shah M M Mir M H Wani andM A Bhat ldquoIndian flat breads a reviewrdquo Food and NutritionSciences vol 5 no 6 pp 549ndash561 2014

[27] S Smitha J Rajiv K Begum and D Indrani ldquoEffect ofhydrocolloids on rheological microstructural and quality char-acteristics of parottamdashan unleavened Indian flat breadrdquo Journalof Texture Studies vol 39 no 3 pp 267ndash283 2008

[28] D Indrani P Swetha C Soumya J Rajiv and G V Rao ldquoEffectof multigrains on rheological microstructural and qualitycharacteristics of north Indian parottamdashan Indian flat breadrdquoLWTmdashFood Science and Technology vol 44 no 3 pp 719ndash7242011

[29] M Hefni and C M Witthoft ldquoEnhancement of the folatecontent in Egyptian pita breadrdquo Food and Nutrition Researchvol 56 2012

[30] R Priya R S Singhal and P R Kulkarni ldquoCarboxymethyl-cellulose and hydroxypropylmethylcellulose as additives inreduction of oil content in batter based deep-fat fried boondisrdquoCarbohydrate Polymers vol 29 no 4 pp 333ndash336 1996

[31] K R Parimala and M L Sudha ldquoEffect of hydrocolloids on therheological microscopic mass transfer characteristics duringfrying and quality characteristics of purirdquo Food Hydrocolloidsvol 27 no 1 pp 191ndash200 2012

[32] M L Sudha andGV Rao ldquoInfluence of hydroxypropylmethyl-cellulose on the rheological and microstructural characteristicsof whole wheat flour dough and quality of purirdquo Journal ofTexture Studies vol 40 no 2 pp 172ndash191 2009

[33] J Qarooni ldquoFlat breadsrdquo American Institute of Baking ResearchDepartment Technical Bulletin vol 21 no 1 1990

[34] J A Gray and J N Bemiller ldquoBread staling molecular basisand controlrdquo Comprehensive Reviews in Food Science and FoodSafety vol 2 no 1 pp 1ndash21 2003

[35] A N Khan A Ahmed M S Bhatti M A Randhawa AAhmad and A A Yousaf ldquoEffect of additives on the shelf lifeextension of chapattirdquo Food Science and Technology Researchvol 17 no 3 pp 203ndash208 2011

[36] S Pourafshar P Krishnan and K A Rosentrater ldquoUsingalternative flours as partial replacement in barbari bread (tradi-tional Iranian bread) formulationrdquo in Proceedings of the AnnualInternational Meeting (ASABE rsquo11) Louisville KY USA August2011

[37] S Moazzezi S M Seyedain and L Nateghi ldquoRheologicalproperties of barbari bread containing apple pomace andcarboxy methyl celluloserdquo Life Science Journal vol 9 no 3 pp1318ndash1325 2012

[38] M Majzoobi A Farahnaky and R Ostovan ldquoEffects of micro-crystalline cellulose and hydroxypropylmethyl cellulose on theproperties of dough and flat bread (Iranian Barbari Bread)rdquo IranAgricultural Research vol 25 no 1-2 pp 87ndash98 2007

[39] S H R Jahromi F T Yazdi M Karimi et al ldquoApplication ofglazing for bread quality improvementrdquo Food and BioprocessTechnology vol 5 no 6 pp 2381ndash2391 2012

[40] F Rahnama J Mohammadzadeh Milani and A Gohari Ard-abili ldquoImproved quality characteristics of Sangak bread byresponse surface optimisation of farinograph and extensographtraits of doughs formulated with fenugreek gumrdquo QualityAssurance and Safety of Crops amp Foods vol 7 no 4 pp 413ndash4212015

[41] R M Mahmoud E I Yousif M G E Gadallah and A RAlawneh ldquoFormulations and quality characterization of gluten-free Egyptian balady flat breadrdquo Annals of Agricultural Sciencesvol 58 no 1 pp 19ndash25 2013

[42] I Toufeili S Dagher S Shadarevian A Noureddine MSarakbi and M T Farran ldquoFormulation of gluten-free pocket-type flat breads optimization of methylcellulose gum Arabicand egg albumen levels by response surface methodologyrdquoCereal Chemistry vol 71 no 6 pp 594ndash600 1994

Submit your manuscripts athttpwwwhindawicom

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Anatomy Research International

PeptidesInternational Journal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporation httpwwwhindawicom

