The present invention relates to a composition for improver premix for chapatis.
A process for preparing an improved quality chapatis having novel improver premix providing longer shelf-life to the chapatis, said process comprising steps of mixing an improver mix of concentration ranging between comprising of ascorbic acid, sodium stearoyl lactylate and guar gum with whole wheat flour, adding sufficient quantity of water to the mixture of step (a) and mixing the same to obtain chapati dough, ageing the chapati dough for a time period in the range of 20 to 30 minutes, and sheeting and baking the aged chapati dough to obtain the chapatis; also, an improver premix comprising ascorbic acid, sodium stearoyl lactylate, and guar gum useful for the preparation of chapati, and further, a chapati comprising of whole-wheat flour, improver premix, water, total dry matter, moisture in chapati.
Background and prior art references
The chapati is a flat unleavened baked product, which forms the staple food of the majority of the population in the Indian subcontinent and parts of the Middle East. The consumption of this traditional product is increasing and has become popular ever; in areas where traditionally rice has been the staple diet. Chapatis are normally made and served hot at breakfast, lunch or dinner, and are eaten along with other adjuncts in households, restaurants and industrial canteens. There are several culinary varitions of the chapati -- the important ones being the parotha, stuffed parotha. tandori roti, phulka and puri. The other culinary variations come under the category of unfermented flat breads; they are dense in texture, comprising mostly crust with little or no crumb. The texture should be soft, smooth and pliable, and these characteristics should be retained for at least 2-3 hrs of storage. The very short keeping quality of chapatis poses serious problems where they have to be served to a large number of consumers at one time, as in industrial canteens or in restaurants. The chapati is an intermediate moisture product, containing 25-35% moisture, stales like bread or cake, becoming less acceptable on storage. Storage tends to make chapati hard and brittle. In addition to these changes, mold growth also occurs after 3-4 days of storage.
The information on the use of additives in chapati and related products is scanty. Chapatis with yeast leavening, glycerol monostearate, and alpha amylase supplements notably improved the texture and flavour of whole meal chapaties as compared with

