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

Objective measurements of the consistency of chapati dough using a research water absorption meter.

Haridas Rao, P. and Leelavathi, K. and Shurpalekar, S. R. (1987) Objective measurements of the consistency of chapati dough using a research water absorption meter. Journal of Texture Studies, 17 (4). 401-420, 14 ref..

[img] PDF
Journal of Texture Studies 17(1986) 401420.pdf - Published Version
Restricted to Registered users only

Download (755kB)

Abstract

A research water absorption meter (RWAM) was adapted to measure the consistency of chapati doughs made from whole wheat flour (WWF). Doughs of optimum consistency were characterized by an extrusion time of 60 plus/minus 5 s when extruded with an additional wt. of 2 kg, after resting the dough for 20 min. RWAM consistency was significantly correlated to farinograph consistency (r = 0.97) and to hardness (r = 0.96) recorded on a texturometer. The water required to prepare a chapati dough of optimum consistency was determined from a semi-logarithmic plot of the extrusion time of doughs of varying water contents against the water added. Chapati water absorption was determined by multiplying the farinograph water absorption, measured at 500 Brabender units, by a factor of 0.85, or by adjusting the farinograph consistency to 460 plus/minus 20 Brabender units, at a lever setting of 1:3 instead of 1:1. A multiple regression equation derived for predicting chapati water absorption, based on particle size, damaged starch, and protein content, accounted for 88% of the variation.

Item Type: Article
Uncontrolled Keywords: CONSISTENCY-; wheat chapatti dough, consistency detn. water absorption meters for whole; WATER-; SORPTION-; APPARATUS-; DOUGH-; BAKERY-PRODUCTS; WHEAT-; consistency detn. water absorption meters for whole wheat chapatti dough
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 May 2016 06:05
Last Modified: 26 May 2016 06:05
URI: http://ir.cftri.com/id/eprint/6442

Actions (login required)

View Item View Item