Suitability of durum wheat for flat bread production

Authors
Sharma, S Sekhon, KS Nagi, HPS
Citation
S. Sharma et al., Suitability of durum wheat for flat bread production, J FD SCI M, 36(1), 1999, pp. 61-62
Citations number
7
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
00221155 → ACNP
Volume
36
Issue
1
Year of publication
1999
Pages
61 - 62
Database
ISI
SICI code
0022-1155(199901/02)36:1<61:SODWFF>2.0.ZU;2-L
Abstract
Durum wheat was evaluated for the production of flat bread. Flat breads of soft texture, pleasing flavour and yellowish creamy colour were prepared fr om durum flour. Bread and chapati from durum flour were not of high accepta bility showing that durum was not that suitable for making good quality bre ad and chapati but good quality flat bread could be prepared from durum whe at.