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Bread, biscuit and chapati making quality of Indian triticales.

Venkateswara Rao, G. and Ranga Rao, G. C. P. and Vatsala, C. N. and Kumar, G. V. and Shurpalekar, S. R. (1978) Bread, biscuit and chapati making quality of Indian triticales. Journal of Food Science and Technology, India, 15 (1). 11-15, 11 ref..

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Abstract

he possibilities of utilizing triticale (10 var. were tried) in bakery products by blending with 10-80% wheat have been investigated. The poor water absorption and dough stability of triticale flours is improved by the use of 20 p.p.m. potassium bromate (levels tried 10-50 p.p.m.) and 0.5% sodium stearoyl-2-lactylate. The loaf vol. and overall acceptability of triticale breads, which were inferior to those of wheat breads, improved significantly on either blending with equal quantity of wheat maida or 2% gluten. Most of the Indian var. of triticales gave acceptable quality biscuits with desired spread ratio. The chapattis prepared from most of the triticale var. were just acceptable.

Item Type: Article
Uncontrolled Keywords: FLOUR-SPECIFIC; triticale flour, technological properties of; BISCUITS-; triticale biscuits, quality of; BREAD-; triticale bread, quality of; BAKERY-PRODUCTS; triticale chapattis, quality of; TRITICALE-; technological properties of triticale flour; quality of triticale biscuits; quality of triticale bread; quality of triticale chapattis
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Fermentation Technology and Bioengineering
Food Packaging Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Mar 2010 07:01
Last Modified: 30 Dec 2016 11:21
URI: http://ir.cftri.com/id/eprint/3222

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