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.
