Leelavathi, K. and Haridas Rao, P. and Shurpalekar, S. R. (1981) Use of starch phosphate in bread and biscuits. Journal of Food Science and Technology, 18 (1). 3-7, 10 ref..
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Abstract
Starch phosphate (SP) was added at 0.5-5.0% and 0.1-1.0% of wheat flour to improve the bread and biscuit making quality resp. Farinograph characteristics were affected adversely with higher levels ( greater than 1%) of SP. Extensograph characteristics improved at greater than 2% SP. Loaf vol. crumb grain, texture and eating quality of bread deteriorated at higher levels of SP. The spread, hardness and baking strength of biscuits increased at higher levels ( greater than 1.0%) of SP.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | PHOSPHATES-; wheat flour, starch phosphate & baking quality of; BAKERY-ADDITIVES; FLOUR-SPECIFIC; BREADMAKING-; wheat flour, starch phosphate & breadmaking quality of; BISCUITS-; wheat flour, starch phosphate & biscuitmaking quality of; WHEAT-; starch phosphate & baking quality of wheat flour |
| 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: | 01 Oct 2010 04:33 |
| Last Modified: | 28 Dec 2011 09:55 |
| URI: | http://ir.cftri.res.in/id/eprint/6794 |
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