Effect of raw material characteristics on the properties of fried rice-blackgram dough.

@article{Bhattacharya2008EffectOR,
  title={Effect of raw material characteristics on the properties of fried rice-blackgram dough.},
  author={Sila Bhattacharya and Hegde Narasimha},
  journal={International journal of food sciences and nutrition},
  year={2008},
  volume={59 6},
  pages={502-11}
}
The dough, comprising a mixture of rice and blackgram, is shaped in a forming extruder followed by deep frying to obtain a crisp snack. Although it is a popular product in several oriental countries, the details of the role of raw materials and processing conditions are not known. Two different flour mixes obtained from rice and blackgram were studied to investigate the influence of the raw material on product characteristics. Fine particles in one flour mix (70 microm) had a high water-holding… CONTINUE READING

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