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Review Papers | Home Science | India | Volume 5 Issue 10, October 2016

Ergonomics of Bread Making Tools ? A Review

P. Rajya Lakshmi ^[4] | Dr. D. Ratna Kumari ^[4]

Abstract: The most common activity in all homes is cooking. The diet consciousness of people in the present days has lead to an increase in Indian bread consumption irrespective of region. Indian breads made of wheat flour and served hot at breakfast, lunch or dinner, and are eaten with dry and semi liquid vegetable preparations, as well as with gravies and other adjuncts. Women spend most of their time in this activity. Indian bread making tools aid to perform this job safely, efficiently and comfortably even in adverse working conditions reinforcing strength and effectiveness of hands. Different varieties of Indian bread include Chapathi, puri, phulka, roti, parotta, bathura and naan are the main traditional products which form the staple items in the diet of the majority of the population. The common tools used in Indian bread making are the Rolling board and Rolling pin, which are available in a variety of materials and sizes. In India these are must-haves in the kitchen. The review was collected and ergonomically designed tools should be of high quality, lightweight and the heavy weight tools should be suspended or counterbalanced. The handles should be of the correct size to allow control and comfort the tool should be bent, not the wrist, and the tools should be of firm grip so as to use less energy and be less likely to slip. All of these factors should be considered when choosing or recommending the best adaptive tools.

Keywords: Posture, Anatomy, Grip strength, Palm Index, Heart Rate

Edition: Volume 5 Issue 10, October 2016,

Pages: 185 - 191

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