Wheat research and development in CFTRI was initially carried out under the division of Food Processing, but later, a separate department-Cereal & Confectionery Technology (C & CT) department-was formed by bringing rice research also under its purview. C & CT (A) worked on grains such as rice, maize, sorghum and millets, while C & CT (B) worked on wheat. The latter was named as Flour Milling Baking Technology (FMBT) department in 1980, it was given the present name Flour Milling, Baking and Confectionery Technology (FMB&CT) department in 1994.

· Milling

· Baking

· Variety bakery products

· Health bakery products

· Traditional products

· Rheology of wheat flour dough

· By-product utilisation

MILLING

· Assessment of the quality of aestivum, durum as well as dicoccum
  wheats for various chemical, biochemical and functional attributes,
  for production of improved and consistent quality flour

· Response of flour from Indian commercial wheats to different
  additives and improvers

· Manufacture of whole wheat flour suitable for Chapati-making, by the
  roller flour mill

· Separation, stabilization and utilization of wheat germ

· Development of technologies for specific and speciality flours for
  various bakery and wheat-based staple traditional food products

BAKING

· Wheat-based weaning foods and breakfast cereals

· Mechanism of action of enzymes in bread dough

· Premixes of additives for different bakery products such as bread,
  cake and cookies for improving their quality

· Wheat proteins, their fractions and their influence on the quality of
  various products

· Lipids and their role on the quality of bread and Chapati

· Different forms of enzymes in milled products

VARIETY BAKERY PRODUCTS

Development of variety bakery products (breads and biscuits using different flavours and spices such as onion, garlic, ginger, cardamom, cumin seeds; vermicelli; etc.) based on composite flours from oilseeds such as defatted Soya flour and groundnut flour, non-wheat cereals such as maize and sorghum, and millets such as Bajra and Ragi as well as tuber flours from potato and tapioca ( e.g., tapioca macaroni)

HEALTH BAKERY PRODUCTS

Development of health bakery products such as whole wheat bread, high-fibre bread and biscuit; low or zero sugar bread, biscuit, cake and rusk; low-fat and high-protein biscuits; sodium-free and high-calcium biscuits; and micro-nutrient biscuits

TRADITIONAL PRODUCTS

· Generation of data on the type and variety of wheat and the
  processing conditions required to convert wheat to whole wheat flour,
  to obtain the desired quality of flour

· Standardisation of the method of test-baking of products to evaluate
  different wheat varieties and extend shelf life

RHEOLOGY OF WHEAT FLOUR DOUGH

· Evaluation of rheological parameters of the desired dough and inter-
  relationship between its rheological characteristics and the quality of
  its products

· Identification of factors that influence rheological parameters of dough

Major Technologies Developed/Transferred

The department has developed technologies for a varieties of bakery products, health products, traditional products and pre-mixes as seen in detail above. Many of them have captured the popular imagination throughout India, and some have become hits in the market. On the research front, ours is the only place in India where successful investigations are being carried out on various wheat-based traditional food products.

Major Projects Completed

· Technologies for speciality flours

· Wheat germ stabilization and utilization

· Frozen dough for traditional products

· Health bakery products

Academic and Training Profile

· A one-year international course for certificate in Flour Milling
  Technology for the benefit of the milling industry of India and other
  developing countries (Over 368 people have so far obtained the
  certificate)

· Short-term programmes in specialised aspects of baking as well as
  milling (Over 1000 people have so far benefited from these
  programmes)

Technology Services Offered

· Evaluation of wheat and wheat products for milling and baking

· Testing of the flour for various rheological, milling and baking
  attributes at the laboratory and pilot scale level

· Consultancy for establishing bakeries

· A 20-tonne capacity pilot school mill for training personnel for the
  flour milling industry

· Highly spelialised equipment such as farinograph, extensograph,
  amylograph, texturometer

· Chopin alveograph, spectrophotometer and other equipment to
  evaluate the chemical and rheological parameters of flour

· A pilot bakery to prepare bread, biscuits and cakes at the laboratory
  and pilot scale level

Head
Flour Milling, Baking and Confectionery Technology                        Central Food Technological Research Institute 
Mysore - 570 013.
Ph: + 91 - 821 - 2517730
Fax: + 91 - 821 - 2517233

E-mail: fmbct @ cftri . res . in                                                  Top