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Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta

✍ Scribed by Sakhare, Suresh D.; Inamdar, Aashitosh A.; Soumya, C.; Indrani, D.; Rao, G. Venkateswara

Book ID
120715554
Publisher
Springer-Verlag
Year
2013
Tongue
English
Weight
449 KB
Volume
51
Category
Article
ISSN
0022-1155

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Influence of enzymes on rheological, mic
Influence of enzymes on rheological, microstructure and quality characteristics of parottaβ€”an unleavened Indian flat bread
✍ P Prabhasankar; D Indrani; R Jyotsna; G Venkateswara Rao πŸ“‚ Article πŸ“… 2004 πŸ› John Wiley and Sons 🌐 English βš– 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