traditional unleavened chapaties. which are tough and highly susceptible to staling
(Swaranjeet, K.. Maninder, K.., and Bains, G.S. 1982. Chapaties with leavening and
supplements; changes in texture, residual sugars, and phytic phosphorous. Cereal
Chemistry, 59, 367-372). Sucrose-ester emulsifiers did not improve dough handling
characteristics or tenderness of the finished product (Ebeler, S.E., and Walker, C.E.
1983. Wheat and composite flour chapaties; Effect of soy Hour and sucrose-ester
emulsifiers. Cereal Chemistry, 60, 270-275). Addition of salt (1.25%), glycerol
monostearate (0.5%), sorbic acid (0.2%) and fat (4%) minimized development of
brittleness to some extent (Venkateswara Rao, G., Leelavathi, K., Haridas Rao, P. and
Shurpalekar, S.R. 1986. Changes in the quality characteristics of chapati during
storage. Cereal Chemistry. 63, 131-135). Incorporation of emulsifiers such as glycerol
monostearate, sucrose esters and sodium stearoyl lactylate and alpha amylase
improved the texture of chapati as well as keeping quality (Haridas Rao. P. 1993.
Chapati and related products. In: Encyclopedia on Food Science Technology and
Nutrition, Academic press. 795-801). Texture of chapatis was improved by yeast
fermentation with or without lactic acid. Addition of lactic acid softened chapatis
more than addition of yeast (Syed, H.M., Rathi, S.D., and Sawate, A.R. 1991. Studies
on improving chapati quality. Indian Miller. 22, 26-31). Addition of 0.10-0.20%
ascorbic acid improved the texture and puffing of chapatis made from a/to (Abrol,
Y.P., Mehd, V.. Uprety, D.C., Tikoo, S., and Ram. A. 1972. Studies on chapati quality
111. Preservation of discoloration of chaptis. Bulletin of Grain technology. 10, 100-
106).
Sorbic acid is normally used as an antifungal agent for preserving chapati. The
maximum level that could be incorporated with out affecting the taste is 0.1%. The
mold growth is delayed by 2-3 days at this level. However, use of higher level of
sorbic acid (0.3%) along with 1.5% salt, and packaging in polythene (200 gauge), or
in an aluminium foil / polyethylene laminate, can delay mold growth for as long as
180 days. The level of sorbic acid could be reduced further either by including 0.4%
citric acid, 3% sugar and 2.5% salt in recipe, or by heating the packed chapatis made
for defence personnel are preserved by in-pack heat sterilization after being packed in
paper / foil / poly laminate. Packed chapattis / parothas exposing to (gamma) radiation
of I M radiation also delay mould growth for 180 days. (Arya SS, Vidyasagar K and
Parihar DB. 1977, preservation of chapati. Lebensmittel-wissenschaft and
Technology. 10:208).
Reference may be made to Kameswara Rao G, malathi M.A. Mohan. M. S, 1970.
Preservation and packaging of Indian Foods III parottas. Journal of Food Science and
Technology 6, 279 where in parothas were preserved using sorbic acid and
salt, and packing in cellophane pouch and repacking in paper / foil / polyethylene
pouches. The drawback is that the parothas contained as high as 1.25% salt and 0.3%
sorbic acid.
Reference may be made to Bhatia B. S. and Nath H, 1971. Some technological
aspects of Defence Food Research in India during the sixties. Indian food packer 25;
59 where in preservation of chapatis and parothas were achieved using sorbic acid and
salt or by irradiation or by heat processing in high vacuum covers. The draw back is
that the chapatis contained high levels of salt and sorbic acid.
Reference may be made to Arya S.S, Vidyasagar K, Parihar, D.B, 1977. Preservation
of chapatis. Lebensmittel-Wissenschaft und-technology 10, 208, where in chapatis
were preserved using citric acid, sorbic acid, salt and sugar. The effective
concentration of sorbic acid can be reduced to 0.15% by in pack heating of chapatis
for 2 hrs at 90-95°C. Incorporation of fat, dried milk and oleoresins of cumin seeds
and cardamom have been tried to improve the texture and flavour of preserved
chapatis. The draw back is that the chapatis contained high amount of salt, citric acid
and sorbic acid and the taste of chapati is very much affected.
Reference may be made to Mohan Chandra, Rajale Gopinath Babasheb,
Venkataramana Ancha, Banerjee Rinka, Kapur Gunender, Van Buren Lex. and
Smorenburg Herbert. Patent No.W00182722 (2001) where in cereal grains and flour
and particular to a synergistic mix of flour and flour obtained from high temperature
treated cereal grains suitable for use in flat breads such as chapati making is
described. The draw back is that heated flour other than wheat grain are used.
Production of improved cereal grain or cereal flour Patent Number WOO 182722
Requested Patent WO182722A1
Application number WO2001EP00741 20010119
Automatic chapatti maker Patent Number IN 156618
Chapatti making machine
Patent Number: US4806090
PAT. NO. Title
1 6,217,442 Grain processing apparatus and methods
2 6. 1171472 Process for preparing dough pieces
3 6.098,905 Method for producing an atta flour
4 5,996.476 Device for pressing, imprinting and cooking flat bread products
5 5,630,358 Countertop appliance for making disc-shaped edibles
6 5.546,850 Electric rolling pin apparatus for making discs of dough
7 5.501,141 Tortilla warming apparatus
8 5,281.427 Process for producing pastry products
9 4.857.349 Apparatus for rolling circular dough product

10 4,806.090 Chapati making machine
11 4,683.813 Synchronized press for bakery products Objects of the present invention
The main objective of the present invention is to provide an improver premix for
improved quality chapatis.
Yet another objective is to provide a process for modifying dough characteristics
suitable for chapatti making.
Still another object of the present invention is to develop a chapati comprising the
novel premix.
Summary of the present invention
Accordingly, the present invention provides a composition for improver premix chapatis comprising:
[a] ascorbic acid;
[b] sodium stearoyl lactylate and
[c] guar gum,
wherein the ratio of [a] : [b] : [c] is 1 : 4 to 7 : 5 to 7.
Detailed description of the present invention
A process for preparing an improved quality chapatis having novel improver premix providing longer shelf-life to the chapatis. said process comprising steps of mixing an improver mix of concentration ranging between comprising of ascorbic acid, sodium stearoyi lactylate and guar gum with whole wheat flour, adding sufficient quantity of water to the mixture of step (a) and mixing the same to obtain chapati dough, ageing the chapati dough for a time period in the range of 20 to 30 minutes, and sheeting and

