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Effect of hydrocolloids on the rheological, microstructural and quality characteristics of parotta-an unleavened Indian flat bread

Smitha, S. (2007) Effect of hydrocolloids on the rheological, microstructural and quality characteristics of parotta-an unleavened Indian flat bread. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: A survey of literature revealed that no data was available on the effect of hydrocolloids on the rheological properties of wheat flour dough in relation to quality of parotta. This study was undertaken to determine the rheological,microstructural characteristics of wheat flour dough and quality of parotta as influenced by hydrocolloids. Influence of hydrocolloids on the storage characteristics of parotta was also determined. The results of the studies was useful in identifying the gums for improving the dough characteristics, quality of parotta as well as storage characteristics of parotta.
Uncontrolled Keywords: wheat flour parotta hydrocolloids rheological properties microstructural characteristics
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jul 2007 06:03
Last Modified: 28 Dec 2011 09:29
URI: http://ir.cftri.com/id/eprint/1345

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