STUDIES ON PREPARATION AND QUALITY EVALUATION OF HARD WHEAT COOKIES USING RICE FLOUR

摘要

The effect of rice flour fortification in hard wheat flour had favourable effects towards the spread factor, which is very near to the control sample. The rice flour addition can be a good substitute for the preparation of cookies from hard wheat flour as it will improve the texture/ top grain characteristics in the cookies. The most optimum level of rice flour fortification for improving the overali quality was in the range of 5 to 10 per cent.