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Synopsis
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.
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About the Author
Saima Tehseen is a Ph.D Scholar in Food Science & Technology and is being supervised by Dr. Faqir Muhammad Anjum. Dr. Anjum (Tamgha- e-Imtiaz)is a Professor (Meritorious) and founder Director General of National Institute of Food Science & Technology,University of Agriculture,Faisalabad, Pakistan.
"About this title" may belong to another edition of this title.
- PublisherLAP LAMBERT Academic Publishing
- Publication date2010
- ISBN 10 3838398920
- ISBN 13 9783838398921
- BindingPaperback
- LanguageEnglish
- Number of pages112
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TECHNOLOGICAL PROPERTIES OF SPRING WHEATS
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LAP LAMBERT Academic Publishing Okt 2010, 2010
ISBN 10: 3838398920
ISBN 13: 9783838398921
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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 112 pp. Englisch. Seller Inventory # 9783838398921
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TECHNOLOGICAL PROPERTIES OF SPRING WHEATS : Characterization and development of PIZZA
Published by
LAP LAMBERT Academic Publishing, 2010
ISBN 10: 3838398920
ISBN 13: 9783838398921
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Taschenbuch
Seller: AHA-BUCH GmbH, Einbeck, Germany
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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. Seller Inventory # 9783838398921
Quantity: 1 available
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TECHNOLOGICAL PROPERTIES OF SPRING WHEATS
Published by
LAP LAMBERT Academic Publishing, 2010
ISBN 10: 3838398920
ISBN 13: 9783838398921
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Seller: moluna, Greven, Germany
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Tehseen SaimaSaima Tehseen is a Ph.D Scholar in Food Science & Technology and is being supervised by Dr. Faqir Muhammad Anjum. Dr. Anjum (Tamgha- e-Imtiaz)is a Professor (Meritorious) and founder Director General of National Instit. Seller Inventory # 5420103
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