Brabender farinograph as a tool in the objective evaluation of papad dough.

Shurpalekar, S. R. and Venkatesh, K. V. L. (1975) Brabender farinograph as a tool in the objective evaluation of papad dough. Journal of Food Science and Technology, India, 12 (1). 36-41, 4 ref..

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Abstract

The Brabender farinograph was sucessfully used for objective assessment of the consistency of papad doughs based on blends of blackgram flour with other pulses, cereals and starches. Subjective parameters (handfeel and rolling property) could be expressed numerically in Brabender units with suitable adjustments of the farinograph. Max. consistency, dough development time and shape of the farinogram curve were dependent on the ingredients and additives used. Fluctuations in the farinogram curve indicated lack of homogeneity or cohesive nature, and dough toughness; they were observed in doughs based on blackgram flour alone or with sodium carbonate only, and its blend with gelatinized starch • salt • sodium carbonate. Doughs based on blends of blackgram flour with rice, maize, corn starch and greengram, all with sodium carbonate and salt, were soft and cohesive.

Item Type:	Article
Uncontrolled Keywords:	BAKERY-PRODUCTS; papad dough, consistency farinographs evaluation of; FARINOGRAPHS-; CONSISTENCY-; 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 09:36
Last Modified:	18 Mar 2010 09:36
URI:	http://ir.cftri.res.in/id/eprint/3219

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