Study of the proteolytic activity of Punjab wheats in relation to dough characteristics and baking quality

By:

RAJINDER PAL Singh

Material type: Text

TextPublication details: Ludhiana PAU 1974Edition: Food Science and TechnologyDescription: 61+3LSubject(s):

DDC classification:

T 664.752 R14S

Summary: Flours from five varieties of wheat namely WG-357, WG-377, PV-18, K-227 and 5-308 on the Brabender Quadrumat Junior Experimental Mill were studied for proteolytic activity and effect of supplementation on rheological and baking properties. The yields of f

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Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.752 R14S (Browse shelf(Opens below))	Not for loan		36049
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.752 R14S (Browse shelf(Opens below))	Not for loan		36815

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Flours from five varieties of wheat namely WG-357, WG-377, PV-18, K-227 and 5-308 on the Brabender Quadrumat Junior Experimental Mill were studied for proteolytic activity and effect of supplementation on rheological and baking properties. The yields of f

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