Indrani, D. and Venkateswara Rao, G. (1992) Influence of Additives on the Rheological and Bread Making Characteristics of Differently Milled Whole Wheat Flours. Journal of Food Science and Technology, 29 (5). pp. 296-298.
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Abstract
Effect of potassium bromate and ascorbic acid on the dough and bread making characteristics of whole wheat flour milled in hammer,disc, stone, and roller mills indicated that the improvement in the dough properties varied for the differently milled flours. The breads from hammer and roller milled flours were better in quality than those from disc and stone milled flours. Improvement
in the quality of breads due to additives was higher in hammer and roller milled flours than in disc and stone milled flours.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Additives Whole wheat flour bread making quality roller milled flours hammer milled flours |
| Subjects: | 600 Technology > 08 Food technology > 31 Food Additives 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 11 Dec 2007 05:27 |
| Last Modified: | 28 Dec 2011 09:31 |
| URI: | http://ir.cftri.res.in/id/eprint/1576 |
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