| abstract |
A dough conditioner useful for parotta, comprises 0.25 - 0.50 parts of distilled glycerol monostearate (DGMS), 0.25 - 0.50 parts of sodium stearoyl lactylate (SSL), 0.0005 - 0.0015 parts of cysteine hydrochloride (CYH), 0.005 - 0.015 parts of xylanase, about 0.0010 - 0.0050 parts of ascorbic acid (AA) and 0.1 - 0.3 parts of baking powder (BP). A wheat flour having defined total ash, dry gluten and protein content is also disclosed. A specific method of preparing parotta is also described. |