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Composition and rheological and baking quality of a by-product of wheat milling simulating whole wheatmeal.

Tara, K. A. and Rao, P. H. and Bains, G. S. (1969) Composition and rheological and baking quality of a by-product of wheat milling simulating whole wheatmeal. Journal of the Science of Food and Agriculture, 20 (6). 368-73, 43 ref..

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Abstract

Studies were made of the composition and rheological and baking characteristics of 16 samples of a by-product of wheat milling, which is used as human food. The by-product consists of variable proportions of fine bran, shorts, clears and tail fines. Compared with the grist, it contained on average about 2 x as much thiamine, and x as much fat, riboflavin and lysine. Mean phytic P content (as a % of total P) was about equal to that in wheat. Doughs of the by-product were stable to mixing and had considerably higher baking absorptions than the values indicated by the farinograph. A significant positive correlation (

Item Type: Article
Uncontrolled Keywords: RHEOLOGY-; Composition, rheology & baking characteristics of wheat milling by-product; WHEAT-; MILLING-; BY-PRODUCTS-
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 02 Baking
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Jun 2014 09:46
Last Modified: 18 Jun 2014 09:46
URI: http://ir.cftri.com/id/eprint/2777

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