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Effect of different baking modes on the physico-chemical and sensory characteristics of tandoori roti.

Saxena, D. C. and Haridas Rao, P. (1996) Effect of different baking modes on the physico-chemical and sensory characteristics of tandoori roti. Zeitschrift fuer Lebensmittel Untersuchung und Forschung, 203 (3). pp. 262-267.

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Abstract

Studies were conducted to determine the effect of baking in various oven types (earthen tandoor, gas tandoor, electric oven and heated plate) on physicochemical and quality characteristics of tandoori roti. Results indicated that extent of gelatinization of starch varied between baking methods. Mean values for samples baked in an earthen tandoor, gas tandoor, electric oven and heated plate were (%): 74.6; 78.4; 90.7; and 88.4. Pasting characteristics of starch isolated from the tandoori roti samples and measured using a Rapid Visco Analyser indicated that peak viscosity was highest (36 SNU) for samples baked in an earthen tandoor and lowest (25 SNU) for samples baked in an electric oven. Concn. of high mol. wt. proteins was lowest in samples baked in earthen and gas tandoors, indicating greater dissociation of proteins during baking in these ovens. Sensory quality (texture, taste and flavour) was best for samples baked in an earthen tandoor.

Item Type: Article
Uncontrolled Keywords: BAKERY-PRODUCTS; BREAD-; OVENS-; ROTI-
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 02 Baking
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: 25 Apr 2012 11:02
Last Modified: 25 Apr 2012 11:02
URI: http://ir.cftri.com/id/eprint/7829

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