Application and effect of hybrid grinding techniques on the quality of stone chakki (whole wheat flour) and flat bread.

ionery Technology Department, CSIR, Central Food Technological Research Institiue, Mysore, 570020 India. ORCID
PMID: 35875211
DOI: 10.1007/s13197-021-05345-5
Abstract
Industrially packaged whole wheat flour () is manufactured in motorized stone , which consumes more electric power. Present study is aimed towards evaluating the effect of hybrid grinding technique of wheat using roller mill on its grinding characteristics and quality of chakki and . wheat was passed through the pair of first break rolls in MLU 202 with the roll gaps of 1 and 0.9 mm for two different samples. Electrical parameter

原文链接：https://ngdc.cncb.ac.cn/openlb/publication/OLB-PM-35875211