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Brabender Farinograph, Research extensometer, and Hilliff chapatti press as tools for standardization and objective assessment of chapatti dough.

Shurpalekar, S. R. and Prabhavathi, C. (1976) Brabender Farinograph, Research extensometer, and Hilliff chapatti press as tools for standardization and objective assessment of chapatti dough. Cereal Chemistry, 53 (4). 457-469, 6 ref..

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Abstract

The successful use of the Brabender Farinograph, Henry Simon Research extensometer, and Hilliff chapatti press for standardization and objective evaluation of chapaui doughs based on 93-95% extraction wheat flour (Olta) has been demonstrated. With a 50-g mixing bowl in lever position 1:3 of the farinograph. water absorption (%) and mixing lime for any wheat flour could be detennined by running a farinogram at the optimum dough consistency of 500 ± 20 BU. Optimum conditions for preparation of a chapatti dough were: 1 min of initial mixing, followed by a 5~mill rest period, and filial mixing until 1-2 min after the chapalti dough had attained the maximum consistency. The rolling characteristics of chapatti dough, as reflected by its stretching and spreading properties, could be objectively evaluated using the extensometer and the chapalli press, respectively. The farinograph'mixed dough could be rolled into chapatties immediately, lhereby avoiding the conventional rest period o[ about I hr. Based on the standard doughs thus obtained, the chapaui-making quality of six varieties of Indian aestivum wheats was evaluated

Item Type: Article
Uncontrolled Keywords: Brabender Farinograph, chapati doughs, Hilliff chapatti press, extensometer
Subjects: 600 Technology > 02 Engineering & allied operations
600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Feb 2015 07:03
Last Modified: 05 Feb 2015 07:03
URI: http://ir.cftri.com/id/eprint/3220

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