सीएसआईआर – केंद्रीय खाद्य प्रौद्योगिक अनुसंधान संस्थान
वैज्ञानिक और औद्योगिक अनुसंधान परिषद
विज्ञान एवं प्रौद्योगिकी मंत्रालय, भारत सरकार,
मैसूरु - 570020
Baking Science & Technology
Cereal science, Dough rheology
Product development pertaining to Baked and Extruded products (pasta, noodles etc)
Nutritional profiling of food products, Utilization of pseudocereals (Buckwheat noodle/pasta/ Soba) and millets in products
Product reformulation in gluten-free products
Convenience based products: Par-baking and frozen dough for baked goods, Semi-dried noodles. Sourdough technology for high sensory, shelf life, nutritional and functional attributes. Ingredient based research: Alternative natural ingredients for shelf life, sugar reduction for applications in bakery /extruded products. Product reformulation and in vitro testing of low glycaemic baked goods
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