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    Gilbert Kamanzi
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    This document provides recipes for making chapati with varying amounts of soy flour added. The control recipe calls for 100g wheat flour, 1.5g salt, 1.5ml oil and 60ml water. Recipes with 25%, 30%, 35% and 40% soy flour replaced the wheat flour and required slightly more water - 65ml, 70ml, 75ml and 80ml respectively. The ingredients were mixed and kneaded into dough balls, rolled out and baked on a hot pan.

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    This document provides recipes for making chapati with varying amounts of soy flour added. The control recipe calls for 100g wheat flour, 1.5g salt, 1.5ml oil and 60ml water. Recipes with 25%, 30%, 35% and 40% soy flour replaced the wheat flour and required slightly more water - 65ml, 70ml, 75ml and 80ml respectively. The ingredients were mixed and kneaded into dough balls, rolled out and baked on a hot pan.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    36 views1 page

    16 - Appendix III PDF

    Uploaded by

    Gilbert Kamanzi
    This document provides recipes for making chapati with varying amounts of soy flour added. The control recipe calls for 100g wheat flour, 1.5g salt, 1.5ml oil and 60ml water. Recipes with 25%, 30%, 35% and 40% soy flour replaced the wheat flour and required slightly more water - 65ml, 70ml, 75ml and 80ml respectively. The ingredients were mixed and kneaded into dough balls, rolled out and baked on a hot pan.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 1

    APPENDIX -III

    Recipe for Chapati preparation

    A. Sample 1 -Control recipe


    Ingredients:
    Wheat flour -100 g
    Salt - 1.5 g
    Oil - 1.5 ml
    Water - 60 ml

    a. Mixed flour + oil + salt. Added water gradually and knead till it
    becomes soft and smooth.
    b. Divide into 6 equal portions. Make smooth ball with the help of fmgers
    and palm.
    c. Roll into uniformly thick round sheet.
    d. Bake on a previously heated iron pan - ‘Tava’. Initially bake slightly on
    one side, turn to other side and puff it on flame.

    B. Sample 2 - Experimental Sample

    25% of processed soy flour was added while making dough. The other
    ingredients and procedure of making dough remains same as standard sample.
    However the water required was 65 ml.

    C. Sample 2 - Experimental Sample

    30% of processed soy flour was added while making dough. The other
    ingredients and procedure of making dough remains same as standard sample.
    However the water required was 70 ml.

    D. Sample 2 - Experimental Sample

    35% of processed soy flour was added while making dough. The other
    ingredients and procedure of making dough remains same as standard sample.
    However the water required was 75 ml.

    E. Sample 2 - Experimental Sample

    40% of processed soy flour was added while making dough. The other
    ingredients and procedure of making dough remains same as standard sample.
    However the water required was 80 ml.

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