CONTRIBUTION TO THE IMPROVEMENT OF PRODUCTS QUALITY IN BAKING PRODUCT

Rizwana Khatoon; R.C. Chandini; Amar Shankar; S.B. Benaka Prasad; A.V. Raghu

CONTRIBUTION TO THE IMPROVEMENT OF PRODUCTS QUALITY IN BAKING PRODUCT

March 2017

Volume-1, Issue-5, 2016

Paper ID: C-1422

ISSN: 2395-4396

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Abstract & Details

Research Area

Food Science & Technology

Conference

National Conference on "Recent Advances in Materials Science & its Applications" & "Recent Trends in Electrical, Electronics, Computing and Information Technology"

Keywords

Quality management system moisture content physico-chemical and functional tests

Abstract

The present study deals with the quality for production of cookies. Cookies flour with 13-14 % moisture content, 7.5-10 % gluten, 18-25 ml sedimentation volume, 1 % ash and 0.1 % acid insoluble ash are considered suitable for cookies production. Under process control several physico-chemical and functional tests were performed daily. Flour is a dominant raw material upon which the quality of the cookies is dependent. Cookies flour with 13-14 % moisture content, 7.5-10 % gluten, 18-25 ml sedimentation volume, 1 % ash and 0.1 % acid insoluble ash are considered suitable for cookies making. Review of checks conducted over seven weeks revealed that these parameters were within specified limit

License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author Information

#	Name	Institute / Affiliation
1	Rizwana Khatoon	Jain University, Bangalore
2	R.C. Chandini	Jain University, Bangalore
3	Amar Shankar	Jain University, Bangalore
4	S.B. Benaka Prasad	Jain University, Bangalore
5	A.V. Raghu	Jain University, Bangalore

How to Cite

Use the following formats to cite this article in your research.

APA Style

Khatoon, Rizwana, Chandini, R.C., Shankar, Amar, Benaka Prasad, S.B., & Raghu, A.V. (2017). CONTRIBUTION TO THE IMPROVEMENT OF PRODUCTS QUALITY IN BAKING PRODUCT. International Journal of Advance Research and Innovative Ideas In Education, 1(5), 187-194.

MLA Style

Khatoon, Rizwana, et al. "CONTRIBUTION TO THE IMPROVEMENT OF PRODUCTS QUALITY IN BAKING PRODUCT." International Journal of Advance Research and Innovative Ideas In Education, vol. 1, no. 5, 2017, pp. 187-194.

IEEE Style

Rizwana Khatoon, R.C. Chandini, Amar Shankar, S.B. Benaka Prasad, and A.V. Raghu, "CONTRIBUTION TO THE IMPROVEMENT OF PRODUCTS QUALITY IN BAKING PRODUCT," International Journal of Advance Research and Innovative Ideas In Education, vol. 1, no. 5, pp. 187-194, 2017.

Vancouver Style

Khatoon Rizwana, Chandini R.C., Shankar Amar, Benaka Prasad S.B., Raghu A.V.. CONTRIBUTION TO THE IMPROVEMENT OF PRODUCTS QUALITY IN BAKING PRODUCT. International Journal of Advance Research and Innovative Ideas In Education. 2017;1(5):187-194.

Harvard Style

Khatoon, Rizwana, Chandini, R.C., Shankar, Amar, Benaka Prasad, S.B., & Raghu, A.V. (2017) 'CONTRIBUTION TO THE IMPROVEMENT OF PRODUCTS QUALITY IN BAKING PRODUCT', International Journal of Advance Research and Innovative Ideas In Education, 1(5), pp. 187-194.

Chicago Style

Khatoon, Rizwana, et al. "CONTRIBUTION TO THE IMPROVEMENT OF PRODUCTS QUALITY IN BAKING PRODUCT." International Journal of Advance Research and Innovative Ideas In Education 1, no. 5 (2017): 187-194.

Turabian Style

Khatoon, Rizwana, et al. "CONTRIBUTION TO THE IMPROVEMENT OF PRODUCTS QUALITY IN BAKING PRODUCT." International Journal of Advance Research and Innovative Ideas In Education 1, no. 5 (2017): 187-194.