International Journal of

Volume 2014

Zoology

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Molecular Biology International

GenomicsInternational Journal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

The Scientific World JournalHindawi Publishing Corporation httpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

BioinformaticsAdvances in

Marine BiologyJournal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Signal TransductionJournal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

BioMed Research International

Evolutionary BiologyInternational Journal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Biochemistry Research International

ArchaeaHindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Genetics Research International

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Advances in

Virolog y

Hindawi Publishing Corporationhttpwwwhindawicom

Nucleic AcidsJournal of

Volume 2014

Stem CellsInternational

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Enzyme Research

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

International Journal of

Microbiology

Journal of Food Processing 9

isoforms and flour components in breadmakingrdquo Journal ofAgricultural and Food Chemistry vol 48 no 7 pp 2634ndash26382000

[16] M E Barcenas J De la O-Kelle and C M Rosell ldquoInfluenceof different hydrocolloids on major wheat dough components(gluten and starch)rdquo Journal of Food Engineering vol 94 no 3-4 pp 241ndash247 2009

[17] P D Ribotta S F Ausar D M Beltramo and A E LeonldquoInteractions of hydrocolloids and sonicated-gluten proteinsrdquoFood Hydrocolloids vol 19 no 1 pp 93ndash99 2005

[18] H Tavakolipour and A Kalbasi-Ashtari ldquoInfluence of gums ondough properties and flat bread quality of two persian wheatvarietiesrdquo Journal of Food Process Engineering vol 30 no 1 pp74ndash87 2007

[19] H A Gavilighi M H Azizi M Barzegar and M A AmerildquoEffect of selected hydrocolloids on bread staling as evaluatedby DSC and XRDrdquo Journal of Food Technology vol 4 no 3 pp185ndash188 2006

[20] H S GujralMHaros and CM Rosell ldquoImproving the textureand delaying staling in rice flour chapati with hydrocolloids and120572-amylaserdquo Journal of Food Engineering vol 65 no 1 pp 89ndash942004

[21] K G Ghodke Shalini and A Laxmi ldquoInfluence of additives onrheological characteristics of whole-wheat dough and quality ofchapatti (Indian unleavened Flat bread) Part ImdashhydrocolloidsrdquoFood Hydrocolloids vol 21 no 1 pp 110ndash117 2007

[22] Y Coskuner E Karababa and R Ercan ldquoFlat bread productiontechnologyrdquo Journal of Food vol 24 pp 83ndash97 1999

[23] H A Faridi and G L Rubenthaler ldquoAncient breads and a newscience understanding flat breads [taste flavor texture andappearance]rdquo Cereal Foods World vol 28 no 10 pp 627ndash6291983

[24] D Gocmen A N Inkaya and E Aydin ldquoFlat breadsrdquo BulgarianJournal of Agricultural Science vol 15 no 4 pp 298ndash306 2009

[25] D Indrani S J Rao KU Sankar andGV Rao ldquoChanges in thephysical-chemical and organoleptic characteristics of parottaduring storagerdquo Food Research International vol 33 no 5 pp323ndash329 2000

[26] S A Mir H R Naik M A Shah M M Mir M H Wani andM A Bhat ldquoIndian flat breads a reviewrdquo Food and NutritionSciences vol 5 no 6 pp 549ndash561 2014

[27] S Smitha J Rajiv K Begum and D Indrani ldquoEffect ofhydrocolloids on rheological microstructural and quality char-acteristics of parottamdashan unleavened Indian flat breadrdquo Journalof Texture Studies vol 39 no 3 pp 267ndash283 2008

[28] D Indrani P Swetha C Soumya J Rajiv and G V Rao ldquoEffectof multigrains on rheological microstructural and qualitycharacteristics of north Indian parottamdashan Indian flat breadrdquoLWTmdashFood Science and Technology vol 44 no 3 pp 719ndash7242011

[29] M Hefni and C M Witthoft ldquoEnhancement of the folatecontent in Egyptian pita breadrdquo Food and Nutrition Researchvol 56 2012

[30] R Priya R S Singhal and P R Kulkarni ldquoCarboxymethyl-cellulose and hydroxypropylmethylcellulose as additives inreduction of oil content in batter based deep-fat fried boondisrdquoCarbohydrate Polymers vol 29 no 4 pp 333ndash336 1996

[31] K R Parimala and M L Sudha ldquoEffect of hydrocolloids on therheological microscopic mass transfer characteristics duringfrying and quality characteristics of purirdquo Food Hydrocolloidsvol 27 no 1 pp 191ndash200 2012

