Nema ¹, R. Y. K. Sharma ¹, M. Bargale ¹, L. P. Raiput ¹

Affiliations
1 Department of Food Science and Technology, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur-482004, Madhya Pradesh, IN

Abstract

It is the established fact that almost all the desirable features of various finished products of wheat flour are dependent entirely on the rheological and physico-Chemical properties of the dough. These characteristics basically rest upon the nature and amount of its chemical constituents present in the flour.

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