Evaluation of Dough Mixing Properties of Sorghum Genotypes using a Micro-Scale Screening Method and Properties of Maize Prolamin Co-Protein Blends
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Embargo Lift Date
2022-06-09
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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