Uniaxial compressibility of blackgram doughs blended with cereal flours

The uniaxial compression characteristics of papad dough (moisture content 6 2%, dry basis), made from blackgram flour as well as after incorporation of different types of cereal (rice, sorghum and wheat) flours at different le vels (20 and 40%), were determined. The stress-strain data can be interrela ted by a power law type equation. The sensory attributes (stickiness, firmn ess, elasticity and ease of flattening/rolling) were correlated with the en ergy for compression, deformability modulus and apparent biaxial elongation al viscosity. Inelastic doughs resulted from the blackgram dough; doughs wi th 20% rice or wheat blends were also inelastic but sorghum samples were el astic. The deformability modulus for sorghum doughs were extremely high. Th e blackgram dough as well as the wheat blended doughs were the easiest doug hs to roll/flatten. Blended dough consisting of wheat flour (at 20 and 40% level) or rice flour up to 20% level was suitable for making cereal-blended papad doughs.