Pearling as a method of refining jower and wheat and its effect on their chemical composition.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2843/
JFST-16-64 |
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| Title |
Pearling as a method of refining jower and wheat and its effect on their chemical composition.
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| Creator |
Raghavendra Rao, S. N.
Desikachar, H. S. R. |
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| Subject |
21 Cereals
05 Processing and Engineering |
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| Description |
Jowar {Sorghum vulgare), bread wheat and jave wheat {Triticum dicoccum) were pearled by incipient
wetting with 3-5 per cent moisture, equilibration for 5-10 minutes followed by polishing in a rice mill. 10
per cent polishing for sorghum and 5-6 per cent polishing for bread and jave wheats represented an optimal
stage of polishing with maximum removal of bran and minimum loss of nutrients. The polished samples
made into flour showed improved qualities for culinary use. Polished wheat could also be cooked in the
form of whole grains.
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| Date |
1964
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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/2843/1/JFST_1964_40-.pdf
Raghavendra Rao, S. N. and Desikachar, H. S. R. (1964) Pearling as a method of refining jower and wheat and its effect on their chemical composition. Journal of Food Science and Technology , 1. pp. 40-42. |
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