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Preparation of semolina-like product from soft wheat.

Rama Rao, G. and Swaminathan, M. (1954) Preparation of semolina-like product from soft wheat. Journal of Scientific and Industrial Research, 13A. pp. 379-381.

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Abstract

Soft wheat yields mainly flour and does not lend itself to the preparation of semolina-like products by the usual commercial process applicable to hard wheat. As these products are preferred to flour in the rice-eating areas, the possibility of making such products from soft wheat has been investigated. As a result of these investigations, a process has been developed for the preparation of a semolina-like product from soft wheat. A brief account of this work is reported in this paper.

Item Type: Article
Uncontrolled Keywords: semolina-like products, durum, common hard wheat, soft wheat
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Sep 2012 05:42
Last Modified: 17 Sep 2012 05:42
URI: http://ir.cftri.com/id/eprint/4970

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