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Uniaxial compressibility of blackgram doughs blended with cereal flours.

Sila, Bhattacharya and Suvendu, Bhattacharya and Narasimha, H. V. (1999) Uniaxial compressibility of blackgram doughs blended with cereal flours. Journal of Texture Studies, 30 (6). pp. 659-675.

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Abstract

Papad is a toasted or deep fried snack, composed primarily of black gram meal, salt and spices, and is popular in Southeast Asian countries, including India. Uniaxial compression characteristics of papad dough (moisture content 62%, dry basis), made from black gram meal after incorporation of different types of cereal (rice, sorghum and wheat) flours at different levels (20 and 40%), were determined. Stress-strain data were interrelated by a power law type equation. Sensory properties (stickiness, firmness, elasticity and ease of flattening/rolling) were correlated with energy for compression, deformability modulus and apparent bioaxial elongational viscosity. Doughs made with black gram meal only (i.e. no supplementation with cereal flours) were inelastic. Doughs made with 20% rice or wheat blends were also inelastic, although dough samples supplemented with sorghum were elastic. The deformability modulus for sorghum doughs was extremely high. The black gram dough made with no cereal flours, together with wheat blended doughs were the easiest to roll/flatten. Blended dough consisting of wheat flour (at 20 and 40% level) or rice flour up to 20% level was suitable for making cereal-blended papad doughs.

Item Type: Article
Uncontrolled Keywords: BAKERY-PRODUCTS; CEREAL-PRODUCTS; COMPRESSIBILITY-; DOUGH-; FLOURS-; LEGUMES-; BLACK-GRAM; CEREAL-FLOURS; LEGUME-MEAL; PAPADS-
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Jun 2011 11:16
Last Modified: 28 Dec 2011 10:00
URI: http://ir.cftri.com/id/eprint/7697

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