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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.

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