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Influence of Additives on the Rheological and Bread Making Characteristics of Differently Milled Whole Wheat Flours

Indrani, D. and Venkateswara Rao, G. (1992) Influence of Additives on the Rheological and Bread Making Characteristics of Differently Milled Whole Wheat Flours. Journal of Food Science and Technology, 29 (5). pp. 296-298.

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Abstract

Effect of potassium bromate and ascorbic acid on the dough and bread making characteristics of whole wheat flour milled in hammer,disc, stone, and roller mills indicated that the improvement in the dough properties varied for the differently milled flours. The breads from hammer and roller milled flours were better in quality than those from disc and stone milled flours. Improvement in the quality of breads due to additives was higher in hammer and roller milled flours than in disc and stone milled flours.

Item Type: Article
Uncontrolled Keywords: Additives Whole wheat flour bread making quality roller milled flours hammer milled flours
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
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 05:27
Last Modified: 28 Dec 2011 09:31
URI: http://ir.cftri.com/id/eprint/1576

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