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Brabender farinograph as a tool in the objective evaluation of papad dough.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/3219/
JFST-86-75
 
Title Brabender farinograph as a tool in the objective evaluation of papad dough.
 
Creator Shurpalekar, S. R.
Venkatesh, K. V. L.
 
Subject 30 Spices/Condiments
14 Physical properties
 
Description The Brabender farinograph was sucessfully used for objective assessment of the consistency of papad doughs based on blends of blackgram flour with other pulses, cereals and starches. Subjective parameters (handfeel and rolling property) could be expressed numerically in Brabender units with suitable adjustments of the farinograph. Max. consistency, dough development time and shape of the farinogram curve were dependent on the ingredients and additives used. Fluctuations in the farinogram curve indicated lack of homogeneity or cohesive nature, and dough toughness; they were observed in doughs based on blackgram flour alone or with sodium carbonate only, and its blend with gelatinized starch • salt • sodium carbonate. Doughs based on blends of blackgram flour with rice, maize, corn starch and greengram, all with sodium carbonate and salt, were soft and cohesive.
 
Date 1975
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3219/1/JFST_12%281%29_36-41.pdf
Shurpalekar, S. R. and Venkatesh, K. V. L. (1975) Brabender farinograph as a tool in the objective evaluation of papad dough. Journal of Food Science and Technology, India, 12 (1). 36-41, 4 ref..