baking the aged chapati dough to obtain the chapatis: also, an improver premix
comprising ascorbic acid, sodium stearoyl lactylate. and guar gum useful for the
preparation of chapati, and further, a chapati comprising of whole-wheat flour,
improver premix, water, total dry matter, moisture in chapati.
In an embodiment of the present invention, wherein a process for preparing an
improved quality chapatis having novel improver premix providing longer shelf-life
to the chapatis. said process comprising steps of:
• mixing an improver mix of concentration ranging between comprising of
ascorbic acid, sodium stearoyl lactylate and guar gum with whole wheat flour,
• adding sufficient quantity of water to the mixture of step (a) and mixing the
same to obtain chapati dough,
• ageing the chapati dough for a time period in the range of 20 to 30 minutes,
and
• sheeting and baking the aged chapati dough to obtain the chapatis.
In another embodiment of the present invention, wherein the whole wheat flour
comprises total ash of concentration ranging between 1.6 -1.8 %, proteins of
concentration ranging between-5 to 10 %, Ether extractable fat of concentration
ranging between 1.02 - 3.0%, and damaged starch of concentration ranging between
15- 20%.
In yet another embodiment of the present invention, wherein an improver premix
comprising ascorbic acid, sodium stearoyl lactylate, and guar gum.
In still another embodiment of the present invention, wherein the ratio of ascorbic
acid to sodium stearoyl lactylate is ranging between 1:5 to 1:7.
In s t i l l another embodiment of the present invention, wherein the ratio of ascorbic
acid to guar gum is ranging between 1:5 to 1:7.
In s t i l l another embodiment of the present invention, wherein the ratio of whole-wheat
Hour and improver premix is ranging between 60:1 to 220:1.
In still another embodiment of the present invention, wherein the ratio of guar gum to
sodium stearoyl lactylate is ranging between 1:2 to 2:1.
In still another embodiment of the present invention, wherein 10 - 60 parts of water is
added to the mixture of whole-wheat flour and improver mix.
In still another embodiment of the present invention, wherein the aged chapati dough
is sheeted to a thickness of about 1.25 - 2.0 cm and optionally cut into circles of
diameter 14.0 - 16.0 cm.
In still another embodiment of the present invention, wherein the sheeted chapati
dough is baked at temperature ranging between about 210 to 230° C for a time period
of about 45-90 seconds.
In still another embodiment of the present invention, wherein the sheeted chapati is
baked on either side.
In still another embodiment of the present invention, wherein the baked chapati is
optionally puffed at a temperature ranging between about 290 - 310° C for a time
period of about 15 - 20 seconds.
In still another embodiment of the present invention, wherein an improver premix
comprising ascorbic acid, sodium stearoyl lactylate, and guar gum.
In s t i l l another embodiment of the present invention, wherein the ratio of ascorbic
acid to sodium stearoyl lactylate is ranging between 1:5 to 1:7.
In still another embodiment of the present invention, wherein the ratio of ascorbic
acid to guar gum is ranging between 1:5 to 1:7.
In s t i l l another embodiment of the present invention, wherein the ratio of guar gum to
sodium stearoyl lactylate is ranging between 1:2 to 2:1.
In still another embodiment of the present invention, wherein water absorption
increases with the increase in the concentration of the improver premix.
In still another embodiment of the present invention, wherein dough development
time increases by about 30% with the use of improver premix.
In s t i l l another embodiment of the present invention, wherein stability increases by
about 85% with the use of improver premix.
In still another embodiment of the present invention, wherein quality number
increases by about 55% with the use of improver premix.
In s t i l l another embodiment of the present invention, wherein extensibility increases
by about 12% with the use of improver premix.
In still another embodiment of the present invention, wherein tearing strength
increases by about 30% with the use of improver premix.
In still another embodiment of the present invention, wherein aroma increases by
about 20% with the use of improver premix.
In s t i l l another embodiment of the present invention, wherein eating quality increases
by about 27% with the use of improver premix.
In still another embodiment of the present invention, wherein overall quality increases
by about 20% with the use of improver premix.
In s t i l l another embodiment of the present invention, wherein a chapati comprising of
whole-wheat flour, improver premix, water, total dry matter, moisture in chapati.
In still another embodiment of the present invention, wherein increase in ascorbic acid
reduces pliability and eating quality of chapati.
In s t i l l another embodiment of the present invention, wherein chapati becomes more
chewy with the increase with the concentration of ascorbic acid.
In still another embodiment of the present invention, wherein water absorption
increases with the increase in the concentration of the improver premix.
In still another embodiment of the present invention, wherein dough development
time increases by about 30% with the use of improver premix.
In still another embodiment of the present invention, wherein stability increases by
about 85% with the use of improver premix.
In still another embodiment of the present invention, wherein quality number
increases by about 55% with the use of improver premix.
In s t i l l another embodiment of the present invention, wherein extensibility increases
by about 12% with the use of improver premix.
In still another embodiment of the present invention, wherein tearing strength
increases by about 30% with the use of improver premix.
In s t i l l another embodiment of the present invention, wherein aroma increases by
about 20% with the use of improver premix.
In still another embodiment of the present invention, wherein eating quality increases
by about 27% with the use of improver premix.
In still another embodiment of the present invention, wherein overall quality increases
by about 20% with the use of improver premix.
In still another embodiment of the present invention, wherein the storage period of the
chapati with good quality nutrients is about 24 hours.
In still another embodiment of the present invention, wherein the ratio of ascorbic
acid to sodium stearoyl lactylate is ranging between 1:5 to 1:7.
In s t i l l another embodiment of the present invention, wherein the ratio of ascorbic
acid to guar gum is ranging between 1:5 to 1:7.
In s t i l l another embodiment of the present invention, wherein the ratio of guar gum to
sodium stearoyi lactylate is ranging between 1:2 to 2:1.
Chapatis are prepared with whole-wheat flour and water. This invention relates to a
process for improver premix for chapatis and related products.
Accordingly the present invention provides an important process for improver premix
for chapatis and related products which comprises
i. Premix composition for preparation of improved chapati quality
ii. Mixing of whole wheat flour, improver premix and water for a time
period of 4-8 min
i i i . Resting of dough for a time period of 15-45 min
iv. Sheeting and cutting of dough for a diameter of 14-16 cm and
thickness of 1.25 to 2.0 mm
v. Baking of chapatti dough sheet for a temperature of 200-240°C time
period of 60-90 sec on either side
vi. Puffing of chapatti for a temperature of 280-320°C for a time period of
10-30 sec
vii. Cooling and packing of chapatis
In an embodiment of the present invention commercial whole-wheat flour can be used
having total ash 1.6%, protein content 10.0%, ether extractable (fat) 2.0% and
damaged starch 16.0%.
The weight of the ingredients in grams used is
Material Wt
Whole wheat flour 90-110
Improver premix 0.5-1.5
Water 65-75
Total dry matter 80-100
Moisture in chapati 34.3-42.9
(30 g/ 70 g dry matter)
Total weight 114.3-142.9
Production loss (1.0%) 1.14-1.43
Yield of chapati per 100kg 113.16-141.47 kg -
of whole wheat flour
In yet another embodiment whole wheat flour, improver premix and water may be
mixed to get chapati dough.
In yet another embodiment improver premix may contain weighed proportions of
ascorbic acid (50-150 parts), sodium stearoyl lactylate (250-750 parts) and guar gum
(250-750 parts).
In yet another embodiment 100 parts of whole wheat flour may be blended with 0.5-
1.5 parts of improver premix
In yet another embodiment chapati may be prepared and stored in BOPP pouches
The details of the different operations in the process of the present inventions are
Flow Chart
Scaling / Weighing of ingredients
Whole wheat flour Water
Mixingfor 5 min
V
Resting for 20 min
I
Sheeting the dough to a thickness of 1.5 mm
Cutting to a circular disc of 15.0 cm
Baking (60 sec on one side and 75 sec on another side at 220°C)
Puffing (15 sec at 300°C)
Cooling
I
Packing
Sieving of whole wheat flour and scaling
Whole wheat Hour is sieved to remove impurities. Whole wheat flour is weighed
according to formulation.
Preparation of dough
Whole wheat flour and water is mixed to form a homogeneous dough
Resting
The dough is rested tor about 15-30 min
Sheeting and Cutting
The dough is sheeted to a thickness of 1.25 to 2.0 mm and cut to circular disc of 14-16
cm diameter.
Baking
The cut circular chapati dough sheets are baked at 200-240°C for 60-90 sec on either
side.
Puffing
Chapatis are puffed at 280-300°C for 10 to 30 sec.
Cooling
Chapatis are cooled to room temperature.
Packaging
Four chapatis are packed in bioxially oriented polypropylene (BOPP) for futher
analysis.
The following examples are given by way of illustration of the present invention and
should not be construed to limit the scope of present invention.
Example 1
Ingredients Quantity (g)
Whole wheat flour 100
Water 72
Ascorbic acid 0-0.02
Whole wheat Hour and water are mixed, and the resultant dough is rested, sheeted,
baked, puffed and cooled to room temperature. Four chapatis are packed in BOPP
pouches for further evaluation. Chapatis were prepared with different levels of
ascorbic and evaluated for appearance, pliability, tearing strength, aroma and eating
quality as per the score sheet given in table 2. The chapatis were also objectively
evaluated for shear value, which indicates the texture of chapatis. Improvement in
chapati quality was observed t i l l 0.01% of ascorbic acid in the formulation. Further
increase in asborbic acid reduced pliability and eating quality. Chapatis became more
chewy at higher level of ascorbic acid.
Table 1. Quality characteristics of chapattis
(Table Removed)
Table. 2. Reference score card for sensory evaluation of chapatti
(Table Removed)

