The Indian Journal of Nutrition and Dietetics

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Physicochemical and Rheological Characteristics of Some Wheat Varieties Grown in Madhya Pradesh


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1 Department of Food Science and Technology, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur-482004, Madhya Pradesh, India
     

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It is the established fact that almost all the desirable features of various finished products of wheat flour are dependent entirely on the rheological and physico-Chemical properties of the dough. These characteristics basically rest upon the nature and amount of its chemical constituents present in the flour.
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  • Physicochemical and Rheological Characteristics of Some Wheat Varieties Grown in Madhya Pradesh

Abstract Views: 236  |  PDF Views: 1

Authors

Nema
Department of Food Science and Technology, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur-482004, Madhya Pradesh, India
R. Y. K. Sharma
Department of Food Science and Technology, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur-482004, Madhya Pradesh, India
M. Bargale
Department of Food Science and Technology, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur-482004, Madhya Pradesh, India
L. P. Raiput
Department of Food Science and Technology, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur-482004, Madhya Pradesh, India

Abstract


It is the established fact that almost all the desirable features of various finished products of wheat flour are dependent entirely on the rheological and physico-Chemical properties of the dough. These characteristics basically rest upon the nature and amount of its chemical constituents present in the flour.