Suitability of Durum Wheat for Flat Bread Production

Journal of Food Science and Technology

Volumn 36, Issue 1, 1999, Pages 61-62

  Sharma, Savita ^a   Sekhon, K S ^a   Nagi, H P S ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Bread; Flat bread; Flavour; Recipe; Storage; Texture

Indexed keywords

EID: 0009120673     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (7)

1. AACC (1990) Approved Methods of Analysis. American Association of Cereal Chemists, St. Paul, Minnesota, USA
2. Austin A, Ram A (1971) Studies on chapati making quality of wheat. ICAR Tech Bull 31: 1-108
3. Faridi HA, Rubenthaler GL (1983) Ancient breads and a new science. Understanding flat breads. Cereal Foods World 28: 627-629
4. Irvine GN, McMullan ME (1960) The remix baking test. Cereal Chem 37: 603-605
5. Larmond E (1970) Methods for sensory evaluation of Food. Canada Department of Agriculture Publication No. 1284
6. Steel RGD, Torrie JH (1960) Principles and Procedures of Statistics. McGraw Hill Book Co., New York.
7. Prabhavathi C, Haridas Rao P, Shurpalekar SR (1976) Bread and chapati making quality of Indian durum wheats. J Food Sci Technol 13: 313-316