ICAR Research Data Repository for Knowledge Management

A laboratory method for preparation of an Indian traditional fermented food - nan has been developed, based on a questionnaire survey and evaluation of the dough and the nan from hotels. Research water absorption meter (RWAM) has been adapted for determining nan dough water absorption (NWA) to arrive at the desired dough consistency, expressed as the dough extrusion time in the range of 65-76 sec. Conditions have been optimised for (i) preparation of the dough based on refined wheat flour (maida), curd/yoghurt, milk, table salt, egg, fat, sugar, food grade sodium bicarbonate and water equivalent to NWA (ii) fermentation and sheeting of the dough and (iii) baking of nan in a gas tandoor (oven).