Poster Presentation

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1 Comment

Go to the profile of Shyam Sablani
Shyam Sablani 4 months ago

Good work Mayuri! Hope you will recall my name. You are certainly doing a very interesting work. Over the years I have picked up Indian cooking (with my educational background in heat and mass transfer) but I can not bake chapati like my wife, her chapatis fully puff 100% of the time. My thinking is -  it is the level of heat (gas cooktop setting i.e. temperature of tava and time) determines formation of perfect crust (low vapor permeability with minimal change in color) leading to significant entrapment of water vapor leading to puffing. With your mechanistic understanding of the process, how would you guide a novice cook (like me) to bake a fully puffed chapati? Say hello to Ashim! Shyam Sablani from WSU.