ಪ್ಲೋರ್ ಮಿಲ್ಲಿಂಗ್, ಬೇಕಿಂಗ್ ಮತ್ತು ಕನ್ ಫೆಕ್ಷನರಿ ತಂತ್ರಜ್ಞಾನ

 

आटा मिल्लिंग बेकिंग एवं कन्फेक्शनरी प्रौद्योगिकी

 

DEPT. OF FLOUR MILLING, BAKING & CONFECTIONERY TECHNOLOGY

 

  + 91- 821-2517730        fmbct@cftri.res.in         Staff Email

 

 
R&D Activities

 

Wheat Milling
There are about 1200 Roller Flour Mills in the country which grind about 18 to 20 million tonnes of wheat per year into wheat flour (maida) and other products like semolina, resultant atta and bran. About 45 to 50 million tonnes of wheat is ground into whole wheat flour (atta) on job-work basis in villages, towns and even in large cities by small electric or diesel driven stone mills, known as chakkis. Domestic packaged branded atta market is estimated at 2 million tonnes is about 2% of total atta market.
Activities related to wheat milling at FMBCT :

  • Development of technologies for speciality flours for bakery, traditional and extruded products.
  • Assessment of quality of wheat and milled products.
  • Online and batch systems of Flour fortification.
  • Technology development for production of different milled products viz., maida, atta, etc.
  • Consultancy for setting of roller flour mill, flour fortification and atta plant.
  • 20 tonnes per day wheat milling pilot plant facility for training of the students of one year International Certificate Course in Flour Milling Technology and the participants of various short term courses
Rheology of wheat flour dough
  • Rheology - science concerning with stress-strain, time relations of materials.
  • Stress can be compressive, tensile or shear. Strain is measured by deformation.
  • Evaluation of visco-elastic properties of wheat flour dough
Baking
  • Rheology of wheat milled products.
  • Role of additives in wheat flour dough characteristics.
  • Premixes of additives for improving quality and shelf life of bakery, traditional and extruded products.
  • Influence of wheat proteins and fractions on quality of products.
  • Development of health, nutritional and therapeutic bakery, traditional and pasta products.
Health bakery products
High Protein & High Fiber Bakery Products
  • For growing children.
  • As protein supplement.
  • Intake of dietary fiber - reduces the prevalence of diseases like colon cancer, coronary heart diseases, obesity, diabetes and hypertension
Low Sugar Bakery Products
  • Sugar intake is linked to - Tooth decay, Obesity, Cardiovascular diseases, Promotion of diabetes
Premixes Developed
  • Upma, Kesari bhath, Instant payasam, Instant cake, High protein upma, Eggless cake
Traditional products
Chapati, South Indian Parotta, North Indian Parotta
  • Fortified with vitamins
  • 12 days shelf life
  • Mechanized
  • Zero TFA
  • β-glucan rich
  • Fortified
  • Protein, fiber and minerals enriched
Puri, Pani Puri & Samosa
  • Protein, fiber enriched & fortified
  • Optimization with improved quality
Wheat based extruded products
Value Added Pasta Products & Therapeutic Pasta products
  • To address wheat allergy

 


 Address

Department of F M B C T, CFTRI Campus,
Mysuru - 570 020

 Email

fmbct@cftri.res.in

 Phone

+ 91- 821-2517730