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A spreader-roller device for objective evaluation of rolling characteristics of papad doughs.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/2599/
JFST-90-75
 
Title A spreader-roller device for objective evaluation of rolling characteristics of papad doughs.
 
Creator Shurpalekar, S. R.
Venkatesh, K. V. L.
 
Subject 30 Spices/Condiments
14 Physical properties
 
Description A spreader-roller device consisting of a metallic roller running down an inclined plane was used to evaluate the rolling or stretching characteristics of papad doughs based on blackgram, with or without additives (NaCl 7%, Na2CO3 1% or NaCl 7% • Na2CO3 1%), as well as its blends with green gram, horsegram, maize, wheat, rice, and different starches. The increase in area of the strip under the pressure of a roller of known wt. was used as an index of rolling characteristics of the dough. Doughs based on cereals and pulses showed consistently higher increases in area (873-1015 mm-2, i.e. 108-154%) indicating a soft and easy to roll dough which is desirable for papads. Doughs based on blackgram with only Na2CO3 or with starches were difficult to roll as indicated by lower increases in area (72-92%).
 
Date 1975
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/2599/1/JFST_12%282%29_84-86.pdf
Shurpalekar, S. R. and Venkatesh, K. V. L. (1975) A spreader-roller device for objective evaluation of rolling characteristics of papad doughs. Journal of Food Science and Technology, India, 12 (2). 84-86, 2 ref..