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Factors affecting sheeting characteristics of chapati dough using pneumatic pressure extrusion.

Venkatesh Murthy, K. and Sai Manohar, R. and Haridas Rao, P. (1998) Factors affecting sheeting characteristics of chapati dough using pneumatic pressure extrusion. Journal of Food Science and Technology, 35 (2). 122-127, 10 ref..

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Abstract

Sheeting characteristics of chapatti dough in a chapatti shaping machine, developed on the principle of sheeting by pneumatic pressure extrusion and cutting by circular discs, and as influenced by flour type employed, were studied. The desired consistency of the chapatti dough, as indicated by extrusion time in a Research Water Absorption Meter, was found to be 120

Item Type: Article
Uncontrolled Keywords: BAKERY-PRODUCTS; DOUGH-; FLOURS-CEREAL; RHEOLOGICAL-PROPERTIES; CHAPATTIS-
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread
Divisions: Flour Milling Bakery and Confectionary Technology
Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2012 04:02
Last Modified: 23 Feb 2012 04:02
URI: http://ir.cftri.com/id/eprint/7783

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