A PROCESS FOR PREPARATION OF CHAPATTIS AND RELATED PRODUCTS WITH EXTENDED SELF LIFE AND IMPROVED TEXTURAL QUALITY WITH AN IMPROVED PREMIX

摘要

A process for preparation of chapatis and related products with extended self life and improved textural quality an improved premix Present invention provides an improved premix for extended shelf life and improved textural quality of chapattis and a process for preparing such improved chapattis and related products. The improved premix contains different additives such as fumaric acid (1 - 2 parts), ascorbic acid (5-15 parts), distilled glycerol mono stearate (10-50 parts), sodium stearoyl lactylate (10-50 parts), potassium sorbate (10-20 parts), calcium propionate (20 - 40 parts), acetic acid (7.5 -12.5 parts) and guar gum (25 to75 parts) which brought about desired dough characteristics, textural quality of chapati and shelf stability for 12 days.