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Factors affecting sheeting characteristics of chapati dough using pneumatic pressure extrusion.
Venkatesh Murthy, K. and Sai Manohar, R. and Haridas Rao, P. (1998) Factors affecting sheeting characteristics of chapati dough using pneumatic pressure extrusion. Journal of Food Science and Technology, 35 (2). 122-127, 10 ref..
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Abstract
Sheeting characteristics of chapatti dough in a chapatti shaping machine, developed on the principle of sheeting by pneumatic pressure extrusion and cutting by circular discs, and as influenced by flour type employed, were studied. The desired consistency of the chapatti dough, as indicated by extrusion time in a Research Water Absorption Meter, was found to be 120
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | BAKERY-PRODUCTS; DOUGH-; FLOURS-CEREAL; RHEOLOGICAL-PROPERTIES; CHAPATTIS- |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread |
| Divisions: | Flour Milling Bakery and Confectionary Technology Food Engineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 23 Feb 2012 04:02 |
| Last Modified: | 23 Feb 2012 04:02 |
| URI: | http://ir.cftri.res.in/id/eprint/7783 |
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