Evaluation of Dough Mixing Properties of Sorghum Genotypes using a Micro-Scale Screening Method and Properties of Maize Prolamin Co-Protein Blends
Access Status
Open access
Authors
Dovi, Koya Ange Pamela
Date
2019Supervisor
Stuart Johnson
Vicky Solah
Type
Thesis
Award
PhD
Metadata
Show full item recordFaculty
Health Sciences
School
School of Public Health
Collection
Abstract
Sorghum a gluten-free climate resilient grain crop has global potential for bread dough manufacture. However, the influence of sorghum variety on dough quality is not well understood. A standard micro-scale screening method suitable for evaluation of dough mixing properties of sorghum-wheat composite flour was developed to identify sorghum genotypes with mixing qualities most suitable for bread making. Furthermore, the dough-like properties of maize-lupin protein blends were evaluated to determine their potential use in leavened bread.
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