Record Details

Flour mill streams. II. Suitability for different baked products

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/2034/
IM-01-87
 
Title Flour mill streams. II. Suitability for different baked products
 
Creator Parthasarathi, A.
Leelavathi, K.
Selvaraj, A.
Sidhu, J. S.
 
Subject 04 Wheat
04 Milling
 
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.]
 
Date 1987
 
Type Article
PeerReviewed
 
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.