Advertisement

Effect of different baking modes on the physico-chemical and sensory characteristics of tandoori roti

  • D. C. Saxena
  • P. Haridas Rao
Original Paper

Abstract

Studies were carried out to determine the effect of baking, in different types of oven such as an earthen tendoor, a gas tandoor, an electric oven and a heated plate, on the physico-chemical and quality characteristics of tandoori roti. The studies indicated that the extent of gelatinization of starch varied depending on the type of oven used and was found to be 74.6, 78.4, 90.7 and 88.4% in roties baked in an earthen tandoor, a gas tandoor, an electric oven and a heated plate respectively. The pasting characteristics of starch, separated from the tandoori roti sample and measured using a Rapid Visco Analyzer, indicated the highest peak viscosity (36 SNU) for tandoori roti baked in an earthen tandoor and the lowest (25 SNU) for that baked in an electric oven. The concentration of high molecular weight proteins was lower in roti baked in an earthen tandoor and a gas tandoor, indicating greater dissociation of high molecular weight proteins during baking in such ovens. The sensory texture, taste and flavour of roti baked in an earthern tandoor was found to be superior to those baked in other types of ovens.

Key words

Baking modes Tandoori roti Gelatinization Protein profile Sensory quality 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Saxena DC, Rao PH, Rao KSMS Raghava (1995) J Food Eng 26: 209–217Google Scholar
  2. 3.
    Matz JA, Matz TD (1978) Ovens and Baking. In: Cookie and cracker technology, 2nd edn. AVI, Westport, Conn., p. 288Google Scholar
  3. 4.
    Walker CE (1987) Impingent oven technology-Part I. American Institute of Baking. Technical Bulletin IX (11)Google Scholar
  4. 5.
    Pyler EJ (1988) Baking science and technology, 3rd edn. Sosland, Kansas City, Mo., p 1184Google Scholar
  5. 6.
    Saxena DC, Rao PH (1996) Sci Aliments (in press)Google Scholar
  6. 7.
    Rao PH, Leelavathi K, Shurpalekar SR (1986) Cereal Chem 63: 297–303Google Scholar
  7. 8.
    Approved methods of the American Association of Cereal Chemists. AACC, St. Paul, Mn. 1983Google Scholar
  8. 9.
    Chiang BY, Johnson JA (1977) Cereal Chen 54: 429–435Google Scholar
  9. 10.
    Steel GD, R Torrie JH (1960) Principles of statistics. Mc-Graw Hill, New YorkGoogle Scholar
  10. 11.
    Walker CE (1993) Principles of baking—heat transfer, how and why? Presented at the American Institute of Baking, short course on Grain Foods Process Systems Technology, 28–30 June 1993Google Scholar
  11. 12.
    Yasunaga T, Bushuk W, Irvine GN (1968) Cereal Chem 45: 269–279Google Scholar
  12. 13.
    Faridi HA, Rubenthaler GL (1984) Cereal Chem 61: 151–154Google Scholar
  13. 14.
    Morad MM, D'Appolonia BL (1980) Cereal Chem 57: 239–241Google Scholar
  14. 15.
    Mousa ET, Ibrahim RH, Shuey WC, Maneval RH (1979) Cereal Chem 56: 563–566Google Scholar
  15. 16.
    Jeanjean MF, Damidaux R, Feillet P (1980) Cereal Chem 57: 325–331Google Scholar

Copyright information

© Springer-Verlag 1996

Authors and Affiliations

  • D. C. Saxena
    • 1
  • P. Haridas Rao
    • 1
  1. 1.Milling and Baking Technology DepartmentCentral Food Technological Research InstituteMysoreIndia

Personalised recommendations