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Factors Influencing the Response of Improvers to Commercial Indian Wheat Flours

Ravi, R. and Haridas Rao, P. (1995) Factors Influencing the Response of Improvers to Commercial Indian Wheat Flours. Journal of Food Science and Technology, 32 (1). pp. 36-41.

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Abstract

Effect of potassium bromate and ascorbic acid on rheological characteristics and bread making quality of Indian commercial wheat flours was studied. Ascorbic acid brought about greater change in the extensograph characteristics and improvement in the baking quality, as compared to potassium bromate. Soft wheat flour responded more than medium or hard wheat flours to improvers. The effect of potassium bromate on rheological characteristics was more pronounced, when pH of dough was lowered to less than 5.0. Potassium bromate and ascorbic acid brought about a greater improvement in milk bread as compared to other varieties such as plain, sugar, and fruit bread.

Item Type: Article
Uncontrolled Keywords: Potassium bromate, Ascorbic acid, Indian commercial wheat flour, Rheology, Organolcptίc evaluation, Formulation, Bread
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Dec 2007 09:20
Last Modified: 28 Dec 2011 09:32
URI: http://ir.cftri.com/id/eprint/1583

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