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Formulation and Standardization of Self Rising Flour as a Convenience Food Article for Preparation of High Quality Cookies

Author Affiliations

  • 1Department of Food Science and Technology, Punjab Agricultural University, Ludhiana–141004, Punjab, INDIA
  • 2Department of Food Science and Technology, Punjab Agricultural University, Ludhiana–141004, Punjab, INDIA
  • 3Department of Food Science and Technology, Punjab Agricultural University, Ludhiana–141004, Punjab, INDIA
  • 4Department of Food Science and Technology, Punjab Agricultural University, Ludhiana–141004, Punjab, INDIA

Res. J. Agriculture & Forestry Sci., Volume 3, Issue (2), Pages 5-9, February,8 (2015)

Abstract

Convenience foods are fetching more consumer acceptance and have great market demand as they assist in ease of preparation, processing, handling and consumption. Bakery products, one of the convenience foods, usually encounters problem in selecting appropriate type and quantity of leavening agent to enable high quality product. Hence this investigation was undertaken to formulate and standardize the self rising flour by varying the level of different leavening agents such as sodium bicarbonate, potassium bicarbonate and ammonium bicarbonate and its effect on quality of cookies was assessed. Results have shown that addition of leavening agent at varying level did not alter the composition of wheat flour significantly. It was found that cookies prepared with 1.10 per cent sodium bicarbonate and 1.4 per cent acid calcium phosphate has the best quality in terms of spread factor, top grain and sensory characteristics. Significant variation was found on quality of cookies amongst the different leaving agents when used at varying levels.

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