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Composition and rheological and baking quality of a by-product of wheat milling simulating whole wheatmeal.

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Title Composition and rheological and baking quality of a by-product of wheat milling simulating whole wheatmeal.
 
Creator Tara, K. A.
Rao, P. H.
Bains, G. S.
 
Subject 14 Physical properties
02 Baking
 
Description Studies were made of the composition and rheological and baking characteristics of 16 samples of a by-product of wheat milling, which is used as human food. The by-product consists of variable proportions of fine bran, shorts, clears and tail fines. Compared with the grist, it contained on average about 2 x as much thiamine, and x as much fat, riboflavin and lysine. Mean phytic P content (as a % of total P) was about equal to that in wheat. Doughs of the by-product were stable to mixing and had considerably higher baking absorptions than the values indicated by the farinograph. A significant positive correlation (
 
Date 1969
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/2777/1/Journal%20of%20the%20Science%20of%20Food%20and%20Agriculture%2C%20Volume-20%286%20%281969%29%20368-73.pdf
Tara, K. A. and Rao, P. H. and Bains, G. S. (1969) Composition and rheological and baking quality of a by-product of wheat milling simulating whole wheatmeal. Journal of the Science of Food and Agriculture, 20 (6). 368-73, 43 ref..