Technological evaluation of replacement of sodium salts with other mineral salts in bakery products

By:

RAJNI Bala

Material type: Text

TextPublication details: Ludhiana PAU 1999Edition: Food Science and TechnologyDescription: 87,4LSubject(s):

DDC classification:

T 664.752 R14T

Summary: Wheat flours designated as A, Band C were procured from three local flour mills. Responses of these flours after addition to NaCI and replacing NaCI with other mineral salts such as KCI. MgCI2, CaCI2. MgSO4 and Na2S04 at 25. 50 and 100 per cent replacemen

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.752 R14T (Browse shelf(Opens below))	Not for loan		221722
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.752 R14T (Browse shelf(Opens below))	Not for loan		221723

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Previous	T 664.752 R14P Processing of legumes and their use in bakery, pasta and extruded products	T 664.752 R14S Study of the proteolytic activity of Punjab wheats in relation to dough characteristics and baking quality	T 664.752 R14S Study of the proteolytic activity of Punjab wheats in relation to dough characteristics and baking quality	T 664.752 R14T Technological evaluation of replacement of sodium salts with other mineral salts in bakery products	T 664.752 R14T Technological evaluation of replacement of sodium salts with other mineral salts in bakery products	T 664.752 S 92 T TECHNOLOGICAL EVALUATION OF ROASTED CHICORY ROOT POWDER AS FAT REPLACER IN MAYONNAISE AND MUFFINS	T 664.752 S 92 T TECHNOLOGICAL EVALUATION OF ROASTED CHICORY ROOT POWDER AS FAT REPLACER IN MAYONNAISE AND MUFFINS	Next

Wheat flours designated as A, Band C were procured from three local flour mills. Responses of these flours after addition to NaCI and replacing NaCI with other mineral salts such as KCI. MgCI2, CaCI2. MgSO4 and Na2S04 at 25. 50 and 100 per cent replacemen

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