The Indian Journal of Nutrition and Dietetics

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Effect of Damaged Starch on Quality Characteristics of Poori


Affiliations
1 Department of Studies in Food Science and Nutrition, University of Mysore, India
2 Department of Flour Milling and Baking Technology, CFTRl, Mysore, India
     

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Wheat is one of the staple foods of the majority of indian population. Of the total wheat produced 75per cent gets processed into whole wheat flour in the chakki mill and the remaining 8-12per cent is processed in roller mill for suji/rawa and refined wheat flour/malda. Whole wheat flour is mainly used for preparation of chapathi and other traditional Indigenous products of wheat fiour origin are poories, naans, kulchas, bathuras and so on.
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  • Effect of Damaged Starch on Quality Characteristics of Poori

Abstract Views: 277  |  PDF Views: 0

Authors

Latha Unnithan
Department of Studies in Food Science and Nutrition, University of Mysore, India
G. Saraswathi
Department of Studies in Food Science and Nutrition, University of Mysore, India
C. N. Vatsala
Department of Flour Milling and Baking Technology, CFTRl, Mysore, India

Abstract


Wheat is one of the staple foods of the majority of indian population. Of the total wheat produced 75per cent gets processed into whole wheat flour in the chakki mill and the remaining 8-12per cent is processed in roller mill for suji/rawa and refined wheat flour/malda. Whole wheat flour is mainly used for preparation of chapathi and other traditional Indigenous products of wheat fiour origin are poories, naans, kulchas, bathuras and so on.