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INFLUENCE OF FENUGREEK SEED POWDER ON THE DOUGH RHEOLOGY, MICROSTRUCTURE AND QUALITY OF PAROTTA – AN INDIAN FLAT BREAD

✍ Scribed by D. INDRANI; JYOTSNA RAJIV; G. VENKATESWARA RAO

Book ID
111347019
Publisher
John Wiley and Sons
Year
2010
Tongue
English
Weight
548 KB
Volume
41
Category
Article
ISSN
0022-4901

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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