Influence of sodium chloride and sodium carbonate on the distribution of flour components in blackgram (Phaseolus mungo) papad.

Influence of the commonly used additives sodium chloride and sodium carbonate on the distribution of flour components in blackgram (Phaseolus mungo) papad has been studied. Histological picture of the papad indicates that sodium chloride helps in uniform distribution of the flour components in the papad. Frying characteristics of papad show that sodium chloride brings about significant lateral expansion, while sodium carbonate has no effect. The beneficial effect of sodium chloride could not be correlated with the solubility of blackgram proteins.