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Effect of Processing Methods on the Quality of Whole Wheat Flour Bread

Indrani, D. and Venkateswara Rao, G. (1992) Effect of Processing Methods on the Quality of Whole Wheat Flour Bread. Journal of Food Science and Technology, 29 (5). pp. 293-295.

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Abstract

Whole wheat flour breads based on straight dough, sponge and dough and mechanical dough development methods were prepared. The specific loaf volume of bread from sponge and dough method was highest (2.44 cc/g) followed by straight dough method (2.31 cc/g) and mechanical dough method (2.13 cc/g). The effect of different methods on the crumb texture of bread was distinct. The crumb texture was very soft, soft and slightly hard for breads by sponge and dough, straight dough and mechanical dough development methods, respectively. The results indicated that sponge and dough method was better suited than straight dough and mechanical dough development methods. However, the breads from different methods possessed wholesome typical wheaty taste.

Item Type: Article
Uncontrolled Keywords: wheat Whole wheat flour breads Processing Methods Quality physical characteristics
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 05 Processing and Engineering
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Dec 2007 05:14
Last Modified: 28 Dec 2011 09:31
URI: http://ir.cftri.com/id/eprint/1575

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