Influence of Waxy (High Amylopectin) and High Protein Digestibility Traits in Sorghum on Injera Sourdough-Type Flatbread Sensory Characteristics

Influence of Waxy (High Amylopectin) and High Protein Digestibility Traits in Sorghum on Injera Sourdough-Type Flatbread Sensory Characteristics

Injera, an East African leavened sourdough fermented pancake has remarkable textural properties despite being made from non-wheat flours. However, teff flour, which produces the best quality injera, is expensive and limited in availability. The effects of waxy (high amylopectin) and high protein dig...

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Bibliographic Details
Main Authors: Abadi G. Mezgebe, John R. N. Taylor, Henriëtte L. de Kock
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Foods
Subjects:
amylopectin
descriptive sensory profiling
flatbread
injera
protein digestibility sorghum
sourdough
Online Access:https://www.mdpi.com/2304-8158/9/12/1749

Internet

https://www.mdpi.com/2304-8158/9/12/1749

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