Influence of milling methods and particle size on hydration properties of sorghum flour and quality of sorghum biscuits
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- 作者：B. Dayakar Raoa ; dayakariimr@gmail.com" class="auth_mail" title="E-mail the corresponding author ; dayakar@millets.res.in" class="auth_mail" title="E-mail the corresponding author ; Mohamed Anisa ; anisbio89@gmail.com" class="auth_mail" title="E-mail the corresponding author ; K. Kalpanaa ; palem.kalpana@gmail.com" class="auth_mail" title="E-mail the corresponding author ; K.V. Sunoojb ; sunooj.fst@pondiuni.edu.in" class="auth_mail" title="E-mail the corresponding author ; J.V. Patila ; jvp@sorghum.res.in" class="auth_mail" title="E-mail the corresponding author ; T. Ganeshb ; ganimsc2007@gmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Sorghum ; Milling ; Particle sizes ; Biscuits ; Hydration properties
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：April 2016
- 年：2016
- 卷：67
- 期：Complete
- 页码：8-13
- 全文大小：579 K
文摘
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Particle size heterogeneity of sorghum flour affects hydration properties.
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Traditional milled flour has good functional properties to prepare sorghum biscuits.
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Traditional milled flour larger particle sizes (251 μm and 180 μm) were suitable for the preparation of biscuits.