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On the use of potato and cassava flours in soft dough biscuits.

Chandrasekhara, S. and Shurpalekar, S. R. (1984) On the use of potato and cassava flours in soft dough biscuits. Journal of Food Science and Technology, 21 (4). 239-241, 5 ref..

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Abstract

Biscuits were prepared by blending cassava and potato flours at 10, 20, 30 and 40% levels separately along with wheat flour. The biscuits prepared from wheat/cassava blends were of acceptable quality up to 20% cassava; but with 40% blend, biscuits were graded as poor. Potato flour could be used up to 30%; at 40% blend potato flavour became pronounced. Potato flour gave higher values for spread factor than cassava flour. Composite wheat/cassava/potato flours were also blended keeping wheat flour at 60 parts and altering each of the potato and cassava flours to 10:30, 20:20, 30:10 and 40:0. A wheat/cassava/potato blend of 60:20:20 gave biscuits of satisfactory quality. Changing the potato:cassava ratio to 20:30 or 30:20 also yielded satisfactory quality biscuits.

Item Type: Article
Uncontrolled Keywords: FLOUR-SPECIFIC; biscuits, wheat-cassava flour mixes & quality of soft dough; biscuits, wheat-potato flour mixes & quality of soft dough; biscuits, wheat-cassava-potato flour mixes & quality of soft dough; WHEAT-; CASSAVA-; POTATOES-; BISCUITS-; wheat-cassava flour mixes & quality of soft dough biscuits; wheat-potato flour mixes & quality of soft dough biscuits; wheat-cassava-potato flour mixes & quality of soft dough biscuits
Subjects: 600 Technology > 08 Food technology > 23 Vegetables > 02 Potato
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Jun 2016 07:11
Last Modified: 22 Jun 2016 07:11
URI: http://ir.cftri.com/id/eprint/6653

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