Record Details

Survey of the Quality Characteristics of Tandoori Dough and Tandoori Roti

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/1585/
JFST-04-95
 
Title Survey of the Quality Characteristics of Tandoori Dough and Tandoori Roti
 
Creator Saxena, D. C.
Haridas Rao, P.
 
Subject 14 Physical properties
26 Bakery products
 
Description The flour, dough and tandoori roti samples, collected from different sources, were assessed for various quality characteristics. In general, survey indicated the use of the mill atta in preparing tandoori roti and the use of salt in the formulation. The dough was of softer consistency due to higher amount of water (75-80%) added. The shape of the tandoori rotis was found to be circular, with a diam of about 18 cm and thickness of 4.5 mm. However, texture of tandoori rotis varied widely, as indicated by the shear value ranging from 16.9 to 52.5 N and sensory textured score from 3.3 to 6.5. The tandoori rotis prepared from whole wheat flour had
softer texture and better flavour. The moisture content in tandoori roti ranged from 31.7 to 40.2 %, which is higher than that of chapati (25-30 %).
 
Date 1995
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/1585/1/JFST1995_32%281%29_74-76.pdf
Saxena, D. C. and Haridas Rao, P. (1995) Survey of the Quality Characteristics of Tandoori Dough and Tandoori Roti. Journal of Food Science and Technology, 32 (1). pp. 74-76.