Date of Publication :24th February 2023

Abstract: Chapatti is the basic need of Asian countries and a major product of wheat. With the advancements in every field of life, food production is also shifting towards automation. This study was conducted for the development of the chapatti making process by fabricating an automatic chapatti maker, especially for hotels and public mess. The new compatible, low cost, hygiene, easy to operate machine was fabricated and optimized for chapatti baking conditions. The developed machine was optimized for the production of 600 chapattis per hour. The effect of dough sheet thickness (1.5 to 3mm), baking temperatures (180 to 2400C), baking time (60 to150Sec), puffing temperature (290 to 3200C) and puffing time (15 to 30Sec) were evaluated on the overall quality of chapatti. The baking temperature and time showed a significant affect (α ≤0.05) on the moisture content of chapatti and the puffing conditions also showed a significant effect on the puffing height. The machine was optimized for best results at 2.5 mm thickness of chapatti baked at 2000C for 120Sec (Side1for 40Sec and side 2 for 80Sec), puffed at 3100C for 25 seconds. The developed machine was fabricated with food-grade materials; hence it can be a good alternative to produce hygienic and high-quality chapatti on a large scale.

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