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Effect of Flour Milling Conditions on the Quality of Indian Unleavened Flat Bread (Chapati)

✍ Scribed by J.S. Sidhu; W. Seibel; J.-M. Brümmer; H. Zwingelberg

Book ID
108813668
Publisher
Institute of Food Technologists
Year
1988
Tongue
English
Weight
368 KB
Volume
53
Category
Article
ISSN
0022-1147

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✍ P Prabhasankar; D Indrani; R Jyotsna; G Venkateswara Rao 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 392 KB

## Abstract Enzymes are used in the baking and milling industries to control dough properties and improve the quality of finished products. The role of enzymes in the baking process of an unleavened Indian flat bread, namely South Indian parotta, was studied. In this connection, comparisons have be