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Cereals :: Wheat      


a. Malted Wheat: The process of malting consists following steps

c. Puffed wheat

Whole grain wheat are cleaned and conditioned. It is then fed into an externally heated, sealed pressure chamber. Steam is injected to raise the internal pressure in the chamber to about 14 kg/cm2 and then suddenly released by opening the chamber when owing to the expansion of water vapour the grain is blown up to several times its original size.  

d. Popcorn

has been a traditional snack food. Expansion volume is the most critical quality factor for pop corn. The texture (tenderness and crispness) is positively correlated with popping volume. Most commercial popcorn has a 30-40 fold expansion popping occurs at about 177 which is equivalent to a steam pressure of 2.5 tonnes/cm2 inside the kernel. The water in the kernel is super heated and at the moment of popping gets converts to steam, which provides the driving force for expanding the IP80 thermoplastic endosperm after the kernel ruptures.








            1.  Sieve together correctly scaled flour, salt, nutmeg powder, cinnamon powder, milk powder and baking powder thoroughly.
            2.  Cream shortening and ground sugar thoroughly
            3.  Add well beaten eggs to creamed shortening and sugar
            4.  Add lemon yellow colour to water
            5.  Add baking soda to creamed shortening and sugar to which beaten eggs have been added.
            6.  Mix to a smooth dough
            7.  Roll out the dough on a lightly floured board. Rolled dough should be 1/3 cm. thick.
            8.  Use doughnut cutter which has outer 7 cm diameter and 2½ cm inner diameter.
            9.  Place doughnuts into frying pan. The fat temperature should be around 380°F. The doughnuts will rise after few seconds. Then turn upside down. Fry till golden brown. Strain fat by using frying spoon before wrapping or serving.
            10. When using 500 g of flour and the above recipe, three dozen doughnuts of the size mentioned above could be obtained.









Khakra is an Indian flat bread, like chapathi and is a popular traditional food in Western India, particularly Gujarat. Atta (whole wheat flour) is kneaded with water into chappathi dough consistency and rolled (flattened) to 1 to 1.5 mm thickness and 17 to 25 cm diameter. These are toasted on a hot pan (tawa), with frequent pressing of the khakra for uniform contact heating. Some of the commercially available khakra are masala khakra which is prepared by adding good amount of spices, bhoji khakra is prepared by incorporating green leafy vegetables, ghee khakra is prepared by adding ghee, sweet and plain khakra. The crisp texture and long storage life of khakra are two characteristics which make it a convenience food constituting one of the major items in lunch packs, breakfast foods, anytime snack or in food packs during travel. They are served accompanied by Sabji (cooked vegetables). Pickle and sweet or hot chutney or can be even dipped in tea or coffee and eaten. The price of khakra is also comparable to that of chappatis.



Pulses, Fruits, Vegetables and Mushroom Incorporated Noodles

Replace maida with 20 per cent pulse flour or millet flours or fruit pulp or vegetable puree to enrich the nutritive value. for example.






  • Dry and grind all the ingredients together
  • Mix and sieve the powder
  • Add salt. 


Special Technologies  





Mixed pulse flour

Dosa is a fermented product used in India. This is usually prepared from a fermented batter of rice and pulse in the proportions ranging from 6:1 to 10:1. Both the ingredients are finely ground, unlike the idli batter, which contains the rice component in a coarse consistency. The dosa batter is very thin and dosa is baked on a hot pan. A number of varieties of dosa can be prepared in hotels and uses.

Among those masal dosai, onion dosai and rava dosai are highly popular irrespective of all the age groups.

Rava dosas - South Indian breakfast tiffin item



Preparation of rice flour

The parboiled rice – IR –20 was soaked in water for 5 hours. Then the water was drained completely and dried in solar drier for 5 hrs. The dried rice was ground in a mixie and sieved through BS 36 sieve.


c. Bombay Halwa Mix  *