Study of interaction of bread improvers on rheological and baking properties of Punjab wheats

By:

GURSHARAN Pal Singh

Material type: Text

TextPublication details: Ludhiana PAU 1974Edition: ood Science and TechnologyDescription: 51LSubject(s):

DDC classification:

T 664.752 G96S

Summary: Flours of five varieties of Punjab wheats WG-357, WG-377, PV-15 K-227 and S-308 were used for study of interaction of slow and fast acting improvers on dough and baking characteristics The flour yields were the highest for WG-357 (64.8%) and lowest for WG

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.752 G96S (Browse shelf(Opens below))	Not for loan		36048
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.752 G96S (Browse shelf(Opens below))	Not for loan		36814

Flours of five varieties of Punjab wheats WG-357, WG-377, PV-15 K-227 and S-308 were used for study of interaction of slow and fast acting improvers on dough and baking characteristics The flour yields were the highest for WG-357 (64.8%) and lowest for WG

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