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Victoria University of Technology
Wheat and flour properties affecting tandoori bread quality
Abstract
dc:description.abstractWheat 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.
Degree
thesis:*- Name dc:type.qualificationname
- phd
- Level dc:type.qualificationlevel
- doctoral
- Grantor dc:publisher.institution
- Victoria University of Technology
- Year dc:date.issued
- 1996
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Hashmi, Irfan A.
Subjects
dc:subject × 2Rights
- Language dc:language
- en