DuPont Nutrition & Health has launched solutions for Indian rotis in packaged format.
The new concept of ‘packaged roti’ is inspired from the growing need for convenience food by the Indian household.
Rich in carbohydrates from whole wheat grain, the concept targets consumers who are turning their back on traditional homemade rotis and demand for a semi-cooked or ready-to-eat format with home cooked freshness and taste.
Functional ingredients in roti
Recent scientific studies at the company’s largest research and development center for food ingredients in Brabrand, Denmark, have explored fundamental mechanisms and flour components that contribute to flat bread quality.
The findings shed new light on the effects of functional ingredients in roti recipes including soy proteins.
Keeping this in mind, DuPont Nutrition & Health scientists have developed a versatile range of fresh-keeping solutions to improve softness, taste and shelf-life of this Indian staple.
The range comprising of DuPont Danisco bakery enzymes, emulsifiers and hydrocolloids enables manufacturers to improve textural properties of ready-to-eat flat breads.
The result is having rotis with a stay-fresh feel, lasting flexibility and no dry edges. Consumers can now enjoy their meals with rotis, ready to be folded and rolled without cracking even after weeks on the shelf.
To cater to the needs of the larger Indian population who are vegetarians, manufacturers also have the flexibility to improve the nutritional profile by fortifying rotis with DuPont Danisco range of functional soy protein without compromising on the taste.
