A spreader-roller device for objective evaluation of rolling characteristics of papad doughs.

Shurpalekar, S. R. and Venkatesh, K. V. L. (1975) A spreader-roller device for objective evaluation of rolling characteristics of papad doughs. Journal of Food Science and Technology, India, 12 (2). 84-86, 2 ref..

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Abstract

A spreader-roller device consisting of a metallic roller running down an inclined plane was used to evaluate the rolling or stretching characteristics of papad doughs based on blackgram, with or without additives (NaCl 7%, Na2CO3 1% or NaCl 7% • Na2CO3 1%), as well as its blends with green gram, horsegram, maize, wheat, rice, and different starches. The increase in area of the strip under the pressure of a roller of known wt. was used as an index of rolling characteristics of the dough. Doughs based on cereals and pulses showed consistently higher increases in area (873-1015 mm-2, i.e. 108-154%) indicating a soft and easy to roll dough which is desirable for papads. Doughs based on blackgram with only Na2CO3 or with starches were difficult to roll as indicated by lower increases in area (72-92%).

Item Type:	Article
Uncontrolled Keywords:	APPARATUS-; papad dough, rolling characteristics detn. devices for; PULSES-; papad dough, pulses in; ROLLING-; DOUGH-
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 14 Physical properties
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Mar 2010 10:27
Last Modified:	18 Mar 2010 10:27
URI:	http://ir.cftri.res.in/id/eprint/2599

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