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Development of fibre rich soft dough biscuits

Nandeesh, K. (2008) Development of fibre rich soft dough biscuits. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Consumption of dietary fibres has a lot of beneficial effect on human health. Bakery products especially biscuits have a great scope as carriers of dietary fibre as they are very popular and consumed by people of all age groups. The objectives of study were to investigate the effect of differently treated wheat bran on the chemical, rheological, micro structural and baking quality of soft dough biscuits and also development of fibre rich soft dough biscuits with characteristics comparable to the control biscuits.
Uncontrolled Keywords: Bakery products biscuits Rheological properties fibre rich soft dough
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Nov 2008 07:05
Last Modified: 28 Dec 2011 10:06
URI: http://ir.cftri.com/id/eprint/8823

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