This is the week where we play around with laboratory equipments. Testing out with all the possible technical ingredients to be added into the paratha dough for a better texture.
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| All the technical ingredients we can used |
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| All the technical ingredients was tested of it's solubility in water, and also oil. With that, we can roughly predict what will happen if we add it into our dough. |
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| This is what happens when you dissolve Xanthan gum and SSL with water, and add it into the dough. They absorbed almost all the water and the dough could not form. |
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| Another try: dissolve Xanthan gum into water, and mix SSl together with the dry ingredients. we manage to force it to form dough by clumping all the dough together manually. |
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| Finally we found the right technical ingredients to be used. SSL. ONLY. ;) The dough was super nice! |
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After the test out, we put all the paratha side by side ( with different thickness, pan fry time, air-fry time) to compare which is the best
Another week another day, and we have progress positively!
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