ICAR Research Data Repository for Knowledge Management

Processing variables such as size of die openings,production rate and initial moisture content on
the discharge temperature and power input used in the
continuous production of Indian unleavened flat bread
(chapati) were studied. The extruder was a specially designed continuous chapati making system. The net specific
energy (NSE) decreased with increasing size of die
openings and moisture content. The total power efficiency
increased with increasing production rate while
NSE values remain unchanged. The discharge temperature
decreased with increased moisture content of the
dough and increased die opening size. The process variables
were optimized for the continuous production of
chapati, based on minimum specific energy and maximum
puffing index. The optimum conditions were
found to be a rate of 40 kg/h, a die opening of 1.4 mm
height!200 mm width and moisture contents of 60%
and 75% (w.b.) for Resultant Atta and Atta, respectively.
Sensory analysis showed that chapatis produced under
the above conditions compared well with traditionally
made chapatis in quality.