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Bread and chapati making quality of Indian durum wheats.

Prabhavathi, C. and Haridas Rao, P. and Shurpalekar, S. R. (1976) Bread and chapati making quality of Indian durum wheats. Journal of Food Science and Technology, India, 13 (6). 313-317, 5 ref..

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Abstract

28 var. of Indian durum wheats and their blends with a soft Triticum aestivum wheat, Chhoti lerma, have been studied for bread making and chapatti making quality. Var. Local red, Amrit, A-206, A-1-1-2-3, HD-4519 and HD-4530 as such had excellent bread making quality and may be categorized as bread type durums. 10 var.: Local red, Amrit, NI-5759, A-1-8-1, HI-7597, WL-1002, HD-4519, HD-4530, HD-4502 and A-9-30-1, when blended with Chhoti lerma even at 15% level, gave excellent bread. Chapattis made from 93-95% extraction flour (atta) from 14 durum var. as such, were of excellent quality; while most of the Chhoti lerma blends with different durums at 15-25% level gave excellent chapattis. Unlike bread wheats, no correlation was observed between the farinograph water absorption of the flour and the chapatti making quality. Only HD-4530 and HD-4519, when used as such or in a blend with Chhoti lerma, gave excellent bread as well as chapattis.

Item Type: Article
Uncontrolled Keywords: WHEAT-; chapattis manufacture quality of Indian durum wheat; breadmaking quality of Indian durum wheat; CHAPATTIS-; wheat, chapattis manufacture quality of Indian durum; BREADMAKING-; wheat, breadmaking quality of Indian durum
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Mar 2010 07:18
Last Modified: 22 Oct 2018 05:44
URI: http://ir.cftri.com/id/eprint/3221

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