Cereal Chem 61:28 - 33.  |  VIEW ARTICLE
A Procedure to Produce Pearl Millet Rotis.

M. C. Olewnik, R. C. Hoseney, and E. Varriano- Marston. Copyright 1984 by the American Association of Cereal Chemists, Inc. 

A laboratory procedure for preparing pearl millet rotis was developed. Finely ground meals produced better rotis than coarsely ground meals. Water absorption was critical. If the meal was finely ground and optimum absorption was used, all cultivars tested produced good rotis. Instron stress-relaxation curves were used to predict optimum absorption. Our data indicated that roti doughs are simple powder-water systems, and that cohesion is produced by water holding the powder particles together with capillary-type forces.