EFFECT OF PI\PAD KHAR ANDWArER ONTHE QUALITY CHARACTERISTICS OF'SOYBLENDEDPAPAD

Article Id: ARCC5342 | Page : 86 - 90
Citation :- EFFECT OF PI\PAD KHAR ANDWArER ONTHE QUALITY CHARACTERISTICS OF'SOYBLENDEDPAPAD.Asian Journal Of Dairy and Food Research.2005.(24):86 - 90
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Address : Department of 1f0Qd Science and, T.echnology, Jawah¥lal Nl'lhru ~ishi Vishva Vidyalaya, Jabalpur - 482 004. India

Abstract

For obtaining best quality papads having optimum dough characteristics, the amount of water required was found to be 45 ml/100 g flour for the dough prepared from black gram flour(BGF) alone, whereas for the dough prepared from a blended combination (BGF: DSF, 50: 50), it was 50 ml/100 g f1our. The optimum requirenwnt of papad khar was found to be 4–5 g/100 flour for obtaining better dough characteristics (rolling property) and best frying quality (diametrical expansion) of papads, irrespective of the blend (with or without defated soy flour) combination used.

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