Informatics Publishing Limited

R. B. Kshirsagar ¹, K. D. Kulkarni ¹, V. D. Pawar ¹, G. M. Machewad ¹, B. S. Agarkar ¹

Affiliations
1 College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402, IN

Abstract

In India bread manufacturing industry is growing rapidly to meet the increasing demand of bread which has gained popularity in Indian diet because of its availability at reasonably cheaper rate. Traditionally, bread is prepared from maida but nowa days' the consumers demand bread prepared from whole wheat flour. As it has been shown that the dietary fiber combats certain diseases and disorders like colon cancer, constipation, dental caries etc. On the other hand, it has been observed a decrease in gluten strength and digestibility of bread prepared from whole-meal wheat flour compared to the bread prepared from refined flour. This drawback in whole-meal wheat flour may be eliminated by the use of oxidizing agents and malt.

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D. M. Shere ¹, V. D. Surne ¹, S. G Pawar ¹, K. D. Kulkarni ¹, D. N. Kulkarni ¹

Affiliations
1 College of Agricultural Technology, Marathwada Agricultural University, Parbhani - 431 402, M.S., IN

Abstract

Sorghum grain is a staple food for more than 700 million people of arid and semiarid tropics. Almost entire produce of sorghum is consumed in the form of traditional products in India and Africa. However the nutritional quality of sorghum is poor due to deficiency in lysine, threonine, tryptophan, low starch availability, low protein digestibility and presence of certain antinutritional factors while sensory properties are poor due to coarse nature of grain.

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