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Pearling as a method of refining jower and wheat and its effect on their chemical composition.

Raghavendra Rao, S. N. and Desikachar, H. S. R. (1964) Pearling as a method of refining jower and wheat and its effect on their chemical composition. Journal of Food Science and Technology , 1. pp. 40-42.

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Abstract

Jowar {Sorghum vulgare), bread wheat and jave wheat {Triticum dicoccum) were pearled by incipient wetting with 3-5 per cent moisture, equilibration for 5-10 minutes followed by polishing in a rice mill. 10 per cent polishing for sorghum and 5-6 per cent polishing for bread and jave wheats represented an optimal stage of polishing with maximum removal of bran and minimum loss of nutrients. The polished samples made into flour showed improved qualities for culinary use. Polished wheat could also be cooked in the form of whole grains.

Item Type: Article
Uncontrolled Keywords: jowar wheat pearling method refining
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Mar 2009 06:26
Last Modified: 28 Dec 2011 09:41
URI: http://ir.cftri.com/id/eprint/2843

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