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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 10, Issue 1 (2021)

A study on utilization of yam and whole wheat flour in formulation of bakery product

Author(s):

Kelapure NN, Dr. Jaju RH and Dr. Sangle JK

Abstract:
The study presented on Utilization of Yam and whole wheat flour in formulation of Bakery Product particularly in Swiss roll. The bakery industry is among the few processed food segments whose production has been increasing consistently in the last few years. Swiss Rolls produced are egg less and pure vegetarian, hence acceptable throughout. The typical ingredients are used and three different trails taken with varying proportions of yam flour and other ingredients. Out of three samples, second sample B is having more acceptance than others. Sample B contains 10% yam flour and 30% whole wheat flour. Then it is further analyzed for sensory and chemical evaluation.

Pages: 618-620  |  829 Views  362 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Kelapure NN, Dr. Jaju RH and Dr. Sangle JK. A study on utilization of yam and whole wheat flour in formulation of bakery product. J Pharmacogn Phytochem 2021;10(1):618-620.

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