The Indian Journal of Nutrition and Dietetics

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A Study on Milling and Bread Making Quality of Wheat Species


Affiliations
1 Department of Food and Nutrition, College of Home Science Marathwada Agricultural University, Parbhani 431402, India
     

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Wheat is an unique cereal endowed with a protein called gluten. Due to the presence of gluten in wheat a variety of products are prepared from it. There are several wheat products, which can be prepared either at home or on commercial scale viz., chapati, naan, parcrtha, bread, bun, biscuit, cake, cookie and macaron.
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  • A Study on Milling and Bread Making Quality of Wheat Species

Abstract Views: 312  |  PDF Views: 0

Authors

B. J. Ansari
Department of Food and Nutrition, College of Home Science Marathwada Agricultural University, Parbhani 431402, India
N. S. Reddy
Department of Food and Nutrition, College of Home Science Marathwada Agricultural University, Parbhani 431402, India
K. A. Nayeem
Department of Food and Nutrition, College of Home Science Marathwada Agricultural University, Parbhani 431402, India

Abstract


Wheat is an unique cereal endowed with a protein called gluten. Due to the presence of gluten in wheat a variety of products are prepared from it. There are several wheat products, which can be prepared either at home or on commercial scale viz., chapati, naan, parcrtha, bread, bun, biscuit, cake, cookie and macaron.