Baking Temperature and Time on the Quality and Nutritive Value of Germinated Wheat Bread

Authors

  • P. G. Department of Foods and Nutrition, College of Home Science, A.P.A.U., Bapatla - 522 101
  • Department of Foods and Nutrition, Sardar Patel University, Vallabha Vidyanagar, 388120 Gujarat

Abstract

Studies were carried out to determine the effect of banking temperature and time on the quality and nutritive value of germinated wheat breads. Organoleptic evaluation indicated that the bread prepared out of whole wheat as well as bread prepared out of germinated wheat (21 hours) were satisfactory as compared with the bread prepared with germinated wheat for 30 hours. Protein content increased on germination while there was no adverse or beneficial effect on thiamine or riboflavin content.

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Published

1986-04-01

How to Cite

Khader, V., & Dave, R. (1986). Baking Temperature and Time on the Quality and Nutritive Value of Germinated Wheat Bread. The Indian Journal of Nutrition and Dietetics, 23(4), 106–114. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/13298

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Original Articles

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