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Optimization of the continuously extruded unleavened flat bread(chapati) process

Sridhar, B. S. and Manohar, B. (2001) Optimization of the continuously extruded unleavened flat bread(chapati) process. European Food Research and Technology, 212. pp. 477-486.

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Abstract

<p align="justify">Processing variables such as size of die openings,production rate and initial moisture content on the discharge temperature and power input used in the continuous production of Indian unleavened flat bread (chapati) were studied. The extruder was a specially designed continuous chapati making system. The net specific energy (NSE) decreased with increasing size of die openings and moisture content. The total power efficiency increased with increasing production rate while NSE values remain unchanged. The discharge temperature decreased with increased moisture content of the dough and increased die opening size. The process variables were optimized for the continuous production of chapati, based on minimum specific energy and maximum puffing index. The optimum conditions were found to be a rate of 40 kg/h, a die opening of 1.4 mm height!200 mm width and moisture contents of 60% and 75% (w.b.) for Resultant Atta and Atta, respectively. Sensory analysis showed that chapatis produced under the above conditions compared well with traditionally made chapatis in quality.</p>

Item Type: Article
Uncontrolled Keywords: Unleavened flat bread Chapati Extrusion Process optimization
Subjects: 600 Technology > 08 Food technology > 07 Food Engineering
600 Technology > 08 Food technology > 05 Processing and Engineering
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Sep 2005
Last Modified: 11 Oct 2018 08:20
URI: http://ir.cftri.com/id/eprint/201

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