Effect of Damaged Starch on Quality Characteristics of Poori


Affiliations

  • University of Mysore, Department of Studies in Food Science and Nutrition, India
  • CFTRl, Department of Flour Milling and Baking Technology, Mysore, India

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.

Subject Discipline

Food Science and Technology

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