Effects of different concentration of amylases on the staling of parotta at different storage period / Nasyrah Abdul Rahman

Staling is a complex phenomenon that occurs in starch based product like parotta that uses wheat flour as the main ingredients. There are many characteristic that can be seen in stale product where product appear dry, harsh and not acceptable as fresh anymore when kept at room temperature for a few day. The summarization that can be made is that when the parotta producer decides to kept the parotta at different storage time so the enzyme concentration use also must differ to make sure that the parotta can retain their best quality that required by the consumer even though it was stored for sometime. If producer decide to keep the parotta for at one day they are advice to use 150ppm amylase, then if they want to keep the parotta for two and three day they can use 200ppm amylase then if they want to store the parotta up to four day they can use 250ppm amylase.