World Grain - February 2023 - 25

Stern Ingredients India - a partner
of the Indian milling industry
As part of the international Stern-Wywiol
Gruppe, Stern Ingredients India is a leading
supplier of food and feed ingredients. Located
in Mumbai, Stern Ingredients India -
through the presence of the flour specialist
Mühlenchemie - serves the Indian milling industry
with flour treatment solutions specially
formulated for Indian wheat varieties.
With a state-of-the-art rheology and baking
laboratory set-up, millers can expect tailored
support for their challenges as well as
optimal flour treatment solutions for local
applications, such as parotha. The product
range includes standard and specific flour
treatments for all the challenges that Indian
millers might face.
Stern Ingredients India also offers special
application ranges for Indian flatbreads: the
SIPA series for South Indian parotha/malabar
parotha and the Booming soft series for flatbread
made from wholemeal flour (atta).
The ideal properties for parotha flour are:
* Protein: 10% to 12 %
* Dry gluten: 10% to 11%
* Ash: 0.48% to 0.50 %
* Falling number: 300 to 400 s
* Water absorption: 61%to 64%
* Farinograph stability: more than 8 minutes
* Extensograph resistance: 500 to 550 BU
* Extensograph extensibility: 150 to 180 mm
Of course, it is essential to adhere to each country's
specifications. In India, there are strict regulations of
the Food Safety Standard Act of India; in neighboring
countries such as Pakistan and Nepal, where multi-layered
flatbreads are also popular, other regulations are
in force.
From the point of view of baking technology, the following
agents are most suitable for dealing with the
problems occurring in parotha production:
Problem: Dough too tight
Possible causes: Strong flour with low extensibility;
flour with too much added oxidizing agent
Solution: The flour can be corrected by adding
a reducing agent, proteolytic enzymes (e.g.
Alphamalt PRO), a gluten improving agent, a combination
of all the above (e.g. Alphamalt Parotha)
or an emulsifier.
* Make 70-gram balls from the dough and allow to
rest for 5 minutes.
* Roll out each ball into a very thin, flat round shape
using a rolling pin and allow to rest for 5 minutes.
* Hold the sheeted dough at one end and roll from
one end to the other to make a long strip.
* Curl the strip spirally toward the center.
* Flatten the ball by hand to join all the curves and
allow to rest for 5 minutes (in this way the parotha
will become a single round shape with several
spiral layers in it).
* Place the parotha in a hot pan and cook with a
little oil until both sides are golden brown.
* Apply plenty of oil on both sides during
the process.
* Pat the parotha to separate the layers.
Elaborate production process
Because of the elaborate production process, parotha
manufacturers and restaurants must constantly contend
with difficulties and unsatisfactory results in the products.
To meet consumers' high expectations of parothas
day in, day out, it is especially important to ensure suitable
flour quality. One of the main problems is fluctuating
flour properties, but these can be compensated for
with suitable flour improvers.
World-Grain.com / World Grain / February 2023
Problem: Slack dough (loose dough)
Possible causes: Flour with excessive starch damage;
weak gluten properties
Solution: Blend flours to achieve optimum starch
damage. Add small amount of ascorbic acid (ELCO C
100 K) or glucose oxidase (Alphamalt Gloxy).
Problem: Parothas dry after baking
Possible causes: Parothas over-baked; weak flour
Solution: Use a gluten improving agent; control the
baking temperature; add suitable hydrocolloids for water
absorption (Alphamalt WA range).
Problem: Poor separation of parotha layers/insufficient
flakiness
Possible causes: Flour with weak gluten; flour with
added oxidizing agent
Solution: Use flour of suitable quality; add softening
agents, protease (Alphamalt PRO) or hemicellulose
(Alphamalt HC).
Sven Mattutat is a product manager with Mühlenchemie. He may be
reached at smattutat@stern-wywiol-gruppe.de
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25
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World Grain - February 2023

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