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Flour mill streams. II. Suitability for different baked products

Parthasarathi, A. and Leelavathi, K. and Selvaraj, A. and Sidhu, J. S. (1987) Flour mill streams. II. Suitability for different baked products. Indian Miller, 18 (1). pp. 35-37.

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Abstract

Studies were carried out on the different flour streams (4 breaks, B1-B4, and 5 reductions, C1-C5) obtained from the Buhler pilot flour mill, for their suitabilty for bread, cakes, biscuits and cookie making. These streams showed a wide variation in their baking characteristics. The best overall bread making quality was exhibited by B1, B2, C1 and C2 flour streams, but B3 and C3 flour streams gave satisfactory performance in these products. The best overall cake making quality was exhibited by B2, C1, C2 and C4 flour stream, although B1, B3 and C5 gave satisfactory results. [See preceding abstr. for part I.]

Item Type: Article
Uncontrolled Keywords: MILLING-; wheat flour, mill streams & baking quality of; BAKING-; FLOUR-SPECIFIC; WHEAT-; mill streams & baking quality of wheat flour
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 04 Milling
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Jul 2008 10:45
Last Modified: 03 Jul 2015 12:00
URI: http://ir.cftri.com/id/eprint/2034

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