A Study on Milling and Bread Making Quality of Wheat Species

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Authors

  • Department of Food and Nutrition, College of Home Science Marathwada Agricultural University, Parbhani 431402 ,IN
  • Department of Food and Nutrition, College of Home Science Marathwada Agricultural University, Parbhani 431402 ,IN
  • Department of Food and Nutrition, College of Home Science Marathwada Agricultural University, Parbhani 431402 ,IN

Abstract

Wheat is an unique cereal endowed with a protein called gluten. Due to the presence of gluten in wheat a variety of products are prepared from it. There are several wheat products, which can be prepared either at home or on commercial scale viz., chapati, naan, parcrtha, bread, bun, biscuit, cake, cookie and macaron.

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Published

1996-07-01

How to Cite

Ansari, B. J., Reddy, N. S., & Nayeem, K. A. (1996). A Study on Milling and Bread Making Quality of Wheat Species. The Indian Journal of Nutrition and Dietetics, 33(7), 177–180. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/13874

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