Journal of Current Research in Food Science
  • Printed Journal
  • Refereed Journal
  • Peer Reviewed Journal

P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2021, Vol. 2, Issue 2, Part A
The effect of flour particle size distribution on sorghum gluten-free flat bread quality (Roti)


Author(s): Gajmal DB, Dr. Pawar VS, Shinde EM and Shingote AB

Abstract: The aim of this analysis was to see how the particle size distribution of sorghum flour affected the gluten-free roti formulation. Distinct roti formulations were developed using four different sorghum flour fractions (150µm, 250µm, 350µm, 450µm) obtained by sieving. Dimension, texture, and color of the rotis all were evaluated. The hydration properties of flour and the rheology of roti dough were also tested. From a culinary standpoint, sorghum roti has its own set of benefits. It is rich in dietary fibre but also easy to digest since it is made from cereals. It does, however, have a rather short shelf life. After 10-15 hours of preparation, it becomes dried and rotten. A good roti should be smooth, fluffy, and slightly sweet, with a distinctive delicious taste

Pages: 01-04 | Views: 129 | Downloads: 85

Download Full Article: Click Here
How to cite this article:
Gajmal DB, Dr. Pawar VS, Shinde EM, Shingote AB. The effect of flour particle size distribution on sorghum gluten-free flat bread quality (Roti). J Curr Res Food Sci 2021;2(2):01-04.
Journal of Current Research in Food Science