Flour mill streams. II. Suitability for different baked products
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2034/
IM-01-87 |
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| Title |
Flour mill streams. II. Suitability for different baked products
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| Creator |
Parthasarathi, A.
Leelavathi, K. Selvaraj, A. Sidhu, J. S. |
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| Subject |
04 Wheat
04 Milling |
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| Description |
Studies were carried out on the different flour streams (4 breaks, B1-B4, and 5 reductions, C1-C5) obtained from the Buhler pilot flour mill, for their suitabilty for bread, cakes, biscuits and cookie making. These streams showed a wide variation in their baking characteristics. The best overall bread making quality was exhibited by B1, B2, C1 and C2 flour streams, but B3 and C3 flour streams gave satisfactory performance in these products. The best overall cake making quality was exhibited by B2, C1, C2 and C4 flour stream, although B1, B3 and C5 gave satisfactory results. [See preceding abstr. for part I.]
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| Date |
1987
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| Type |
Article
PeerReviewed |
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| Identifier |
Parthasarathi, A. and Leelavathi, K. and Selvaraj, A. and Sidhu, J. S. (1987) Flour mill streams. II. Suitability for different baked products. Indian Miller, 18 (1). pp. 35-37.
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