Puncture and stress relaxation behavior of blackgram (Phaseolus mungo) flour-based papad dough.

Sila, Bhattacharya and Narasimha, H. V. (1997) Puncture and stress relaxation behavior of blackgram (Phaseolus mungo) flour-based papad dough. Journal of Food Process Engineering, 20 (4). 301-316, 22 ref..

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Abstract

Papad is a popular traditional food adjunct in South East Asian countries. The rheology of papad dough is important for the purpose of sheeting and/or rolling. In the present study, two methods for testing the behaviour of papad dough (prepared from black gram flour) have been presented and correlated with the instrumental stickiness values. These consist of an empirical method (puncture testing) and a fundamental procedure (stress relaxation characteristics). In the former method maximum stress during compression was used as an index. In the later method, the parameters determined included the stress decaying constants k1 and k2, the percent relaxation and the initial compressive stress. These tests were conducted on the papad dough with varying moisture content (32-40%) and at different dough holding (resting) times (0-120 min). Stickiness values in the range of 141 and 148

Item Type:	Article
Uncontrolled Keywords:	BAKERY-PRODUCTS; DOUGH-; LEGUMES-; RHEOLOGICAL-PROPERTIES; BLACK-GRAM; PAPADS-
Subjects:	600 Technology > 08 Food technology > 18 Processed foods
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	19 Dec 2017 08:38
Last Modified:	19 Dec 2017 08:38
URI:	http://ir.cftri.res.in/id/eprint/7801

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