Bread, biscuit and chapati making quality of Indian triticales.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/3222/
JFST-134-78 |
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| Title |
Bread, biscuit and chapati making quality of Indian triticales.
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| Creator |
Venkateswara Rao, G.
Ranga Rao, G. C. P. Vatsala, C. N. Kumar, G. V. Shurpalekar, S. R. |
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| Subject |
21 Cereals
26 Bakery products |
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| Description |
he possibilities of utilizing triticale (10 var. were tried) in bakery products by blending with 10-80% wheat have been investigated. The poor water absorption and dough stability of triticale flours is improved by the use of 20 p.p.m. potassium bromate (levels tried 10-50 p.p.m.) and 0.5% sodium stearoyl-2-lactylate. The loaf vol. and overall acceptability of triticale breads, which were inferior to those of wheat breads, improved significantly on either blending with equal quantity of wheat maida or 2% gluten. Most of the Indian var. of triticales gave acceptable quality biscuits with desired spread ratio. The chapattis prepared from most of the triticale var. were just acceptable.
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| Date |
1978
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/3222/1/JFST_15%281%29_11-15.pdf
Venkateswara Rao, G. and Ranga Rao, G. C. P. and Vatsala, C. N. and Kumar, G. V. and Shurpalekar, S. R. (1978) Bread, biscuit and chapati making quality of Indian triticales. Journal of Food Science and Technology, India, 15 (1). 11-15, 11 ref.. |
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