Influence of high sucrose on rheological characteristics of dough and quality of bread

Ajay, Sanghi (1997) Influence of high sucrose on rheological characteristics of dough and quality of bread. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	bread, dough, wheat flour, high sucrose, rheology
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Somashekar K S
Date Deposited:	27 Mar 2024 09:07
Last Modified:	27 Mar 2024 09:07
URI:	http://ir.cftri.res.in/id/eprint/17226

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