ISSN: 2349-5162 | Impact Factor: 4.14

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Published in:

Volume 4 Issue 4
April-2017
eISSN: 2349-5162

Unique Identifier

JETIR1704033

Page Number

138-140

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Title

Design and Development of Roti Making Machine

Abstract

Flat breads are very popular especially in those parts of the world where bread constitutes a major source of dietary protein and calories. There are several forms of flat bread, and the variation is mainly in terms of ingredient, technology, and quality. Several modifications in the formulations have been made in the recent past in order to improve the quality and delicacy of these food products. With urbanization and industrialization, the demand for ready to eat and easy to carry products resembling flat bread in appearance, but having desirable qualities of bread offers one exciting possibility to this effect. In India, wheat is one of the daily staples, consumed in the form of different flat breads such as Chapati, Parotha, Phulka, Puri and Tandoori Roti. Different wheat varieties have been used for the production of flat breads. In recent years, many researchers have tried to improve ingredient level, baking properties, organoleptic characteristics, nutritional value and extension of the shelf life of flat bread. They are usually produced from a simple recipe consisting of flour, salt and water in varying proportions, however, sometimes the manufactures also use optional ingredients like yeast fat, skim milk powder and certain additives like emulsifiers, hydrocolloids, enzymes and preservatives for quality improvement and shelf life enhancementIndex

Key Words

CNC Router, Wood, Marking, Analysis, Mechanical Drive

Cite This Article

"Design and Development of Roti Making Machine", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.4, Issue 4, page no.138-140, April-2017, Available :http://www.jetir.org/papers/JETIR1704033.pdf

Publication Details

Published Paper ID: JETIR1704033
Registration ID: 170201
Published In: Volume 4 | Issue 4 | Year April-2017
DOI (Digital Object Identifier):
ISSN Number: 2349-5162

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Impact factor: 4.14

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