Akansha, Suri (2016) Processing of Wheat Bran and its Application in a Food Product. [Student Project Report] (Submitted)
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Abstract
Wheat bran is a component of whole wheat kernel comprising the outer husk and
aleurone layers and obtained as a by-product during wheat milling process. Processing of wheat
bran was done by using destarching and autoclaving treatment. The study revealed that the wheat
bran was stabilised by autoclaving the destarched and non- destarched samples at 121 oC for 15
minutes.
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Wheat bran Processing destarching autoclaving treatment |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 05 Processing and Engineering |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 25 Jul 2017 05:44 |
| Last Modified: | 27 Jul 2017 06:31 |
| URI: | http://ir.cftri.res.in/id/eprint/12834 |
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