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Optimization of ingredients and process conditions for the preparation of tandoori roti using response surface methodology.

Saxena, D. C. and Haridas Rao, P. (1996) Optimization of ingredients and process conditions for the preparation of tandoori roti using response surface methodology. International Journal of Food Science and Technology, 31 (4). 345-351, 16 ref..

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Abstract

Tandoori roti is a wheat based Indian bread product similar in appearance to Arabic bread. Relationships between the ingredient variables (water and salt) and processing variables (mixing time, and baking time and temp.) that affect product quality were studied, and a set of optimum processing conditions was established. A model capable of predicting the quality of tandoori roti was developed using response surface methodology. Optimum conditions that produced max. sensory score were: moisture content, 720 ml/kg flour; salt level, 11 g/kg flour; mixing time, 3.7 min (in a Hobart mixer at 58 rpm); baking time, 37 s; and baking temp., 425C.

Item Type: Article
Uncontrolled Keywords: BAKERY-PRODUCTS; CEREAL-PRODUCTS; TANDOORI-ROTI
Subjects: 600 Technology > 08 Food technology > 02 Baking
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Jul 2008 10:56
Last Modified: 03 Jul 2015 08:16
URI: http://ir.cftri.com/id/eprint/7833

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