Studies on Wheat Based Composite Flour for Pasta Products

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Authors

  • P. Shanthi
     Tamil Nadu Agricultural University, Coimbatore-641 043 ,IN
  • Z. Johnkennedy
     Tamil Nadu Agricultural University, Coimbatore-641 043 ,IN
  • K. Parvathi
     Tamil Nadu Agricultural University, Coimbatore-641 043 ,IN
  • D. Malathi
     Tamil Nadu Agricultural University, Coimbatore-641 043 ,IN
  • K. Thangavel
     Tamil Nadu Agricultural University, Coimbatore-641 043 ,IN
  • G. S. V. Raghavan
     McGill University ,CA

Abstract

The challenges directed towards the food industry will be to fulfil the needs of the changing world markets and to meet new consumer product needs. Nowadays many pasta products flood the market. All the pasta and Asian noodles are generally wheat based products. The functional properties of wheat protein fractions are well defined for bread making and pasta cooking quality.

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Published

2005-11-01

How to Cite

Shanthi, P., Johnkennedy, Z., Parvathi, K., Malathi, D., Thangavel, K., & Raghavan, G. S. V. (2005). Studies on Wheat Based Composite Flour for Pasta Products. The Indian Journal of Nutrition and Dietetics, 42(11), 503–508. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6358

Issue

Volume 42, Issue 11, November 2005

Section

Original Articles

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