Sorghum dough has poor viscoelastic properties compared to wheat dough and mechanical methods for production of sorghum roti are scarce. Potential of defatted Marama flour-cassava starch composites to produce gluten free bread-type dough. This article belongs to the Special Issue on
3,971 Downloads 5,433 Views Citations, Predictability of the Consistency of Porridges Using Mixtures of Different Flours (Articles), Irene S. T. de Carvalho, Yvonne Granfeldt, Ann-Charlotte Eliasson, Petr Dejmek, Food and Nutrition Sciences
Sensory evaluation found the experimental preparations to have good acceptability.
Nyembwe PM, Dekock H, Taylor RNJ. Genetic Diversity in the Environmental Conditioning of Two Sorghum (Sorghum bicolor L.) Hybrids. 10.4236/fns.2011.22022
It is very high in iron, fiber, and protein, making it one of the healthier options for those who have gluten intolerance and cannot eat traditional forms of flour. • Since sorghum flour is a gluten-free food, it is a safe alternative to flour for those with celiac disease. 1,657 Downloads 3,030 Views Citations
713 Downloads 1,099 Views Citations, Breeding Sorghum Using Induced Mutations: Future Prospect for Namibia (Articles), Maliata Athon Wanga, A. Ashok Kumar, Grace Nandesora Kangueehi, Hussein Shimelis, Lydia N. Horn, Fatma Sarsu, Jahanna F. N. Andowa, American Journal of Plant Sciences
Indian Journal of Agricultural Sciences 89(11):1906-1910. However, as noted above for bread, the literature contains more reports on the use of sorghum in these types of products, and as such sorghum will be emphasized in the following discussions. Sorghum is a genus of flowering plants in the grass family Poaceae, which includes about 25 species.Some of these species have grown as cereals for human consumption and some in pastures for animals. Preventing all these diseases is excellent. These will illustrate the spectrum on current research on grain quality and utilization in sorghum, including review articles and research papers. The fermented flour is then diluted into a batter, which is poured onto a circular hot plate.
432 Downloads 740 Views Citations, Controlled Drying Effect on the Quality of Sorghum Malts Used for the Chakpalo Production in Benin (Articles), Vénérande Y. Ballogou, Joseph Dossou, Comlan A. de Souza, Food and Nutrition Sciences
It also avoid dermatitis herpetiforms disease. Sorghum plays a very important role in animal feed production in various countries like the USA, Mexico, South America, and Australia. Shall be free from the following in amounts that may represent a hazard to human health: Crotolaria (. C.V. Ratnavathi, V.V. Concha Collar, in Sorghum and Millets (Second Edition), 2019. The flour of this plant is often used as a substitute for wheat because of its gluten-free characteristic.
The others are similar in content. Then 500g of the resulting batter was weighed into a baking tin and proved to height at 30°C and 85% rh.
Sorghum is rich in potassium and phosphorus.
Pappad is also used as an appetizer or a snack and can be enjoyed with various toppings, such as chopped onions, chutney, or other dips and condiments. An increase of batter consistency with pressure treatment higher than 600 MPa was associated with pressure-induced gelatinization of starch. In fact, the sweet sorghum used to make sorghum syrup is grown in the American South, including Alabama, Arkansas, Georgia, Iowa, Kentucky, Mississippi, North Carolina and Tennessee. Bread making experiments were done according to a basic formulation based on sorghum flour (70%), corn starch (30%), sugar (1%), yeast (2%), salt (2%) and water. This article belongs to the Special Issue on
One of the main cooking benefits of sorghum flour is that it is relatively tasteless and it adapts well to whatever it is cooked with. Industrial uses for sorghum include wallboard and biodegradable packaging materials. Sorghum flour can be found in many specialty health food stores in the same section as other grains and flours 1. White food sorghums do not contain genetically modified organisms, are gluten-free (as are all sorghums), are bland in flavor and light-colored, and have excellent processing properties. However, tempering, attrition milling, and other modifications during processing can modify the sandiness of the flour. In addition to the wallboard, grain sorghum can be processed interchangeably with corn for the production of ethanol—many ethanol-producing factories within the United States use grain sorghum as their principal grain due to their favorable geographic location.
and Axtell, J.D. The products are then fed to beef or dairy cattle, egg laying hens, poultry, pigs, and are also used in pet foods. ; ROONEY, LLOYD W. 1987-03-01 00:00:00 ABSTRACT The paste properties of sorghum starch and flour were measured. In the case of sorghum grain, there is a quality specification with respect to tannin content. Agricultural Sustainable Development, Agroclimatic Conditions for Growing Sorghum bicolor L. Moench, under Irrigation Conditions in Mexico (Articles), Genovevo Ramírez-Jaramillo, Mónica Guadalupe Lozano-Contreras, Jorge H. Ramírez-Silva, Open Access Library Journal
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