Khating kishankumar (9 Ergebnisse)

Zustand: New. pp. 124.

Taschenbuch. Zustand: Neu. Effect of Blending Sorghum Flour on Dough Rheology of White Bread | Kishankumar Khating (u. a.) | Taschenbuch | 124 S. | Englisch | 2014 | LAP LAMBERT Academic Publishing | EAN 9783659476600 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. …

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Taschenbuch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Maida was blended with sorghum flour at the levels of 0 (control treatment), 5, 10, 15, 20 and 25 %. These combinations of composite flour were used in the preparation of bread. All other ingredients required for bread preparation were kept constant in all composite flours. The investigation was carried out with treatments as T0 was wheat maida bread without sorghum flour (control), T1 was bread with 5 per cent sorghum flour, T2 was bread with 10 per cent sorghum flour, T3 was bread with 15 per cent sorghum flour, T4 was bread with 20 per cent sorghum flour and T5 was bread with 25 per cent sorghum flour. The prepared bread samples were tested for their nutritional quality attributes viz. moisture, crude fat, crude protein, crude fiber, ash, carbohydrate, calcium and iron content. The instruments such as Farinograph, Extensograph and Amylograph etc. were used for the measurement of dough rheological properties. 124 pp. Englisch.…

Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Khating KishankumarCurrently pursuing M. Tech. in Agricultural Process Engineering at MPKV, Rahuri (MS), India. He obtained his B.Tech. (Agril. Engg.) from Marathwada Agricultural University, Parbhani (MS), India.Maida was blende.…

Zustand: New. Print on Demand pp. 124 2:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on Creme w/Gloss Lam.

Taschenbuch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Maida was blended with sorghum flour at the levels of 0 (control treatment), 5, 10, 15, 20 and 25 %. These combinations of composite flour were used in the preparation of bread. All other ingredients required for bread preparation were kept constant in all composite flours. The investigation was carried out with treatments as T0 was wheat maida bread without sorghum flour (control), T1 was bread with 5 per cent sorghum flour, T2 was bread with 10 per cent sorghum flour, T3 was bread with 15 per cent sorghum flour, T4 was bread with 20 per cent sorghum flour and T5 was bread with 25 per cent sorghum flour. The prepared bread samples were tested for their nutritional quality attributes viz. moisture, crude fat, crude protein, crude fiber, ash, carbohydrate, calcium and iron content. The instruments such as Farinograph, Extensograph and Amylograph etc. were used for the measurement of dough rheological properties.…

Zustand: New. PRINT ON DEMAND pp. 124.

Taschenbuch. Zustand: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Maida was blended with sorghum flour at the levels of 0 (control treatment), 5, 10, 15, 20 and 25 %. These combinations of composite flour were used in the preparation of bread. All other ingredients required for bread preparation were kept constant in all composite flours. The investigation was carried out with treatments as T0 was wheat maida bread without sorghum flour (control), T1 was bread with 5 per cent sorghum flour, T2 was bread with 10 per cent sorghum flour, T3 was bread with 15 per cent sorghum flour, T4 was bread with 20 per cent sorghum flour and T5 was bread with 25 per cent sorghum flour. The prepared bread samples were tested for their nutritional quality attributes viz. moisture, crude fat, crude protein, crude fiber, ash, carbohydrate, calcium and iron content. The instruments such as Farinograph, Extensograph and Amylograph etc. were used for the measurement of dough rheological properties.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 124 pp. Englisch.…