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@article{186479,
        author = {Sheldon Dominic Fernandez and Chef. Amol Abhimayu Rawool},
        title = {The Utilization of Roasted/Toasted Flour in Bread-Making: Analyzing its Impact on Flavour and Texture},
        journal = {International Journal of Innovative Research in Technology},
        year = {},
        volume = {12},
        number = {no},
        pages = {254-257},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=186479},
        abstract = {Bread is the simplest food item frequented in every household and consumed in some form or the other. Not only is it a simple preparation, but it also is very versatile. Flour is one of the main/core ingredients that give bread its sought-after characteristics and is a good source of nutrients and proteins. This main ingredient of flour has a variety of types, each with its contributing qualities and peculiarities. A simple product with a simple and common main ingredient, yet the possibilities are endless. Toasted/Roasted flour has its own unique properties and flavour profiles that it brings to light in bakery products. The objective of this study is to evaluate the different outcomes and results in bread, by varying the proportion of toasted/roasted flour that is used to make the dough. As toasting/roasting contributes to unique product outcomes, this research aims to focus on the most suitable proportions of toasted/roasted flour to obtain the most desirable end product with its associated nutritional value.},
        keywords = {Bread, Toasted, Roasted, Flour, Nutrients, Proteins, Main Ingredient, Characteristics.},
        month = {},
        }