Characterization of cereal starches in relation to bread making properties
Chhabra, Poonam
Characterization of cereal starches in relation to bread making properties - Food Science and Technology - Ludhiana PAU 1989 - 29cm;137l
The triticale flour gave the higher starch yield followed by PBW 34 and WL 1562 wheat flour. The addition of different starches at 5% levelled to a significant increase in the gelatinization temperature and peak vIscosity of WL 1562 and PBW 34 flour starc
CEREALS
CEREALS GELATINIZATION PEAK VISCOSITY STARCH TEMPERATURE
T 664.720.7 C33C
Characterization of cereal starches in relation to bread making properties - Food Science and Technology - Ludhiana PAU 1989 - 29cm;137l
The triticale flour gave the higher starch yield followed by PBW 34 and WL 1562 wheat flour. The addition of different starches at 5% levelled to a significant increase in the gelatinization temperature and peak vIscosity of WL 1562 and PBW 34 flour starc
CEREALS
CEREALS GELATINIZATION PEAK VISCOSITY STARCH TEMPERATURE
T 664.720.7 C33C