Suitability of germinated wheat for the preparation of biscuits and cakes.

Vatsala, C. N. and Shurpalekar, S. R. (1985) Suitability of germinated wheat for the preparation of biscuits and cakes. Indian Miller, 15 (4). 27, 29, 30-36, 7 ref..

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Abstract

The possibility of using rain-soaked germinated wheat in preparation of soft dough biscuits and cakes was investigated. With soft dough biscuits germinated wheat increased spread and decreased raise but the biscuits did not become fragile. With fermented dough biscuits, the reverse was the effect but the overall quality of these biscuits was adversely affected by their becoming fragile. In the case of cake, germination did not affect vol. and taste but slightly affected uniformity and fineness of the crumb.

Item Type:	Article
Uncontrolled Keywords:	WHEAT-; biscuits, wheat germinated & quality of soft dough; cakes, wheat germinated & quality of; GERMINATION-; DAMAGE-; BISCUITS-; wheat germinated & quality of soft dough biscuits; CAKES-; wheat germinated & quality of cakes
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	13 Aug 2021 07:06
Last Modified:	13 Aug 2021 07:06
URI:	http://ir.cftri.res.in/id/eprint/6628

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