[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Use of starch phosphate in bread and biscuits.

Leelavathi, K. and Haridas Rao, P. and Shurpalekar, S. R. (1981) Use of starch phosphate in bread and biscuits. Journal of Food Science and Technology, 18 (1). 3-7, 10 ref..

[img] PDF
JFST_Vol.18(1)_3-7.pdf
Restricted to Registered users only

Download (450kB)

Abstract

Starch phosphate (SP) was added at 0.5-5.0% and 0.1-1.0% of wheat flour to improve the bread and biscuit making quality resp. Farinograph characteristics were affected adversely with higher levels ( greater than 1%) of SP. Extensograph characteristics improved at greater than 2% SP. Loaf vol. crumb grain, texture and eating quality of bread deteriorated at higher levels of SP. The spread, hardness and baking strength of biscuits increased at higher levels ( greater than 1.0%) of SP.

Item Type: Article
Uncontrolled Keywords: PHOSPHATES-; wheat flour, starch phosphate & baking quality of; BAKERY-ADDITIVES; FLOUR-SPECIFIC; BREADMAKING-; wheat flour, starch phosphate & breadmaking quality of; BISCUITS-; wheat flour, starch phosphate & biscuitmaking quality of; WHEAT-; starch phosphate & baking quality of wheat flour
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Oct 2010 04:33
Last Modified: 28 Dec 2011 09:55
URI: http://ir.cftri.com/id/eprint/6794

Actions (login required)

View Item View Item