Abstract
Wheat is the second staple food of India after rice. It is high in carbohydrates, proteins, vitamins and minerals, and most of the Indians utilize wheat flour-based products for obtaining their nutritional requirements. Flour milling is as old as the history of humanity and reaches as far as 75,000 B.C. The need for the wheat milling arises due to the growing demand for wheat-based products and due to the changing life style among common masses. Moreover, the widespread distribution of wheat, its ability to grow in different geographical conditions, nutritional quality, aromatic profile and simple procedures for processing and preservation of wheat flour-based products have also increased the demand for wheat. This chapter mainly focusses on the milling of wheat for obtaining flour and some recent technological interventions related to it. In addition, nutritional and functional potential of flour and flour-based products, utilization of by-products and their quality evaluation have also been discussed.
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Kaukab, S., Mir, N.A., Ritika, Yadav, D.N. (2022). Interventions in Wheat Processing Quality of End Products. In: Kashyap, P.L., et al. New Horizons in Wheat and Barley Research . Springer, Singapore. https://doi.org/10.1007/978-981-16-4449-8_30
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DOI: https://doi.org/10.1007/978-981-16-4449-8_30
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