[32] M L Sudha andGV Rao ldquoInfluence of hydroxypropylmethyl-cellulose on the rheological and microstructural characteristicsof whole wheat flour dough and quality of purirdquo Journal ofTexture Studies vol 40 no 2 pp 172ndash191 2009

[33] J Qarooni ldquoFlat breadsrdquo American Institute of Baking ResearchDepartment Technical Bulletin vol 21 no 1 1990

[34] J A Gray and J N Bemiller ldquoBread staling molecular basisand controlrdquo Comprehensive Reviews in Food Science and FoodSafety vol 2 no 1 pp 1ndash21 2003

[35] A N Khan A Ahmed M S Bhatti M A Randhawa AAhmad and A A Yousaf ldquoEffect of additives on the shelf lifeextension of chapattirdquo Food Science and Technology Researchvol 17 no 3 pp 203ndash208 2011

[36] S Pourafshar P Krishnan and K A Rosentrater ldquoUsingalternative flours as partial replacement in barbari bread (tradi-tional Iranian bread) formulationrdquo in Proceedings of the AnnualInternational Meeting (ASABE rsquo11) Louisville KY USA August2011

[37] S Moazzezi S M Seyedain and L Nateghi ldquoRheologicalproperties of barbari bread containing apple pomace andcarboxy methyl celluloserdquo Life Science Journal vol 9 no 3 pp1318ndash1325 2012

[38] M Majzoobi A Farahnaky and R Ostovan ldquoEffects of micro-crystalline cellulose and hydroxypropylmethyl cellulose on theproperties of dough and flat bread (Iranian Barbari Bread)rdquo IranAgricultural Research vol 25 no 1-2 pp 87ndash98 2007

[39] S H R Jahromi F T Yazdi M Karimi et al ldquoApplication ofglazing for bread quality improvementrdquo Food and BioprocessTechnology vol 5 no 6 pp 2381ndash2391 2012

[40] F Rahnama J Mohammadzadeh Milani and A Gohari Ard-abili ldquoImproved quality characteristics of Sangak bread byresponse surface optimisation of farinograph and extensographtraits of doughs formulated with fenugreek gumrdquo QualityAssurance and Safety of Crops amp Foods vol 7 no 4 pp 413ndash4212015

[41] R M Mahmoud E I Yousif M G E Gadallah and A RAlawneh ldquoFormulations and quality characterization of gluten-free Egyptian balady flat breadrdquo Annals of Agricultural Sciencesvol 58 no 1 pp 19ndash25 2013

[42] I Toufeili S Dagher S Shadarevian A Noureddine MSarakbi and M T Farran ldquoFormulation of gluten-free pocket-type flat breads optimization of methylcellulose gum Arabicand egg albumen levels by response surface methodologyrdquoCereal Chemistry vol 71 no 6 pp 594ndash600 1994

Submit your manuscripts athttpwwwhindawicom

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Anatomy Research International

PeptidesInternational Journal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporation httpwwwhindawicom

International Journal of

Volume 2014

Zoology

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Molecular Biology International

GenomicsInternational Journal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

The Scientific World JournalHindawi Publishing Corporation httpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

BioinformaticsAdvances in

Marine BiologyJournal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Signal TransductionJournal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

BioMed Research International

Evolutionary BiologyInternational Journal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Biochemistry Research International

ArchaeaHindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Genetics Research International

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Advances in

Virolog y

Hindawi Publishing Corporationhttpwwwhindawicom

Nucleic AcidsJournal of

Volume 2014

Stem CellsInternational

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Enzyme Research

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

International Journal of

Microbiology

Submit your manuscripts athttpwwwhindawicom

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Anatomy Research International

PeptidesInternational Journal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporation httpwwwhindawicom

International Journal of

Volume 2014

Zoology

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Molecular Biology International

GenomicsInternational Journal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

The Scientific World JournalHindawi Publishing Corporation httpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

BioinformaticsAdvances in

Marine BiologyJournal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Signal TransductionJournal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

BioMed Research International

Evolutionary BiologyInternational Journal of

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Biochemistry Research International

ArchaeaHindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Genetics Research International

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Advances in

Virolog y

Hindawi Publishing Corporationhttpwwwhindawicom

Nucleic AcidsJournal of

Volume 2014

Stem CellsInternational

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Enzyme Research

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

International Journal of

Microbiology