Characterization of cereal starches in relation to bread making properties

By:

Chhabra, Poonam

Material type: Text

TextPublication details: Ludhiana PAU 1989Edition: Food Science and TechnologyDescription: 29cm;137lSubject(s):

DDC classification:

T 664.720.7 C33C

Summary: 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

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.720.7 C33C (Browse shelf(Opens below))	Not for loan		186569
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.720.7 C33C (Browse shelf(Opens below))	Not for loan		186570

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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

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