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Anand Agricultural University, Anand

Anand Agricultural University (AAU) was established in 2004 at Anand with the support of the Government of Gujarat, Act No.(Guj 5 of 2004) dated April 29, 2004. Caved out of the erstwhile Gujarat Agricultural University (GAU), the dream institution of Sardar Vallabhbhai Patel and Dr. K. M. Munshi, the AAU was set up to provide support to the farming community in three facets namely education, research and extension activities in Agriculture, Horticulture Engineering, product Processing and Home Science. At present there seven Colleges, seventeen Research Centers and six Extension Education Institute working in nine districts of Gujarat namely Ahmedabad, Anand, Dahod, Kheda, Panchmahal, Vadodara, Mahisagar, Botad and Chhotaudepur AAU's activities have expanded to span newer commodity sectors such as soil health card, bio-diesel, medicinal plants apart from the mandatory ones like rice, maize, tobacco, vegetable crops, fruit crops, forage crops, animal breeding, nutrition and dairy products etc. the core of AAU's operating philosophy however, continues to create the partnership between the rural people and committed academic as the basic for sustainable rural development. In pursuing its various programmes AAU's overall mission is to promote sustainable growth and economic independence in rural society. AAU aims to do this through education, research and extension education. Thus, AAU works towards the empowerment of the farmers.

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20131
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Subject: Food Technology × Author: Doctor Harsh × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    TECHNOLOGICAL ASPECTS FOR PRODUCTION OF BREAD FROM WHEAT-SORGHUM COMPOSITE FLOUR
    (AAU, Anand, 2013) Doctor Harsh; Er. Amee Ravani
    Production of wheat-sorghum composite flour bread is the most appropriate technique for utilization of sorghum millet crop and to supply multigrain healthy product. The present study was undertaken to investigate effect of technological aspects for production of bread from wheat-sorghum composite flour. To do so, the experiments were carried out in two stages. Initially, wheat-sorghum composite flour was analyzed for physical, chemical and rheological characteristics, as they give information about formulation and optimization of machining properties, which would help in scaling up the process and in automation. It was found that the above properties were significantly affected by varying levels of sorghum in the composite flour blends. Pure refined wheat flour contains a higher amount of bio-chemical constituents like moisture, protein and fiber, while the fat content, ash content and carbohydrates are low in amount than pure sorghum millet flour. In the case of physical properties bulk density, tap bulk density, sedimentation value, water absorption capacity, wet gluten and dry gluten contents decreased and apparent porosity increased with increasing levels of sorghum flour incorporated with wheat flour.