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Title: :  CONTRIBUTION TO THE IMPROVEMENT OF PRODUCTS QUALITY IN BAKING PRODUCT
PaperId: :  C-1422
Published in:   International Journal Of Advance Research And Innovative Ideas In Education
Publisher:   IJARIIE
e-ISSN:   2395-4396
Volume/Issue:    Volume 1 Issue 5 2016
DUI:    16.0415/IJARIIE-C-1422
Licence: :   IJARIIE is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Auther NameAuther Institute
Rizwana KhatoonJain University, Bangalore
R.C. ChandiniJain University, Bangalore
Amar ShankarJain University, Bangalore
S.B. Benaka PrasadJain University, Bangalore
A.V. RaghuJain University, Bangalore

Abstract

Food Science & Technology
Quality management system, moisture content, physico-chemical and functional tests
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

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IJARIIE 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 Volume 1 Issue 5 2016 Page 187-194
MLA 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 1.5(2016) : 187-194.
APA Rizwana Khatoon, R.C. Chandini, Amar Shankar, S.B. Benaka Prasad, & A.V. Raghu. (2016). CONTRIBUTION TO THE IMPROVEMENT OF PRODUCTS QUALITY IN BAKING PRODUCT. International Journal Of Advance Research And Innovative Ideas In Education, 1(5), 187-194.
Chicago 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 1, no. 5 (2016) : 187-194.
Oxford 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, 2016, p. 187-194. Available from IJARIIE, https://ijariie.com/AdminUploadPdf/CONTRIBUTION_TO_THE_IMPROVEMENT_OF_PRODUCTS_QUALITY_IN_BAKING_PRODUCT_1422.pdf (Accessed : 23 July 2020).
Harvard Rizwana Khatoon, R.C. Chandini, Amar Shankar, S.B. Benaka Prasad, and A.V. Raghu. (2016) 'CONTRIBUTION TO THE IMPROVEMENT OF PRODUCTS QUALITY IN BAKING PRODUCT', International Journal Of Advance Research And Innovative Ideas In Education, 1(5), pp. 187-194IJARIIE [Online]. Available at: https://ijariie.com/AdminUploadPdf/CONTRIBUTION_TO_THE_IMPROVEMENT_OF_PRODUCTS_QUALITY_IN_BAKING_PRODUCT_1422.pdf (Accessed : 23 July 2020)
IEEE 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, 9 2016. [Online]. Available: https://ijariie.com/AdminUploadPdf/CONTRIBUTION_TO_THE_IMPROVEMENT_OF_PRODUCTS_QUALITY_IN_BAKING_PRODUCT_1422.pdf [Accessed : 23 July 2020].
Turabian 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 [Online]. volume 1 number 5 (23 July 2020).
Vancouver 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 [Internet]. 2016 [Cited : 23 July 2020]; 1(5) : 187-194. Available from: https://ijariie.com/AdminUploadPdf/CONTRIBUTION_TO_THE_IMPROVEMENT_OF_PRODUCTS_QUALITY_IN_BAKING_PRODUCT_1422.pdf
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