Studies of the quality of Indian milled flours.

Haridas Rao, P. and Tara, K. A. and Bains, G. S. (1967) Studies of the quality of Indian milled flours. Journal of Food Science and Technology, 4 (1). pp. 2-5.

PDF J Food Sci Technol (1967) 4_2-5.pdf - Published Version Restricted to Registered users only Download (173kB)

Abstract

Twenty_eight samples of commercially milled flours were tested for quality. Mean% values for the quality factors and the respective ranges of variation encountered in the samples were: moisture, 11.9, 10.8-13.7; ash, 0.53, 0.35-0.91; protein, 9.5, 7.3-11.4; wet gluten, 27.9,23.6-32.1%; diaslatic activity, 143.5, 111-180mg./IO g. flour/hr; maltose value, I.OS, 0.76-1.34% yellow pigments, 2.64, 1.57-3.77 p.p.to.; residues on 10 xx-sieve, 7.2, 0.3-24.8% farinogJ:"aph water absorption, 59.5, 56.8-65.0; dough development time, 1.72, 1.0-2.5 min.; atnylograph viscosity, 840.4, 650·1000 B.U.; sedimentation value, 24.3, 15-35 mI.; and 50 g. flour loaf volume, 197.8, 160-260 ml. Low diastatic activities and high amylograph viscosities were common features of the flours. Increased loaf volumes were obtained when the Rours were supplemented with 0..5-0.6 per cent ofdiastatic malted barley Rour. The co-efficients ot correlation between sedimentation values and loaf volwnes (1'=+0.65) and between diastatic activities and maltose values (1'= +0.875) were statistically significant.

Item Type:	Article
Uncontrolled Keywords:	milled flours, quality testing
Subjects:	600 Technology > 08 Food technology > 04 Milling
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	06 Jun 2016 07:13
Last Modified:	06 Jun 2016 07:13
URI:	http://ir.cftri.res.in/id/eprint/5558

Actions (login required)

View Item