×
Suggest this Article to:
TOP INDEXERS
Public Article
-
verified
STUDIES ON STANDARDIZATION, FORMULATION AND ORGANOLEPTIC EVALUATION OF MULTIGRAIN CAKES
ISSN: 2277 - 7601
Publisher: author
STUDIES ON STANDARDIZATION, FORMULATION AND ORGANOLEPTIC EVALUATION OF MULTIGRAIN CAKES
Indexed in
Social Sciences
ARTICLE-FACTOR
1.3
Article Basics Score: 3
Article Transparency Score: 3
Article Operation Score: 3
Article Articles Score: 3
Article Accessibility Score: 3
SUBMIT PAPER ASK QUESTION
International Category Code (ICC):
ICC-0202
Publisher: Ka More
International Journal Address (IAA):
IAA.ZONE/2277385657601
eISSN
:
2277 - 7601
VALID
ISSN Validator
Abstract
A research study on preparation of the multigrain cake was carried out in order to study the effect of addition of different grains such as wheatflour, ragi flour, jowar flour and moong flour on physicochemical and sensory quality characteristics of the multigrain cakes. The mixing steptransformed the mixture of flour, water, and other ingredients into homogeneous dough. The proofing step consisted of a series of 1 or morefermentation periods lasting from less than an hour to several hours and then baking was carried out at 160
