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

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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