About paratha or chapati breakage
I am working in flour based frozen foods factory. But frequently we faced complain for breaking of Paratha or Chapati. I know it is one of the caused of cold c…
- Food R&D Emeritus reply
Do you want your paratha or chapati to be always flexible and soft and does not break easily even when stored..?You can add a bacterial amylase preparation thar makes those produc…
- Ndukwe O. reply
I don't know much about chapati but I believe some xanthan gum will help to prevent breaking.
- Food R&D Emeritus reply
Gums would add strength making it less breakable but would it retain softness..?I compare chapati to wheat tortillas and pita flat bread where the presence of enzyme during proces…
- Hasan Kabir reply
Where I am working it's a growing and least turnover manufacturing company. If I get diplomatic solution which will cost effective and also maintain best quality would be more hel…
- Food R&D Emeritus reply
Mr Hasan you only use 50 to 100 parts per million of enzyme or about 2.5 to 5 grams per 50 kg flour ..IF enzyme cost 3000 Bangladesh taka per kg then 5grams per bag of flour is ju…
- Hasan Kabir reply
Many thanks for your kind information. I will try to get your suggestions.
- Food R&D Emeritus reply
@Hasan ,as The Bread softener is most available in the bakery supplies that should be your first objective. If you find it and not sure just come back and ask here for verificatio…
- Tulsi Khanal reply
You can check yourself using different flour than existing and change in water content in dough.