Studies on the effect of soaking and sprouting on milling, baking and rheological properties of wheat
NARPINDER Singh
Studies on the effect of soaking and sprouting on milling, baking and rheological properties of wheat - Food Science and Technology - Ludhiana PAU 1984 - 49,5L
Samples of three wheat varieties, WL 1562, WL 711 and S-308 were cleaned, soaked for 8 hours in distilled water and incubated for 24 hours and 48 hours at 320C and 75.80 per cent R.H. One set of samples so prepared was given a heat treatment at 800C for 1
WHEAT -- MILLING
BAKING CEREALS GLUTEN CONTENT MILLING BAKING SPROUTING WHEAT WHEAT -- MILLING
T 664.722 N25S
Studies on the effect of soaking and sprouting on milling, baking and rheological properties of wheat - Food Science and Technology - Ludhiana PAU 1984 - 49,5L
Samples of three wheat varieties, WL 1562, WL 711 and S-308 were cleaned, soaked for 8 hours in distilled water and incubated for 24 hours and 48 hours at 320C and 75.80 per cent R.H. One set of samples so prepared was given a heat treatment at 800C for 1
WHEAT -- MILLING
BAKING CEREALS GLUTEN CONTENT MILLING BAKING SPROUTING WHEAT WHEAT -- MILLING
T 664.722 N25S