Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 2011

Article

Chhanwal, N. and Indrani, D. and Raghavarao, K. S. M. S. and Anandharamakrishnan, C. (2011) Computational fluid dynamics modeling of bread baking process. Food Research International, 44. pp. 978-983.

Gangadharappa, G. H. and Prabhasankar, P. (2011) Spreadsheet aided fuzzy model for prediction of chapati making quality. Journal of Food Science and Technology, 48(): (3). pp. 344-348.

Gurushree, M. N. and Nandini, C. R. and Pratheeksha, K. and Prabhasankar, P. and Gangadharappa, G. H. (2011) Design, development and performance evaluation of chapati press cum vermicelli extruder. Journal of Food Science and Technology, 48 (2). pp. 218-224.

Indrani, D. and Swetha, P. and Soumya, C. and Jyotsna, Rajiv and Venkateswara Rao, G. (2011) Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta – An Indian flat bread. LWT - Food Science and Technology, 44 (3). pp. 719-724. ISSN 0023-6438

Jyotsna, Rajiv and Soumya, C. and Indrani, D. and Venkateswara Rao, G. (2011) Effect of Replacement of Wheat Flour with Finger Millet Flour (Eleusine Corcana) on the Batter Microscopy, Rheology and Quality Characteristics of Muffins. Journal of Texture Studies , 42. pp. 478-489. ISSN 0022-4901

Madhumitha, S. and Prabhasankar, P. (2011) Influence of Additives on Functional and Nutritional Quality Characteristics of Black Gram Flour Incorporated Pasta. Journal of Texture Studies, 42. pp. 441-450.

Nirmala, Metwal and Jyotsna, R. and Jeyarani, T. and Venkateswara Rao, G. (2011) Influence of debittered, defatted fenugreek seed powder and flaxseed powder on the rheological characteristics of dough and quality of cookies. International Journal of Food Sciences and Nutrition, 62 (4). pp. 336-344.

Ogunsina, B. S. and Radha, C. and Indrani, D. (2011) Quality Characteristics of Bread and Cookies Enriched with Debittered Moringa Oleifera Seed Flour. International Journal of Food Sciences and Nutrition, 62 (2). pp. 185-194.

Prachi, Thatte and Indrani, D. and Jyothi Lakshmi, A. (2011) Retention and Bioaccessibility of β-Carotene from Natural and Synthetic Sources on Baking. Journal of Food Quality, 34. pp. 403-412. ISSN 1745-4557

Rashmi, Kumari and Jeyarani, T. and Soumya, C. and Indrani, D. (2011) Use of Vegetable Oils, Emulsifiers and Hydrocolloids on Rheological, Fatty Acid Profile and Quality Characteristics of Pound Cake. Journal of Texture Studies, 42 (5). pp. 377-386.

Rateesh, Krishnan and Usha, Dharmaraj and Sai Manohar, R. and Malleshi, N. G. (2011) Quality characteristics of biscuits prepared from finger millet seed coat based composite flour. Food Chemistry, 129 (2). pp. 499-506. ISSN 0308-8146

Sai Manohar, R. and Urmila Devi, G. R. and Suvendu, Bhattacharya and Venkateswara Rao, G. (2011) Wheat porridge with soy protein isolate and skimmed milk powder: Rheological, pasting and sensory characteristics. Journal of Food Engineering, 103 (1). pp. 1-8. ISSN 0260-8744

Sangeetha, A. V. and Mahadevamma, S. and Khyrunnisa, Begum and Sudha, M. L. (2011) Influence of processed sugarcane bagasse on the microbial, nutritional, rheological and quality characteristics of biscuits. International Journal of Food Sciences and Nutrition, 62 (5). pp. 457-464.

Shivani, Bansal and Sudha, M. L. (2011) Nutritional, microstructural, rheological and quality characteristics of biscuits using processed wheat germ. International Journal of Food Sciences and Nutrition, 62 (5). pp. 474-479.

Sowbhagya, H. B. and Mahadevamma, S. and Indrani, D. and Srinivas, P. (2011) Physicochemical and Microstructural Characteristics of Celery Seed Spent Residue and Influence of its Addition on Quality of Biscuits. Journal of Texture Studies. ISSN 0022-4901

Sudha, M. L. and Rajeswari, G. and Venkateswara Rao, G. (2011) Influence of Defatted Soy Flour and Whey Protein Concentrate on Dough Rheological Characteristics and Quality of Instant Vermicelli. Journal of Texture Studies, 42. pp. 72-80.

Sudha, M. L. and Ramasarma, P. R. and Venkateswara Rao, G. (2011) Wheat Bran Stabilization and its Use in the Preparation of High-Fiber Pasta. Food Science and Technology International, 17 (1). pp. 47-53. ISSN 1082-0132

Suresh, D. Sakhare and Aashitosh, A. Inamdar (2011) Application of eight-roller mill in wheat flour milling process. Indian Food Industry, 30 (1). pp. 1-6.

Susanna, S. and Prabhasankar, P. (2011) A comparative study of different bio-processing methods for reduction in wheat flour allergens. European Food Research and Technology, 233. pp. 999-1006. ISSN 00217-010

Thesis

Manisha, Ghildiyal (2011) High fiber, sugar free, fenugreek cakes - its rheology, microstructure and quality characteristics as influenced by stevioside, liquid sorbitol, additives and debittered fenugreek seed powder. Masters thesis, University of Mysore.

Padma Ishwarya, S. (2011) Influence of prebiotic ingredient in biscuit processing. Masters thesis, University of Mysore.

Soma, Ghosh (2011) Role of polyols in the preparation of high fibre biscuits. Masters thesis, University of Mysore.

Yeware Prashant , Pradeep (2011) Development of gluten free biscuits. Masters thesis, University of Mysore.

Student Project Report

Anil Paul, S.K. (2011) Effect of Fat Replacement with Different Vegetable Oils in Biscuit Preparation and its Quality Characteristics. [Student Project Report]

Benazir, I. (2011) Influence of Tapioca Starch on Pasta Processing. [Student Project Report]

Femis, Sayeed (2011) Studies on High Fiber Sugar Free Fenugreek Biscuits. [Student Project Report]

Gawali Sandeep, Baliram (2011) Recent Developments on Modified/Newer Bakery Ingredients. [Student Project Report] (Submitted)

Kamalahasan, N. (2011) Influence of Potato Starch on Pasta Processing. [Student Project Report]

Neelam, Rawat (2011) Newer Health and Nutritious Ingredients for Bakery, Traditional and Pasta Products. [Student Project Report] (Submitted)

Pardeep, Saini (2011) Dairy Ingredients for Bakery Products. [Student Project Report] (Submitted)

Sasi Priya Nivedita, G. (2011) Effect of Cereal Brans on the Quality Characteristics of Puri. [Student Project Report]

Satyabadi, Behera (2011) Use of healthy oils in bakery products. [Student Project Report] (Submitted)

Savitha, H. G. (2011) Studies on Fenugreek. [Student Project Report] (Submitted)

Sweeja, K. Mathew (2011) Development of High Protein and High Fibre Coconut Buns. [Student Project Report]