Project Report

Project Description

Among cereal grain flours, wheat flour is unusual in that its protein components, when mixed with water, form an elastic network capable of retaining gas and forming a strong spongy structure during baking. The protein substances that contribute to these properties (gliadin and glutenin) are known collectively as gluten when combined with water and mixed together. Generally speaking, the suitability of flour for biscuit making is determined by its gluten. Gluten attributes are determined by genetics, the growing conditions of the wheat, and the method of milling.

Price : ₹ 1900/- ₹ 1500 /- (inclusive of GST 18%)