A spreader-roller device for objective evaluation of rolling characteristics of papad doughs.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2599/
JFST-90-75 |
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| Title |
A spreader-roller device for objective evaluation of rolling characteristics of papad doughs.
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| Creator |
Shurpalekar, S. R.
Venkatesh, K. V. L. |
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| Subject |
30 Spices/Condiments
14 Physical properties |
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| 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%).
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| Date |
1975
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| 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.. |
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