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Effect Of Enzymes And Surfactants On Farinograph, Alveograph And Bread Making Characteristics Of Wheat Flour

Veepul, Lakhanpal (2005) Effect Of Enzymes And Surfactants On Farinograph, Alveograph And Bread Making Characteristics Of Wheat Flour. Masters thesis, University of Mysore.

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Thesis (Masters)
Additional Information: <p align="justify">Effect of enzymes (xylanase, lipase and α-amylase), surfactants (GMS-Glycerol monostearate, SSL-Sodium stearoyl-2-lactylate and DATEM- Diacetyl tartaric ester of monoglycerides) and combination of enzymes and surfactants on dough characteristics and bread quality are investigated.</p>
Uncontrolled Keywords: bread quality enzymes dough characteristics
Subjects: 600 Technology > 08 Food technology > 02 Baking
600 Technology > 08 Food technology > 26 Bakery products
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/400

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