Studies on the Effect of Improvers and Sorghum Malt on the Quality of Wheat Bread

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Authors

  • College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402 ,IN
  • College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402 ,IN
  • College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402 ,IN
  • College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402 ,IN
  • College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402 ,IN

Abstract

In India bread manufacturing industry is growing rapidly to meet the increasing demand of bread which has gained popularity in Indian diet because of its availability at reasonably cheaper rate. Traditionally, bread is prepared from maida but nowa days' the consumers demand bread prepared from whole wheat flour. As it has been shown that the dietary fiber combats certain diseases and disorders like colon cancer, constipation, dental caries etc. On the other hand, it has been observed a decrease in gluten strength and digestibility of bread prepared from whole-meal wheat flour compared to the bread prepared from refined flour. This drawback in whole-meal wheat flour may be eliminated by the use of oxidizing agents and malt.

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Published

2004-07-01

How to Cite

Kshirsagar, R. B., Kulkarni, K. D., Pawar, V. D., Machewad, G. M., & Agarkar, B. S. (2004). Studies on the Effect of Improvers and Sorghum Malt on the Quality of Wheat Bread. The Indian Journal of Nutrition and Dietetics, 41(7), 299–303. Retrieved from http://informaticsjournals.com/index.php/ijnd/article/view/6525

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