TAILIEUCHUNG - Effect of storage conditions on product characteristics and microbiological quality of self rising flour

The present investigation was therefore undertaken to examine the effect of storage conditions (time, temperature and packaging material) of self rising flour containing different leavening agents with acid calcium phosphate on the quality characteristics of cookies, muffins and cakes and microbiological quality of self rising flour during storage. Results showed that increase in the storage period of flour increased the top score, spread ratio of cookies, specific volume, volume, evaluation scores and overall acceptability of muffins and cakes as the cookies, muffins and cakes baked from fresh flour. | 2017 6 5 561-574 International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 6 Number 5 2017 pp. 561-574 Journal homepage http Original Research Article https Effect of Storage Conditions on Product Characteristics and Microbiological Quality of Self Rising Flour Tejinder Singh Arashdeep Singh Baljit Singh and Savita Sharma Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India Corresponding author ABSTRACT The present investigation was therefore undertaken to examine the effect of storage Keywords conditions time temperature and packaging material of self rising flour containing Self rising flour different leavening agents with acid calcium phosphate on the quality characteristics of cookies muffins cookies muffins and cakes and microbiological quality of self rising flour during storage. cake overall Results showed that increase in the storage period of flour increased the top score spread acceptability ratio of cookies specific volume volume evaluation scores and overall acceptability of microbiological muffins and cakes as the cookies muffins and cakes baked from fresh flour. Storage of quality. different combinations of flour at 4 oC results in superior quality of the bakery products Article Info baked from such flour as compared to products baked from the flour stored at ambient temperature. Cookies muffin and cakes prepared flour packed in polyethylene bags shows Accepted better top score specific volume evaluation score and overall acceptability scores as 04 April 2017 compared to the products baked from the flour packed and stored in pearlpet jars. Increase Available Online in the storage time increase the bacterial count and yeast and mold count in the flour 10 May 2017 packed in polyethylene bags and pearlpet jars and stored at refrigeration temperature and ambient temperature however the microbial

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