Department of Food Science and Technology, Jawaharlal Nehru Krishi Vishva Vidyalaya, Jabalpur - 482 004, India
For obtaining best quality papads having optimum dough characteristics, the amount of water required was found to be 45 ml/100 g flour for the dough prepared from black gram flour(BGF) alone, whereas for the dough prepared from a blended combination (BGF: DSF, 50: 50), it was 50 ml/100 g f1our. The optimum requirenwnt of papad khar was found to be 4–5 g/100 flour for obtaining better dough characteristics (rolling property) and best frying quality (diametrical expansion) of papads, irrespective of the blend (with or without defated soy flour) combination used.
