Anti-staling effects of β-glucan and barley flour in wheat flour chapatti

Chapatti making behaviour of wheat flour containing barley flour (28%, 56% and 84%) or β-glucan (1.5%, 3.0% and 4.5%) and their effect on staling of chapatti was studied. The dough water absorption increased significantly up to 76.7% and 78.3% upon incorporation of barley flour and β-glucan, respectively. Bake loss significantly increased (up to 20%) upon incorporation of barley flour but was not significantly affected by β-glucan. The peak (PV) and final viscosity (FV) significantly increased upon incorporation of barley flour (up to 105% and 65%), whereas incorporating β-glucan decreased the PV and FV by 20.3% and 20.6%, respectively. The stored chapatties exhibited higher pasting viscosities compared to the fresh chapatties. Incorporation of barley flour exhibited a gradual increase in the enthalpy of gelatinisation (ΔHgel), similarly β-glucan at 1.5% increased the ΔHgel. Retrogradation was lowered by 23.7%, 41.5% and 63.5% by barley flour and by 19.9%, 27.4% and 44.8% by β-glucan.