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Suitability of raw and steamed cereal grains for making deep fried preparations.

Narasimha, H. V. and Ananthachar, T. K. and Gopal, M. S. and Desikachar, H. S. R. (1974) Suitability of raw and steamed cereal grains for making deep fried preparations. Journal of Food Science and Technology, 11 (2). pp. 76-78. ISSN 0022-1155

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Abstract

Bajra (Pennisetum typhoides), was found to give a highly crisp deep fried product while wheat and refined wheat flour gave extremely hard products, maize, sorghum and rice coming in between. When the grains were steamed for about 30 min after washing in water the pattern of suitability was markedly altered. Although all the steam treated cereals were better than untreated controls with respect to the crispness of the deep fried products, the improvement was phenomenal in the case of wheat as compared with other grains. The addition of shortening reduced the hardness of the deep fried product while the addition of black gram dhal flour had the reverse effect although the latter gave adhesion to the dough and improved its extrudibility. Steaming of cereals, particulraly wheat and bajra, could be used as a method of reducing the requirement for shortening while preparing deep fried crisp products and for making prepared mixes for them.

Item Type: Article
Uncontrolled Keywords: FRIED-FOODS; fried foods, grain processing for deep; GRAIN-; prepared mixes, grain processing for; PREPARED-FOODS; STEAMING-; prepared mixes, grain steaming for; fried foods, grain steaming for deep
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains
600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Sep 2013 06:29
Last Modified: 18 Sep 2013 06:29
URI: http://ir.cftri.com/id/eprint/7141

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