Influence of milling methods and particle size on hydration properties of sorghum flour and quality of sorghum biscuits

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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 Rao^a ; ^{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 Anis^a ; ^{anisbio89@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; K. Kalpana^a ; ^{palem.kalpana@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; K.V. Sunooj^b ; ^{sunooj.fst@pondiuni.edu.in" class="auth_mail" title="E-mail the corresponding author} ; J.V. Patil^a ; ^{jvp@sorghum.res.in" class="auth_mail" title="E-mail the corresponding author} ; T. Ganesh^b ; ^{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

•: Particle size heterogeneity of sorghum flour affects hydration properties.
•: Traditional milled flour has good functional properties to prepare sorghum biscuits.
•: Traditional milled flour larger particle sizes (251 μm and 180 μm) were suitable for the preparation of biscuits.

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