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Effect of sugar, fat and emulsifiers on cookies prepared from blends of wheat and blackgram (Phaseolus mungo) flours.

Patel, M. M. and Venkateswara Rao, G. (1996) Effect of sugar, fat and emulsifiers on cookies prepared from blends of wheat and blackgram (Phaseolus mungo) flours. Journal of Food Science and Technology, 33 (4). 326-328, 15 ref.. ISSN 0022-1155

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Abstract

Commercial soft wheat flour was used in blends with blackgram (Phaseolus mungo) flours (BGF) prepared from untreated, roasted and germinated seeds (15, 20 and 20% BGF used, respectively) in manufacture of cookies. Cookies were prepared by a standard procedure, but with variations in sugar, fat and emulsifiers. An optimal cookie formulation was developed, wherein 66% sugar, 28.5% fat and 0.5% lecithin were used. Sensory and rheological properties of cookies were evaluated, and indicated that cookies containing roasted BGF performed best of those prepared from composite flours. Such cookies gave sensory, spread ratio and hardness values comparable with those achieved with wheat flour.

Item Type: Article
Uncontrolled Keywords: BAKERY-PRODUCTS; BISCUITS-; FLOURS-; LEGUMES-; VEGETABLES-SPECIFIC; BLACK-GRAM; COOKIES-; MEAL-
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 02 Emulsions
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Apr 2012 05:09
Last Modified: 25 Apr 2012 05:09
URI: http://ir.cftri.com/id/eprint/7827

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