TY - JOUR AU - Khader, Vijaya AU - Dave, Ranjan PY - 1986/04/01 Y2 - 2024/03/29 TI - Baking Temperature and Time on the Quality and Nutritive Value of Germinated Wheat Bread JF - The Indian Journal of Nutrition and Dietetics JA - IJND VL - 23 IS - 4 SE - Original Articles DO - UR - https://www.informaticsjournals.com/index.php/ijnd/article/view/13298 SP - 106-114 AB - 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. ER -