Influence of sodium chloride and sodium carbonate on the distribution of flour components in blackgram (Phaseolus mungo) papad.

Prabhakar, J. V. and Jayaraj, A. P. (1973) Influence of sodium chloride and sodium carbonate on the distribution of flour components in blackgram (Phaseolus mungo) papad. Journal of Food Science and Technology, 10 (1). 43-44, 5 ref..

PDF Journal of Food Science and Technology, India, Volume-10(1 (1973) 43-44.pdf - Published Version Restricted to Registered users only Download (193kB)

Abstract

Influence of the commonly used additives sodium chloride and sodium carbonate on the distribution of flour components in blackgram (Phaseolus mungo) papad has been studied. Histological picture of the papad indicates that sodium chloride helps in uniform distribution of the flour components in the papad. Frying characteristics of papad show that sodium chloride brings about significant lateral expansion, while sodium carbonate has no effect. The beneficial effect of sodium chloride could not be correlated with the solubility of blackgram proteins.

Item Type:	Article
Uncontrolled Keywords:	BAKERY-PRODUCTS; NaCl & Na2CO3 effects on blackgram papads
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Dec 2016 08:25
Last Modified:	21 Dec 2016 08:25
URI:	http://ir.cftri.res.in/id/eprint/7194

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