Effect of Tempering Conditions on White Sorghum Milling, Flour, and Bread Properties

Effect of Tempering Conditions on White Sorghum Milling, Flour, and Bread Properties

The effects of room temperature water, hot water, and steam tempering methods were investigated on sorghum kernel physical properties, milling, flour, and bread-making properties. Overall tempering condition and tempering moisture content were found to have a significant effect on the physical prope...

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Bibliographic Details
Main Authors: Mohana Yoganandan, Scott R. Bean, Rebecca Miller-Regan, Hulya Dogan, Manoj Kumar Pulivarthi, Kaliramesh Siliveru
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
white sorghum
tempering
roller milling
kernel properties
flour properties
bread properties
Online Access:https://www.mdpi.com/2304-8158/10/8/1947

Internet

https://www.mdpi.com/2304-8158/10/8/1947

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