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Development of a Laboratory Method for Preparation of Nan

Rahim, A. and Vatsala, C. N. and Shurpalekar, S. R. (1993) Development of a Laboratory Method for Preparation of Nan. Journal of Food Science and Technology (India), 30 (2). pp. 114-117.

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Abstract

<p align="justify">A laboratory method for preparation of an Indian traditional fermented food - nan has been developed, based on a questionnaire survey and evaluation of the dough and the nan from hotels. Research water absorption meter (RWAM) has been adapted for determining nan dough water absorption (NWA) to arrive at the desired dough consistency, expressed as the dough extrusion time in the range of 65-76 sec. Conditions have been optimised for (i) preparation of the dough based on refined wheat flour (maida), curd/yoghurt, milk, table salt, egg, fat, sugar, food grade sodium bicarbonate and water equivalent to NWA (ii) fermentation and sheeting of the dough and (iii) baking of nan in a gas tandoor (oven).</p>

Item Type: Article
Uncontrolled Keywords: Nan Ingredients, Preparation method, Evaluation, Dough water absorption, Research water absorption meter, Gas Tandoor.
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 08 Food technology > 03 Cooking-Recipes
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Jan 2006
Last Modified: 22 Oct 2018 05:46
URI: http://ir.cftri.com/id/eprint/311

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