Optimization of the continuously extruded unleavened flat bread (chapati) process

Processing variables such as size of die openings, production rate and init ial moisture content on the discharge temperature and power input used in t he continuous production of Indian unleavened flat bread (chapati) were stu died. The extruder was a specially designed continuous chapati making syste m. The net specific energy (NSE) decreased with increasing size of die open ings and moisture content. The total power efficiency increased with increa sing production rate while NSE values remain unchanged. The discharge tempe rature decreased with increased moisture content of the dough and increased die opening size. The process variables were optimized for the continuous production of chapati, based on minimum specific energy and maximum puffing index. The optimum conditions were found to be a rate of 40 kg/h, a die op ening of 1.4 mm height x 200 mm width and moisture contents of 60% and 75% (w.b,) for Resultant Atta and Atta, respectively. Sensory analysis showed t hat chapatis produced under the above conditions compared well with traditi onally made chapatis in quality.