Suitability of different wheat flours for the commercial production ofcrackers
2002
Anjum, F.M. | Niaz, M. | Randhawa, M.A.,University of Agriculture,Faisalabad (Pakistan). Dept. of Food Technology
Six commercial wheat flour samples were collected from differentflour mills (Islamabad, Sufi, Taj, Premier, Mehtab and Sunny Flour Mills)located in different cities of Punjab. These were subjected to chemicaland biochemical analyses, rheological, functional and cracker makingproperties. The chemical characteristics of wheat flours, wet and drygluten content and alkaline water retention capacity values differedsignificantly among flours of different mills. Physical dough propertiesassessed through Farinograph and Mixograph were affected significantlyby the wheat flours. Physical characteristics as well as sensoryparameters of crackers before and after baking revealed that flours ofIslamabad and Sunny Flour Mills were better for the production ofcrackers.
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Эту запись предоставил National Agricultural Research Centre