Characteristics of Puri Dough and Puri based on Wheat and Composite Flours

Shurpalekar, S. R. and Shukla, V.K. (1992) Characteristics of Puri Dough and Puri based on Wheat and Composite Flours. Journal of Food Science and Technology, 29 (3). pp. 153-158.

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Abstract

Brabender farinograph, General Food texturometer and WB shear press have been successfully adapted for the first time to study objectively the quality characteristics of puri dough and puri based on atta (whole wheat flour)/maida (refined wheat flour) with or without upto 33% of flours from maize (Zea mays), Bengalgram (Ocer arietinum) and jowar (Sorghum vu/garej. Optimum processing conditions for the preparation of dough of desired consistency and puri arrived at were: (1) water requirement of the dough based on (i) atta:67±2% (ii) maida: 52-54% and (in) blends of atta and (a) maize or jowar flour: 63+1% and (b) Bengalgram flour (Besan) 60+1% (2) rolling of dough sheet to 2 mm thickness and 12.5 cm diameter yielding puri with full puffing (3) frying temperature and time: 180±2°C and 25-30 sec respectively. The texture and eating quality of maida based puri was inferior to that based on atta, but improved on incorporation of 5-10% bran; however its puffing was affected adversely. Puri of good overall acceptability could be prepared from composite flours based on wheat atta blended with maize /jowar flours at 15% level or with Bengalgram flour at 20% level.

Item Type:	Article
Uncontrolled Keywords:	puri dough wheat flour composite flours puri
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 18 Processed foods > 06 Tropical food
Divisions:	Human Resource Development
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	10 Dec 2007 11:38
Last Modified:	28 Dec 2011 09:31
URI:	http://ir.cftri.res.in/id/eprint/1568

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