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Wheat (Triticum aestivum) is dominant staple crop of the world.It is one of the cereals more consumed in the preparation of bread, cookies, pizzas, cakes etc. Wheat flour is the most important constituent of pizza crust. Pizza ranks among the world''s most widespread foods.It is also imperative that the manufactures of pizza should not depend on a single variety but must have an alternative variety time to time. Individual varieties may vary in their bread making quality, dough characteristics and milling properties. This book has been designed to evaluate the new wheat varieties evolved for various quality parameters in order to identify wheat variety which can meet the standard specifications required for the production of pizza. The main objectives of this project were to characterize Pakistani wheat varieties for their physico-chemical, rheological and technological properties, and to identify the wheat variety suitable for pizza production. This will help wheat breeders in developing new wheat cultivars and it will also help pizza industries in developing new pizza products with known wheat characteristics.
| Autorius: | Saima Tehseen, Faqir Muhammad Anjum, |
| Leidėjas: | LAP LAMBERT Academic Publishing |
| Išleidimo metai: | 2010 |
| Knygos puslapių skaičius: | 112 |
| ISBN-10: | 3838398920 |
| ISBN-13: | 9783838398921 |
| Formatas: | 220 x 150 x 7 mm. Knyga minkštu viršeliu |
| Kalba: | Anglų |
Parašykite atsiliepimą apie „TECHNOLOGICAL PROPERTIES OF SPRING WHEATS: Characterization and development of PIZZA“
