R. N. Sarode ¹, P. N. Shastri ¹, B. Y. Rao ¹

Affiliations
1 Lakshminarayan Institute of Technology, Nagpur, IN

Abstract

The wheat flour, commonly known as "maida" - is most widely used for the pre. paration of biscuits. Soft flour is suitable, because unlike bread, gluten network is not a pre-requisite for biscuits. In the present work, attempt has been made to utilise flours of three varieties of sorghum, alone or in combination with the wheat flour in different proportions, in order to find out the suitability of the variety for the preparation of biscuits. Earlier work indicated that the cookies prepared from sorghum and millet flour lacked the spread, had a poor top grain character, were dense and compact, and were gritty and mealy in taste.

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J. R. Meshram ¹, P. N. Shastri ¹, B. Y. Rao ¹

Affiliations
1 Department of Food Technology, Laxminarayan Institute of Technology, Nagpur, IN

Abstract

Beans and other leguminous seeds have high protein content, ranging from 20 to 30 per cent, are relatively inexpensive and are therefore a very desirable source of proteins, especially in the vegetarian diet. However, the long cooking time is an obvious disadvantage in their frequent utilisation.

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