+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Characteristics of puri dough and puri based on wheat and composite flours

Characteristics of puri dough and puri based on wheat and composite flours

Journal of Food Science & Technology 29(3): 153-158

Brabender farinograph, General Food texturometer and WB shear press have been successfully adapted for the first time to study objectively the quality characteristics of puri dough and puri based on atta (whole wheat flour)/maida (refined wheat four) with or without upto 33% of flours from maize (Zea mays) Bengalgram (Cicer arietinum) and jowar (Sorghum vulgare). Optimum processing conditions for the preparation of dough of desired consistency and puri arrived at were: (1) water requirement of the dough based on (i) atta: 67 +- 2% (ii) maida: 52-54% and (iii) blends of atta and (a) maize or jowar flour: 63 +- 1% and (b) Bengalgram flour (Besan) 60 +- 1% (2) rolling of dough sheet to 2 mm thickness and 12.5 cm diameter yielding puri with full puffing (3) frying temperature and time: 180 +- 2 degree C and 25-30 sec respectively. The texture and eating quality of maida based puri was inferior to that based on atta, but improved in incorporation of 5-10% bran; however its puffing was affected adversely. Puri of good overall acceptability could be prepared from composite flours based on wheat atta blended with maize/jowar flours at 15% level or with Bengalgram flour at 20% level.

Please choose payment method:

(PDF emailed within 1 workday: $29.90)

Accession: 008290946

Download citation: RISBibTeXText

Related references

Influence of hydroxypropyl methylcellulose on the rheological and microstructural characteristics of whole wheat flour dough and quality of puri. Journal of Texture Studies 40(2): 172-191, 2009

Gli exconiuganti, derivati dalla 1a coniugazione accessoria fra gameti impuri in Cryptochilum echini, producono gametogeni puri e gameti puri, che rinnovano il ciclo principale. Atti Acc Lincei Roma (Ser VI): 3: 459-463, 1926

Evaluation of dough properties of selected composite wheat flours. Cereal Research Communications 32(4): 533-540, 2004

Learning from the puri puri man. Medical Journal of Australia 159(2): 132, 1993

Water soluble nonstarchy poly saccharides of composite flours part 2 the effect of poly saccharides from yam dioscorea and cassava flours on the rheological behavior of wheat dough. Cereal Chemistry 54(4): 813-819, 1977

Some chemical, pasting, rheological and textural characteristics of composite flours based on wheat and tubers. Journal of Food Science and Technology, India 20(6): 308-312, 1983

Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours. Food Science and Nutrition 4(4): 573-587, 2016

Cookies from composite wheat-sesame peels flours: dough quality and effect of Bacillus subtilis SPB1 biosurfactant addition. Food Chemistry 194: 758-769, 2016

Wheat variety Dolis-Puri 35-4 as a restorer of fertility. 1971

The wheat cultivar Dolis-Puri 35-4 as a fertility restorer. Selektsiya i Semenovodstvo 36: 6, 22-23, 1971

Breeding work with Dolis-puri winter wheat.. Selekcija i Semenovodstvo (Breeding and Seed Growing), 9, 27-31, 1951

Influence of physical structure characteristics of wheat flours on dough formation. Getreide Mehl und Brot 33(3): 57-62, 1979

Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients. Journal of Food Science and Technology 52(8): 5129-5137, 2015

Effect of hydrocolloids on the rheological, microscopic, mass transfer characteristics during frying and quality characteristics of puri. Food Hydrocolloids 27(1): 191-200, 2012

Improvement of the Georgian wheat variety Dolis-Puri 35-4 by using backcross method. Tr NII zemledeliya GruzSSR (19): 87-92, 1972