Evaluation of Dough Mixing Properties of Sorghum Genotypes using a Micro-Scale Screening Method and Properties of Maize Prolamin Co-Protein Blends
Embargo Lift Date
MetadataShow full item record
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.
Showing items related by title, author, creator and subject.
Oxidation of commercial (a-type) zein with hydrogen peroxide improves its hydration and dramatically increases dough extensibility even below its glass transition temperatureTaylor, J.; Johnson, Stuart; Taylor, J.; Njila, S.; Jackaman, Connie (2016)To improve the rheological properties of zein doughs, a-type zein and zein-starch doughs were prepared with the oxidising agents, hydrogen peroxide and peroxidase, which strengthen gluten-based doughs by cross-linking. ...
Improvement of in vitro and cellular antioxidant properties of Chinese steamed bread through sorghum additionWu, G.; Shen, Y.; Qi, Y.; Zhang, H.; Wang, L.; Qian, H.; Qi, X.; Li, Y.; Johnson, Stuart (2018)© 2017 Sorghum grain is rich in phenolic compounds with various health benefits. Chinese steamed bread (CSB) is a traditional fermented food, and is widely consumed in China and many other countries. Different concentrations ...
Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptabilityYousif, A.; Nhepera, Dorothy; Johnson, Stuart (2012)Wheat flour (WF) flat bread was prepared with varying levels of wholegrain ‘‘white’’ sorghum flour (WSF) or ‘‘red’’ sorghum flour (RSF). Farinograph dough rheology indicated reduced water absorption and stability time and ...