Example 2
Appearance Tearing Pliability
strength
Smooth, Resists Pliable
Light brown tearing
spots,
uniformly
distributed,
moist
Dark spots
rough
surface
randomly
distributed,
dry
Ingredients
Whole wheat flour
Easy to Brittle
tear flavour
Aroma Eating
quality
Typical Slightly
wheaty chewy
aroma
Bland or Highly
off flavor chewy
or lacks
chewiness
Quantity (g)
100
Overall
quality
Highly
acceptable
Acceptable
Just
acceptable
Unacceptable
Water 72
Sodium stearoyl lactylate 0-1.0
Chapatis were prepared as in example 1 except for different levels of Sodium stearoyl
lactylate (SSL) instead of ascorbic acid and evaluated for appearance, pliability,
tearing strength, aroma and eating quality. The chapatis were also objectively
evaluated for shear value. Improvement in chapati quality was observed t i l l 0.5% of
SSL in the formulation. Further increase in SSL affected the eating quality.
Table 3. Quality characteristics of chapattis
(Table Removed)
Example 3
Chapatis are prepared as in example 1 except for different levels of guar gum instead
of ascorbic acid and evaluated for appearance, pliability, tearing strength, aroma and
eating quality The chapatis were also objectively evaluated for shear value.
Improvement in chapati quality was observed till 0.5% of guar gum in the
formulation. Further increase in guar gum affected the eating quality.
Table 4. Quality characteristics of chapattis
(Table Removed)

