| || Preliminary studies on the baking of chapatties
Author : Majumdar, N.C. ;Parthasarathy, N.V.V.
Source : Defence Science Journal ; Vol:4(1) ; 1954 ; pp 27-35
Subject : 641 Food Sciences
Keywords : Bake
Abstract : Assuming that the degree of baking is determined by percentage loss of moisture content, and that conduction of heat is the predominant factor in the baking of the 'Chapatties', an equation has been derived on the basis of a few simplifying assumptions, expressing the percentage moisture loss as a function of baking time and thickness of chapatties. The limitations of the equation have been discussed in the light of some preliminary observations taken under laboratory conditions, and the equation has been modified accordingly, in order to represent the experimental data with reasonable accuracy.