[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Survey of the Quality Characteristics of Tandoori Dough and Tandoori Roti

Saxena, D. C. and Haridas Rao, P. (1995) Survey of the Quality Characteristics of Tandoori Dough and Tandoori Roti. Journal of Food Science and Technology, 32 (1). pp. 74-76.

[img] PDF
Restricted to Registered users only

Download (412kB)


The flour, dough and tandoori roti samples, collected from different sources, were assessed for various quality characteristics. In general, survey indicated the use of the mill atta in preparing tandoori roti and the use of salt in the formulation. The dough was of softer consistency due to higher amount of water (75-80%) added. The shape of the tandoori rotis was found to be circular, with a diam of about 18 cm and thickness of 4.5 mm. However, texture of tandoori rotis varied widely, as indicated by the shear value ranging from 16.9 to 52.5 N and sensory textured score from 3.3 to 6.5. The tandoori rotis prepared from whole wheat flour had softer texture and better flavour. The moisture content in tandoori roti ranged from 31.7 to 40.2 %, which is higher than that of chapati (25-30 %).

Item Type: Article
Uncontrolled Keywords: Tandoori roti. Consistency, Texture, Mill atta Salt
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Dec 2007 09:30
Last Modified: 16 Jan 2017 13:17
URI: http://ir.cftri.com/id/eprint/1585

Actions (login required)

View Item View Item