A small scale process for milling of wheat. II. A process for coarse grit (Dalia) milling.

Rahim, A. and Vatsala, C. N. and Venkateswara Rao, G. and Shurpalekar, S. R. (1986) A small scale process for milling of wheat. II. A process for coarse grit (Dalia) milling. Journal of Food Science and Technology, 23 (4). 193-196, 4 ref..

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Abstract

A process has been developed for obtaining 84-88% yields of dalia of improved quality by using indigenously available low cost machinery—huller, chakki, sifter with suitable modifications in the grinding technique and sieving system. A comparative study of dalia thus processed with that of the market samples has shown that the total and acid insoluble ash contents ranged from 1.33 to 2.10% and 0.05 to 0.14% for market samples, while milled dalia has values of 1.22-1.59 and 0.03-0.07% respectively. Market samples required longer cooking time (9-12 min), as compared to 6-8 min of the samples obtained by the improved process developed. The water uptake was high (316-410%) in the case of dalia samples obtained from the above process as compared to low uptake (226-348%) of market samples. Medium hard wheat was found to be better for processing into dalia than soft white wheat in getting the higher yields and good texture of cooked product.

Item Type:	Article
Uncontrolled Keywords:	wheat milling
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 04 Milling
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	11 Mar 2009 07:25
Last Modified:	16 May 2012 06:57
URI:	http://ir.cftri.res.in/id/eprint/2595

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