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Preliminary study of plantain-wheat composite flour and its baking performance in baked products

By:

Gordon, Esme M

Material type: Text

TextPublication details: Institute of Applied Science and Technology TurkeyenGY 1986Edition: Rev. 2nd edDescription: 26 leaves : illAction note:

3/7/00 M2LMGR

Summary: Discusses use of flour blends of plantain-wheat flour for the making of bread, cakes, biscuits, pastry, and roti. Evaluates baking performance of each blend; investigates shelf life of the baked products and determines potential acceptance of the products by consumers. Determines approximate protein content of flour blends and their products and makes recommendations relating to basic formulations of the baked products.

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Holdings
Item type	Current library	Call number	Status	Barcode
Monograph	CARICOM Documentation Centre	08.06.04 G662 (Browse shelf(Opens below))	Available	0000000008909

Discusses use of flour blends of plantain-wheat flour for the making of bread, cakes, biscuits, pastry, and roti. Evaluates baking performance of each blend; investigates shelf life of the baked products and determines potential acceptance of the products by consumers. Determines approximate protein content of flour blends and their products and makes recommendations relating to basic formulations of the baked products.

3/7/00 M2LMGR

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