Журнал пищевой промышленности и технологий

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Preparation of Laminated Baked Product Using Oats

Atul Masih, A. Allwyn Sundar Raj, S. Rubila, Rahul Ramrao Patil and T.V. Ranaganathan

The following study involved the standardization of a procedure for the preparation of Laminated Baked Product with Oats. Normal and the oats product were manufactured by using maida, dalda and other raw materials. Two different samples were made - first using normal baked product and the other by the addition of oats. These products were baked at a temperature of upto 250°C. In all cases 1000 g of maida exclusive of other ingredients and the final product or yield of 1.5 kg. The dough was prepared by planetary mixer for half an hour and then baked. Sensory evaluation and comparative study of quality characteristics was carried out for the samples made. Comparative study was done between the two samples to evaluate the best and the cost estimation for both the samples was calculated.