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Influence of grinding method on some physicochemical characteristics of whole wheat flour and its suitability for the preparation of tandoori roti.

Saxena, D. C. and Rao, P. H. (1997) Influence of grinding method on some physicochemical characteristics of whole wheat flour and its suitability for the preparation of tandoori roti. Sciences des Aliments, 17 (2). 183-191, 19 ref..

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Abstract

Studies were conducted to assess effects of milling method (hammer, pin, plate or roller mills) used for preparation of whole wheat flour on quality of the flour and of tandoori roti (unleavened flat bread) prepared from the flour. The flour quality properties studied included particle size distribution, composition, enzyme activities, amylograph properties and rheological properties of dough. Tandoori roti quality characteristics studied included moisture and total sugar contents, shear value, colour and sensory properties. Damaged starch content, diastatic activity and water absorption capacity were greatest in plate milled flour and lowest in roller milled flour. Dough made from plate milled flour was more viscous than dough made from the other flours. Grinding of wheat in a plate mill resulted in greater protein denaturation than the other grinding methods. Tandoori roti made from plate milled flour had soft texture and a sweetish taste, and were preferred to the other samples. Suitability of the other flours for manufacture of tandoori roti decreased in the order hammer milling > pin milling > roller milling.

Item Type: Article
Uncontrolled Keywords: BAKERY-PRODUCTS; BREAD-; CEREAL-PRODUCTS; CEREALS-; FLOURS-CEREAL; MILLING-; PROCESSING-; WHEAT-; ROTI-; WHEAT-FLOUR
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Dec 2017 06:32
Last Modified: 19 Dec 2017 06:32
URI: http://ir.cftri.com/id/eprint/7808

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