Evaluation of Baking Methods and Different Hydrocolloids Addition on Physicochemical and Textural Properties of Roti (Indian Flat Bread)

In recent years, synchronous with the development and diversification of bread production, have expanded various processing methods, as well as the co processes (additives). One of the traditional products that have been welcomed by consumers for many years in eastern Asia due to the simplicity of raw materials and ease of using is roti bread. Therefore, in the present study, has been investigated the use of baking methods, such as hot-electric plates and rotary oven and compare them with the traditional method and so on is evaluated using of guar, carboxymethyl cellulose (CMC) and Carrageenan hydrocolloids (each one 0.5%) in roti bread formulation in a completely randomized double factorial arrangement test (P≤0.05). The results of this study clearly showed that application of hot-electric plates for baking along with addition of both CMC and guar gum in the formulation, had effect on the moisture content and crust L* value and in this regard the effect of CMC gum was higher than guar gum. Also, based on the results, it was found that the sample produced by the hot-electric plates containing CMC gum had the least firmness of the texture during 2 and 72 hours after baking, as well as one week after baking (P≤0.05). Finally, tasting the samples, the panelists introduced the samples produced with hot-electric plates containing CMC gum and samples produced with hot-electric plates containing guar gum as the best samples.