Effect of Damaged Starch on Quality Characteristics of Poori

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Authors

  • Latha Unnithan
     Department of Studies in Food Science and Nutrition, University of Mysore ,IN
  • G. Saraswathi
     Department of Studies in Food Science and Nutrition, University of Mysore ,IN
  • C. N. Vatsala
     Department of Flour Milling and Baking Technology, CFTRl, Mysore ,IN

Abstract

Wheat is one of the staple foods of the majority of indian population. Of the total wheat produced 75per cent gets processed into whole wheat flour in the chakki mill and the remaining 8-12per cent is processed in roller mill for suji/rawa and refined wheat flour/malda. Whole wheat flour is mainly used for preparation of chapathi and other traditional Indigenous products of wheat fiour origin are poories, naans, kulchas, bathuras and so on.

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Published

2009-07-01

How to Cite

Unnithan, L., Saraswathi, G., & Vatsala, C. N. (2009). Effect of Damaged Starch on Quality Characteristics of Poori. The Indian Journal of Nutrition and Dietetics, 46(7), 272–277. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4889

Issue

Volume 46, Issue 7, July 2009

Section

Original Articles

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