Chemical Analysis of Improved Wheat Varieties of Madhya Pradesh and their Suitability for Different Bakery Products

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Authors

  • Mamta Bargale
     Department of Food Science and Technology, College of Agriculture, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpar (M.P.) 482 004 ,IN
  • L. P. Rajput
     Department of Food Science and Technology, College of Agriculture, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpar (M.P.) 482 004 ,IN
  • Y. K. Sharma
     Department of Food Science and Technology, College of Agriculture, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpar (M.P.) 482 004 ,IN

Abstract

In order to improve the palatability and digestibility of the products and to lengthen their storage life, wheat milling is adopted to separate the wheat andosparm from bran and germ, in India, differences in the miiling techniques are generally observed in different milts. The variations in the proportion and quality of break and reduction flour in "maida" and differences in the distribution of the nutrients in various flour streams are the major factors responsible for the difference in the baking properties of the flour (maida) obtained from different flour mills.

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Published

1990-12-01

How to Cite

Bargale, M., Rajput, L. P., & Sharma, Y. K. (1990). Chemical Analysis of Improved Wheat Varieties of Madhya Pradesh and their Suitability for Different Bakery Products. The Indian Journal of Nutrition and Dietetics, 27(12), 352–359. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/7862

Issue

Volume 27, Issue 12, December 1990

Section

Articles

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