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Effect of key factors on mechanical sheeting characteristics of chapati dough made from whole wheat flour and resultant atta.

Raghavan, C. V. and Sai Manohar, R. and Haridas Rao, P. (1994) Effect of key factors on mechanical sheeting characteristics of chapati dough made from whole wheat flour and resultant atta. Journal of Food Science and Technology, 31 (3). 202-206, 13 ref.. ISSN 0022-1155

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Abstract

The possibility of using an automatic pizza making machine for mechanical sheeting of chapatti dough made from either traditional wheat flour or atta was studied. Key factors such as shape and size of initial dough feed, roller clearance, flour type, and optional ingredients were investigated to assess their effects on sheeting properties of the dough. The clearance needed to obtain a circular shaped chapatti of 15 cm diam. and 2 mm thickness was 3.6 and 1.8 mm for the primary and secondary pair of rollers, respectively. Addition of salt to the dough improved sheeting properties and also the chapatti shape. Inclusion of fat (4.0%) adversely affected sheeting properties, resulting in an oval-shaped chapatti. Dough made from atta had better sheeting properties than that made from wheat flour. Overall quality of chapattis made using the mechanical sheeting machine compared well with those that were hand sheeted. [From En summ.]

Item Type: Article
Uncontrolled Keywords: BAKERY-PRODUCTS; CEREAL-PRODUCTS; DOUGH-; PROCESSING-; CHAPATTIS-
Subjects: 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: 08 May 2012 09:40
Last Modified: 08 May 2012 09:40
URI: http://ir.cftri.com/id/eprint/7908

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