Influence of untreated, heat-treated and germinated blackgram flours on biscuit making quality of wheat flour.

Patel, M. M. and Venkateswara Rao, G. (1996) Influence of untreated, heat-treated and germinated blackgram flours on biscuit making quality of wheat flour. Journal of Food Science and Technology, 33 (1). 53-56, 12 ref.. ISSN 0022-1155

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Abstract

Suitability of black gram flour (BGF) for partial substitution for wheat flour in biscuit manufacture was studied. Composite flours containing 0, 5, 10, 15, 20 and 25% untreated, heat treated (130-135

Item Type:	Article
Uncontrolled Keywords:	BAKERY-PRODUCTS; BISCUITS-; FLOURS-; LEGUMES-; VEGETABLES-SPECIFIC; BLACK-GRAM; MEAL-
Subjects:	600 Technology > 08 Food technology > 22 Legumes-Pulses 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 Apr 2012 04:01
Last Modified:	29 Dec 2016 11:10
URI:	http://ir.cftri.res.in/id/eprint/7852

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