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Effect of incorporation of sorghum flour to wheat flour on chemical, rheological and bread characteristics.

Jyothsna Rao, S. and Venkateswara Rao, G. (1997) Effect of incorporation of sorghum flour to wheat flour on chemical, rheological and bread characteristics. Journal of Food Science and Technology, 34 (3). 251-254, 21 ref..

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Abstract

Effects of incorporation of refined sorghum flour on chemical, rheological and breadmaking properties of wheat flour were studied. Wheat and sorghum blends of 100:0, 95:5, 90:10, 85:15 and 80:20 were prepared using both 75 and 85% extraction rate sorghum flours. Bread prepared with the flour blends was evaluated for crust and crumb characteristics, and loaf vol. Results showed that use of wheat flour substituted with 15 and 10% sorghum flour (75 and 85% extraction rate flours, respectively) produced acceptable bread.

Item Type: Article
Uncontrolled Keywords: BREADMAKING-; CEREAL-PRODUCTS; CEREALS-; FLOURS-CEREAL; PROCESSING-; SORGHUM-; WHEAT-; BREADMAKING-PROPERTIES; FLOUR-; WHEAT-FLOUR
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Jun 2017 06:16
Last Modified: 21 Jun 2017 06:22
URI: http://ir.cftri.com/id/eprint/7812

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