Dynamic mechanical thermal analysis of chapati and phulka (Indian unleavened bread)

Glass transition temperature (Tg) and relaxation phenomena (α) of bread, chapati, phulka and phulka containing different anti-staling (A/S) additives such as glycerol, propylene glycol, maltodextrin, and anti-staling enzyme were determined using Dynamic Mechanical Thermal Analysis (DMTA). α-Transition which depends upon order of fall in modulus (FE1), span (σ) and peak amplitude (At) of tan δ transition and Tg was drastically affected between bread and phulka, by incorporation of A/S agents in phulka and during its ageing (staling). During ageing Tg and At increased, whereas FE1 and σ decreased. Phulka containing glycerol, propylene glycol and A/S enzyme gave satisfactory results.