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Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta – An Indian flat bread

✍ Scribed by D. Indrani; P. Swetha; C. Soumya; Jyotsna Rajiv; G. Venkateswara Rao

Book ID
116726890
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
995 KB
Volume
44
Category
Article
ISSN
1096-1127

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Influence of enzymes on rheological, mic
Influence of enzymes on rheological, microstructure and quality characteristics of parotta—an unleavened Indian flat bread
✍ 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