Record Details

Influence of grinding method on some physicochemical characteristics of whole wheat flour and its suitability for the preparation of tandoori roti.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/7808/
 
Title Influence of grinding method on some physicochemical characteristics of whole wheat flour and its suitability for the preparation of tandoori roti.
 
Creator Saxena, D. C.
Rao, P. H.
 
Subject 04 Wheat
Indian flat bread
05 Processing and Engineering
 
Description Studies were conducted to assess effects of milling method (hammer, pin, plate or roller mills) used for preparation of whole wheat flour on quality of the flour and of tandoori roti (unleavened flat bread) prepared from the flour. The flour quality properties studied included particle size distribution, composition, enzyme activities, amylograph properties and rheological properties of dough. Tandoori roti quality characteristics studied included moisture and total sugar contents, shear value, colour and sensory properties. Damaged starch content, diastatic activity and water absorption capacity were greatest in plate milled flour and lowest in roller milled flour. Dough made from plate milled flour was more viscous than dough made from the other flours. Grinding of wheat in a plate mill resulted in greater protein denaturation than the other grinding methods. Tandoori roti made from plate milled flour had soft texture and a sweetish taste, and were preferred to the other samples. Suitability of the other flours for manufacture of tandoori roti decreased in the order hammer milling > pin milling > roller milling.
 
Date 1997
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/7808/1/Sciences%20Des%20Aliments%2017%281997%29%20183-191.pdf
Saxena, D. C. and Rao, P. H. (1997) Influence of grinding method on some physicochemical characteristics of whole wheat flour and its suitability for the preparation of tandoori roti. Sciences des Aliments, 17 (2). 183-191, 19 ref..