Baking Temperature and Time on the Quality and Nutritive Value of Germinated Wheat Bread

Jump To References Section

Authors

  • Vijaya Khader
     P. G. Department of Foods and Nutrition, College of Home Science, A.P.A.U., Bapatla - 522 101 ,IN
  • Ranjan Dave
     Department of Foods and Nutrition, Sardar Patel University, Vallabha Vidyanagar, 388120 Gujarat ,IN

Abstract

Studies were carried out to determine the effect of banking temperature and time on the quality and nutritive value of germinated wheat breads. Organoleptic evaluation indicated that the bread prepared out of whole wheat as well as bread prepared out of germinated wheat (21 hours) were satisfactory as compared with the bread prepared with germinated wheat for 30 hours. Protein content increased on germination while there was no adverse or beneficial effect on thiamine or riboflavin content.

Downloads

Download data is not yet available.

Downloads

Published

1986-04-01

How to Cite

Khader, V., & Dave, R. (1986). Baking Temperature and Time on the Quality and Nutritive Value of Germinated Wheat Bread. The Indian Journal of Nutrition and Dietetics, 23(4), 106–114. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13298

Issue

Volume 23, Issue 4, April 1986

Section

Original Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).

 

Most read articles by the same author(s)