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Effect of Improvers on the Quality of Whole Wheat Flour Bread

Indrani, D. and Venkateswara Rao, G. (1992) Effect of Improvers on the Quality of Whole Wheat Flour Bread. Journal of Food Science and Technology, 29 (6). pp. 357-359.

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Abstract

Effect of improvers on the quality of whole wheat flour bread showed an increase in the specific loaf volume to varied levels. Sodium stearoyl-2-lactylate showed highest response in improving the specific loaf volume followed by polyoxyethylene sorbitan monostearate,glycerol-monostearate, polyoxyethylene sorbitan monopalmitate, diacetyl tartaric acid esters of mono-glycerides and soya lecithin. The crumb characteristics of whole wheat flour bread are also improved, while the crust shape, crumb colour and typical wheaty taste of whole wheat flour bread were unaffected.

Item Type: Article
Uncontrolled Keywords: whole wheat flour bread quality emulsifiers Improvers
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 05:42
Last Modified: 28 Dec 2011 09:31
URI: http://ir.cftri.com/id/eprint/1578

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