Abstract
Roti was prepared from flour of 90% extraction which contain- ed 12.6% protein and 1.2% ash. Farinographic curve revealed that water absorption of flour was 65.5% and dough development time was 9.5 minutes (min.} Addition of 1% of 2% common salt increased the water absorption to 69% and dough development lime to 10 min. and 12 5 min., respectively, The dough containing 0.375% yeast and 0.25%, baking soda was subjected to fermenta- tion for 45 min. at 30°C and relative humidity (RH) 75%. After flattening, dough was subjected to secand proofing at 35°C and RH 90% for 10 min. and then baked. The quality of roti was judged after production at intervals of 4,12,20,.24 and 32 hours for appearance, breakability, sponginess, foldingability, softness, and taste and fiavour. Roti was more elastic and soft when fresh and remained soft and showed less breakability after 24 hours of storage . in polyethylene bags.

Abdul Majeed, Salim ur-Rehman , M. Ismail Siddique. (1987) Development of technique and for nulation for roti production on automatic plants, , Volume 24, Issue 3.
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