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Effect of Ingredients on the Quality of Whole Wheat Flour Bread

Indrani, D. and Venkateswara Rao, G. (1992) Effect of Ingredients on the Quality of Whole Wheat Flour Bread. Journal of Food Science and Technology, 29 (6). pp. 360-363.

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Abstract

The improvement in the quality of whole wheat flour bread with 8% fat, 0.5% sodium stearoyl -2-lactyIate (SSL) and 20 ppm potassium bromate was better by sponge and dough method compared to that by straight dough and mechanical dough development methods. The specific loaf volume decreased with the increase in sugar content beyond 5.0% in straight dough and sponge and dough methods but remained unaffected in mechanical dough development method. Maximum increase in specific loaf volume was caused by 200 ppm ascorbic acid in mechanical dough development method and by 0.5% SSL in straight dough and sponge and dough methods. With optimum levels of all ingredients, maximum improvement in the quality of whole wheat flour bread was obtained by sponge and dough method.

Item Type: Article
Uncontrolled Keywords: whole wheat flour bread ingredients quality
Subjects: 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 08:57
Last Modified: 28 Dec 2011 09:32
URI: http://ir.cftri.com/id/eprint/1579

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