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Design and Development of Roti Making Machine

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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

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CNC Router, Wood, Marking, Analysis, Mechanical Drive

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"Design and Development of Roti Making Machine", International Journal of Emerging Technologies and Innovative Research ( | UGC and issn Approved), ISSN:2349-5162, Vol.4, Issue 4, page no. pp138-140, April-2017, Available at : &

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Published Paper ID: JETIR1704033
Registration ID: 170201
Published In: Volume 4 | Issue 4 | Year April-2017
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Page No: 138-140
ISSN Number: 2349-5162

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UGC and ISSN Approved Journal | Call For Paper
(Volume 4 | Issue 12 | December 2017 |Impact factor 5.87)

Call For Paper | Volume 4 | Issue 12 | Impact factor 5.87

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