![]() ![]() The Tandoor oven generates heat in excess of 700 ☏ which contributes unique flavor and texture attributes in unleavened flat breads. Naan was formed into a teardrop shaped disc (2-3mm thickness, 150-180 mm diameter) and applied to the inner walls of the tandoor where it was exposed to direct heat from the oven wall. While yeast adds flavor, steam formed in the high temperature tandoor oven is the primary leavening agent. Flavor was imparted by yeast fermentation and high temperature processing. The effect of conventional and par baking and storage at two different temperatures (ambient and -18 ☌) of Naan was evaluated by analyzing texture, shelf life, rheological and sensory parameters. Par-baked pizza crust can be employed as a ready to cook food product. Par-baked naan has potential application for pizza crust production in the frozen food industry. The focus of the study was to explore the rheology of par-baked naan and conventional baked naan for textural and aesthetic traits. Moderate to high protein wheat varieties (Alice white wheat variety, All-Purpose Flour and Low Protein Flour are red wheat varieties) were used in product development. ![]() Naan is a high quality leavened wheat flat bread that is consumed fresh. ![]()
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