Example 4
Blending of different additives was done to get the synergistic affect on chapati
quality. 100 parts of ascorbic acid. 400 parts of sodium stearoyl lactylate and 500
parts of guar gum was blended to get the improver premix (blend A).
Example 5
Preparation of blend B was done by mixing 100 parts of whole wheat flour with 0.50
parts oi blend A.
Example 6
Preparation of blend C was done by mixing 100 parts of whole wheat flour with 1.0
parts of blend A.
Example 7
Preparation of blend D was done by mixing 100 parts of whole wheat flour with 1.5
parts of blend A.
Example 8
1 arinograph characteristics of blend B, C and D were determined according to
standard AACC method, 2000 (Method 54-21). Water absorption increased with
increasing proportion of improver premix. However, the increase was more upto 1.0%
addition of improver premix in the formulation. Similarly dough stability also
increased upto !% incorporation of improver premix. Quality number which indicates
the strength of the dough increased with increase in improver premix.
Table 5. Effect of improver premix on farinograph characteristics of whole
wheat flour
(Table Removed)

Example 9
Extensograph characteristics of blend B. C and D were determined according to
standard AACX method. 2000 (Method 54-10). Resistance to extension marginally
increased with increase in improver premix. However, extensibility and area under the
curve increased with increase in improver premix.
Table 6. Effect of improver premix on extensograph characteristics of whole
wheat flour
(Table Removed)

Example 10
Chapati making characteristics of whole wheat flour with blend B, C and D were
determined. Maximum improvement was observed with Blend C. It improved tearing
properties, pliability and eating quality. The chapatis were soft as indicated by lower
shear value. Overall quality score to chapatis made from whole wheat flour increased
from 45 to 54.5 to chapatis made with blend C.
Table 7. Effect of improver premix on quality characteristics of chapattis
(Table Removed)

Chapatis were prepared with whole wheat flour and blend C and stored for 48 hours
in BOPP (200 gauge) pouches for further evaluation. Chapatis stored well for 24
hours, and showed similar sensory characteristics. The chapatis are soft even upto 24
hours of storage as indicated by shear value. However, chapatis scored lower values
for eating quality and overall quality when stored for 48 hours.
Table 8. Effect of storage period on quality characteristics of chapattis
(Table Removed)

We claim:
1. A composition for improver premix for chapatis comprising:
[a] ascorbic acid;
[b] sodium stearoyl lactylate and
[c] guar gum,
wherein the ratio of [a] : [b] : [c] is 1 : 4 to 7 : 5 to 7.
2. A composition as claimed in claim 1, wherein the said premix is added to the wheat flour in a ratio of 1: 60 to 220.
3. A composition for improver premix for chapatis substantially as herein described with reference to the foregoing examples.