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Effect of Blending Sorghum Flour on Dough Rheology of White Bread

 

Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
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  • Product Description
 

Maida was blended with sorghum flour at the levels of 0 (control treatment), 5, 10, 15, 20 and 25 %. These combinations of composite flour were used in the preparation of bread. All other ingredients required for bread preparation were kept constant in all composite flours. The investigation was carried out with treatments as T0 was wheat maida bread without sorghum flour (control), T1 was bread with 5 per cent sorghum flour, T2 was bread with 10 per cent sorghum flour, T3 was bread with 15 per cent sorghum flour, T4 was bread with 20 per cent sorghum flour and T5 was bread with 25 per cent sorghum flour. The prepared bread samples were tested for their nutritional quality attributes viz. moisture, crude fat, crude protein, crude fiber, ash, carbohydrate, calcium and iron content. The instruments such as Farinograph, Extensograph and Amylograph etc. were used for the measurement of dough rheological properties.

Product Specifications
SKU :COC89751
AuthorKishankumar Khating,R.N. Kenghe and Dattatraya Londhe
LanguageEnglish
BindingPaperback
Number of Pages124
Publishing Year2013-12-02T00:00:00.000
ISBN9783659476600
Edition1 st
Book TypeAgriculture & farming
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-10-08 00:00:00