Dynamic mechanical thermal analysis of chapati and phulka (Indian unleavened bread)

Class transition temperature (Tg) and relaxation phenomena (alpha) of bread , chapati, phulka and phulka containing different anti-staling (A/S) additi ves such as glycerol, propylene glycol, maltodextrin, and anti-staling enzy me were determined using Dynamic Mechanical Thermal Analysis (DMTA). alpha- Transition which depends upon order of fall in modulus (FE1), span (sigma) and peak amplitude (A(t)) of tan delta transition and Tg was drastically af fected between bread and phulka, by incorporation of A/S agents in phulka a nd during its ageing (staling). During ageing Tg and A(t) increased, wherea s FE1 and sigma decreased. Phulka containing glycerol, propylene glycol and A/S enzyme gave satisfactory results. (C) 1999 Elsevier Science Ltd. All r ights reserved.