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Utilization of milo in bakery products.

Haridas Rao, P. and Shurpalekar, S. R. (1976) Utilization of milo in bakery products. Journal of Food Science and Technology, India, 13 (6). 293-299, 9 ref..

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Abstract

A simple method of pearling and grinding has been described to obtain acceptable grade milo (reddish brown sorghum) flour of 80% extraction. In trials on Buhler roller mill, conditioning of milo decreased the flour yield from 61.6 to 53.6%. The yield could be increased to 74.4% by remilling the shorts fraction. less than10% of milo flour (80% extraction) could be blended with maida (white flour) for bread making without any adverse effect. By using potassium bromate, glyceryl mono-stearate and sodium stearoyl lactylate the blending level for preparing satisfactory bread could be increased to 25%. A biscuit preparation based on 80:20 blend of maida and milo flour compared well with biscuits based only on maida.

Item Type: Article
Uncontrolled Keywords: BREADMAKING-; milo, breadmaking quality of; BISCUITS-; milo maida blends for biscuits; milo maida blends, breadmaking quality of; FLOUR-(SPECIFIC); biscuits, milo maida blends for; SORGHUM-; breadmaking quality of milo
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Mar 2010 07:11
Last Modified: 23 Mar 2010 07:11
URI: http://ir.cftri.com/id/eprint/7055

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