Search Results - "Haridas Rao, P."

Distribution of Enzymes in Wheat Flour Mill Streams by Rani, K.U., Prasada Rao, U.J.S., Leelavathi, K., Haridas Rao, P.

“…The distribution of alpha -amylase, protease, lipoxygenase, polyphenol oxidase and peroxidase in wheat roller flour mill streams was studied. Break flours had…”
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Effect of emulsifiers, fat level and type on the rheological characteristics of biscuit dough and quality of biscuits by Sai Manohar, R, Haridas Rao, P

“…The effect of level and type of fat as well as emulsifiers on the rheological characteristics of biscuit dough and quality of biscuits has been studied…”
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Quality characteristics of wheat flour milled streams by Prabhasankar, P, Sudha, M.L, Haridas Rao, P

“…In order to develop specific quality flour for use in different bakery products, quality characteristics such as sedimentation value, flour color and oil and…”
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Use of Rapid Visco Analyser (RVA) for measuring the pasting characteristics of wheat flour as influenced by additives by Ravi, R, Sai Manohar, R, Haridas Rao, P

“…The influence of additives on the pasting characteristics of wheat flour was measured using a Rapid Visco Analyser (RVA) by making use of two different quality…”
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Changes in protein characteristics during the processing of wheat into flakes by PRASADA RAO, U. J. S, VATSALA, C. N, HARIDAS RAO, P

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Effects of water on the rheological characteristics of biscuit dough and quality of biscuits by Sai Manohar, R, Haridas Rao, P

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Effect of steaming on the rheological characteristics of wheat flour dough by Prakash, M, Haridas Rao, P

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Interrelationship between rheological characteristics of dough and quality of biscuits; use of elastic recovery of dough to predict biscuit quality by Sai Manohar, R, Haridas Rao, P

“…Rheological characteristics of biscuit doughs as influenced by ingredients, processing conditions and additives were related to the quality of biscuits…”
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Effect of extraction rate of wheat flour on the quality of vermicelli by Vetrimani, R., Sudha, M.L., Haridas Rao, P.

“…In order to develop newer varieties of vermicelli with improved nutritional quality, studies were carried out on the quality of vermicelli as influenced by…”
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Scanning Electron Microscopic Study of Dough and Chapati from Gluten-reconstituted Good and Poor Quality Flour by Srivastava, Alok K., Meyer, D., Haridas Rao, P., Seibel, W.

“…Hard and soft wheat flours, which were used in the study, resulted in good and poor quality chapatis respectively. Gluten was isolated and interchanged among…”
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Lipids in Wheat Flour Streams by Prabhasankar, P., Haridas Rao, P.

“…Lipids play an important role in determining the quality of wheat flour and its suitability for different bakery products. The lipid content and fatty acid…”
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Optimization of ingredients and process conditions for the preparation of puri using response surface methodology by Vatsala, C. N., Saxena, C. Dharmesh, Rao, P. Haridas

“…Summary Models capable of predicting the product quality of puri have been developed using response surface methodology (RSM) and used to determine the optimum…”
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Influence of additives on the rheological characteristics and baking quality of wheat flours by RAVI, R, SAIMANOHAR, R, HARIDASRAO, P

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Distribution of free lipids and their fractions in wheat flour milled streams by Prabhasankar, P, Vijaya Kumar, M, Lokesh, B.R, Haridas Rao, P

“…Polar and non-polar lipids both play an important role in determining the quality of wheat flour and its suitability for different bakery products. In order to…”
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Effect of Mixing Period and Additives on the Rheological Characteristics of Dough and Quality of Biscuits by Manohar, R.Sai, Rao, P.Haridas

“…The influence of physical and chemical modification on rheological characteristics of biscuit doughs and biscuit quality was studied. Mixing time influenced…”
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Effect of sugars on the rheological characteristics of biscuit dough and quality of biscuits by Manohar, R Sai, Rao, P Haridas

“…Sugars, depending on the level and type, influenced the various rheological characteristics of biscuit dough. Increasing the sugar content from 250 to 350 g…”
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Optimization of ingredients and process conditions for the preparation of tandoori roti using response surface methodology by Saxena, Dharmesh C., Rao, P. Haridas

“…A model capable of predicting the product quality of tandoori roti has been developed using response surface methodology (RSM) and used to determine the…”
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Rheological Characterization of Wheat Porridge (cookeddalia), a Semi-liquid Breakfast Food by Manohar, R.Sai, Manohar, B., Rao, P.Haridas

“…Rheological characteristics of wheat porridge made from wheat grits (dalia) obtained from both polished and unpolished wheat were studied. Wheat porridge…”
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Effect of blending of raw and steamed wheat flour on the rheological characteristics of dough by Prakash, M., Ravi, R., Rao, P. Haridas

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Microwave treatment of groundnut ( Arachis hypogaea): Extractability and quality of oil and its relation to lipase and lipoxygenase activity by Ramesh, M., Rao, P. Haridas, Ramadoss, Candadai S.

“…The microwave (MW) treatment of groundnuts for different periods (30 to 360 s) indicated that treatment for a short period of 30 s increased the oil recovery…”
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