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Sorghum quality studies. I. Rolling quality of sorghum dough in relation to some physico-chemical properties.

Chandrashekar, A. and Desikachar, H. S. R. (1983) Sorghum quality studies. I. Rolling quality of sorghum dough in relation to some physico-chemical properties. Journal of Food Science and Technology, 20 (6). 281-284, 11 ref..

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Abstract

Roti was prepared from 45 var. of sorghum (Sorghum bicolor) and the rolling quality of dough, dough texture and water uptake and viscographic studies were conducted. Var. showing good rolling property showed lower gelatinization temp, higher peak viscosities, and higher setback in the Brabender viscograph. Significant correlation was found between the texturometer values and the rolling score. Var. showing good, moderate and poor rolling quality are listed. Water uptake values at 70 degree C could be correlated with rolling quality scores but not those at 60 degree C. Amylose, protein and prolamine content of flour had no relation to roti rolling quality. Water uptake was higher at 70 degree C than at 60 degree C, which is correlated to starch damage in flour.

Item Type: Article
Uncontrolled Keywords: BREED-; sorghum roti dough, var. & rolling quality of; ROLLING-; DOUGH-; TEXTURE-; sorghum roti dough, rolling quality & texture of; GELATION-; sorghum roti dough, rolling quality & gelation temp. of; TEMPERATURE-; MOISTURE-CONTENT; sorghum roti dough, rolling quality & moisture in; VISCOSITY-; sorghum roti dough, rolling quality & viscosity of; SORGHUM-; var. & rolling quality of sorghum roti dough
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Nov 2010 08:47
Last Modified: 28 Dec 2011 09:54
URI: http://ir.cftri.com/id/eprint/6669

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