INFLUENCE OF PROCESS VARIABLES AND FLOUR CHARACTERISTICS OF SORGHUM GENOTYPES ON RHEOLOGICAL PROPERTIES OF DOUGH AND ROTI
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Date
2004-01-23
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University of Agricultural Sciences GKVK, Bangalore
Abstract
INFLUENCE OF PROCESS VARIABLES AND FLOUR
CHARACTERISTICS OF SORGHUM GENOTYPES ON
RHEOLOGICAL PROPERTIES OF DOUGH AND ROTI
ABSTRACT
M. MADHAVI REDdf 2001 MAJOR ADVISOR
NIRMALA B. YENAGI
The present investigation was undertaken to standardize the
traditional methodcf roti preparation for process variables like dry flour addition to
gelatinized mass to prepare dough, baking temperature. Storage of dough and
gelatinized mass dough prepared by cold water, particle size of flour and were
evaluated for dough, roti making baking and roti quality by physical, chemical,
rheological and organoleptic tests. Grain, dough and roti qualities of genotypes
grown in kharif and rabi seasons, harvested at different maturity stages and quality
of flour and roti stored in difffe|f»e«kpackaging materials were also studied. The three
important stages of roti making process viz., dough preparation, roti making and
baking were influenced for different process variables. The optimum conditions for
preparing ideal quality roti with dough of better handling, roti making and baking
qualities are use of four of medium particles size (+80 mesh), dough preparation
with 1:1.5 proportion of gelatinized mass and dry flour, baking temperature of 120''C
storage time of dough for roti preparation not more than 30 min, and storage time of
gelatinized mass up to 6 hrs. Sorghum cultivars grown in rabi season ..j, better
physico-chemical and rheological qualities for end use of roti than khar/f cultivars.
Similarly varieties are superior over hybrids. Though sorghum cultivar harvested at
physiological maturity stage has better functional qualities for roti making than
cultivar harvested at ten days before maturity stage. Sorghum flour stored in
aluminum box had shelf life of 15 days with an excellent dough and organoleptic
qualities. Sorghum flour shelf life can be extended (21 days) without affecting the
functional quality of dough with better organoleptic properties by the use of
laminated pouch. Cane basket is the most suitable material for storage of roti and
its shelf life is about two months with good organoleptic, functional and microbial
qualities.
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