Wheat and flour properties affecting tandoori bread quality

Hashmi, Irfan A. (1996) Wheat and flour properties affecting tandoori bread quality. PhD thesis, Victoria University of Technology.

Abstract

Wheat and flour properties affecting Tandoori bread quality were studied. Tandoori bread, baked in a Tandoor (oven), is a single layered flat bread which is consumed in many countries of non-oriental Asia as the dominant wheat based product. Among the 23 Australian wheat samples studied for the production of three different types of Tandoori breads (ie. Pakistani Roti, Indian Naan and Irani Taftoon), Batavia and Trident varieties (at protein levels of 11.4% and 10.3%,respectively) ranked highest during the evaluation of all the cultivars.

Item type Thesis (PhD thesis)
URI https://vuir.vu.edu.au/id/eprint/15371
Subjects Current > FOR Classification > 0908 Food Sciences
Historical > Faculty/School/Research Centre/Department > School of Engineering and Science
Keywords quality of bread, wheat composition, flour composition, Indic cookery, australia, tandoori breads. food quality, food technology
Download/View statistics View download statistics for this item

Search Google Scholar

Repository staff login