Aashitosh A Inamdar

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Bran dusters are used in the wheat flour milling process to increase flour extraction rate. Chemical, rheological and bread characteristics of bran duster flours (BDR1, BDR2, BDR3) and straight run flour (SRF) obtained from two commercial roller flour mills were analyzed. Important chemical characteristics such as ash, dry gluten content, sedimentation(More)
Wheat flour fractioned by sieving into four different particle size fractions namely finer fractions (<75 and 75-118 μm), coarser fractions (118-150 and >150 μm) were analyzed for their chemical, rheological, bread & parotta making characteristics. The finer fractions had lower ash, higher dry gluten, damaged starch and sodium dodecysulphate(More)
The solvent effect in a series of polar and non-polar solvents of varying dielectric constants and refractive indices has been investigated by studying electronic spectra (S1 band) of a series of exalite laser dyes at room temperature (25 1C). These data are used to determine the magnitude (μe) and direction (θ) of the electric dipole moments in the first(More)
In the view of recent growing interest in utilization of grain fractions as food ingredient, present investigation was carried out to evaluate the roller milling potential of green gram. The effect of conditioning moistures on green gram roller milling were studied. The results showed decrease in flour yield from 85.56 to 58.74 % with increase in(More)
Black gram grains were fractionated using roller flour mill. Effect of combination of additives (CA) namely dry gluten powder, sodium stearoyl-2-lactylate, fungal α-amylase on the rheological and bread making characteristics of wheat flour partly replaced with roller milled fractions of black gram was studied. With increase in the addition of straight run(More)
Slick test is carried out by a flour miller to qualitatively segregate the flour from different streams in a roller flour mill. This test is done manually by pressing flour samples on tray using thin bladed paddle (the slick) and inspecting color or dress of the sample. However, the test is subjective and totally depends on human judgment. Cumulative ash(More)
Non-wheat grains, complementing the nutritional profile of wheat were utilized for the development of atta with multi-whole grains. Based on the dimensions, selected grains were segregated and the grinding techniques were applied for the production of multi whole grains flour. Multi whole grains flour was replaced with whole wheat flour to obtain five(More)
Fenugreek seeds were fractionated by roller milling to get various fractions. The roller milled fractions and whole fenugreek flour (WFF) were evaluated for the flow behavior and time-dependent flow properties using a rotational viscometer at the temperatures of 10-60 (0)C. The samples subjected to a programmed shear rate increase linearly from 0 to 300(More)
Evaluation of functional properties of milled fractions of grain amaranth may be useful to decide the end uses of the grain. Hence, pasting profiles of amaranth fractions obtained by milling the grains at different moisture contents were studied in relation with their starch profile and also with their swelling power and solubility indices. It was observed(More)