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Studies on the Use of Garlic in Bread

Venkateswara Rao, G. and Savithri, G. D. and Indrani, D. (1992) Studies on the Use of Garlic in Bread. Journal of Food Science and Technology, 29 (3). pp. 147-149.

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Dough properties of wheat flour with the addition of 2, 4, 6 and 8% garlic extract showed a gradual adverse effect on the strength of the dough. As the garlic extract increased from 0 to 8%, farinograph dough stability decreased from 5.0 to 3.0 min and mixing tolerance index increased from 80 to 160 BU while mixograph and extensograph area values decreased from 69.6 to 52.5 cm2 and 192 to 53 cm2 respectively. Bread with garlic flavour and without any deleterious effect on its quality could be made with 2% addition of garlic extract.

Item Type: Article
Uncontrolled Keywords: garlic bread dough properties
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Dec 2007 11:26
Last Modified: 29 Oct 2018 04:03
URI: http://ir.cftri.com/id/eprint/1566

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