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- W2092136082 abstract "Vermicelli from finger millet flour of medium particle size using hot water (75°C) for dough preparation decreased cooking loss from 22.1% to 16.1%. Toasting of dry vermicelli at 120°C for 3 min, further reduced the cooking loss to 13%. The water absorption for the composite dough containing finger millet (FM), milled wheat fractions such as whole wheat flour (WWF), wheat semolina, wheat flour, respectively, increased (40–60, 30–60 and 31–60%) with the increase in FM (0–100%) in the composite. Blending FM flour with WWF upto the 50% level further reduced cooking loss to 8.6%. The vermicelli tended to be quite tender and discrete. Also the cooked weight increased by more than 3.8 times." @default.
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- W2092136082 date "1998-03-01" @default.
- W2092136082 modified "2023-09-30" @default.
- W2092136082 title "Quality of vermicelli from finger millet (Elusine coracana) and its blend with different milled wheat fractions" @default.
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- W2092136082 doi "https://doi.org/10.1016/s0963-9969(98)00066-0" @default.
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