Evaluation of Dough Mixing Properties of Sorghum Genotypes using a Micro-Scale Screening Method and Properties of Maize Prolamin Co-Protein Blends
| dc.contributor.author | Dovi, Koya Ange Pamela | |
| dc.contributor.supervisor | Stuart Johnson | en_US |
| dc.contributor.supervisor | Vicky Solah | en_US |
| dc.date.accessioned | 2020-06-10T03:42:41Z | |
| dc.date.available | 2020-06-10T03:42:41Z | |
| dc.date.issued | 2019 | en_US |
| dc.identifier.uri | http://hdl.handle.net/20.500.11937/79577 | |
| dc.description.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. | en_US |
| dc.publisher | Curtin University | en_US |
| dc.title | Evaluation of Dough Mixing Properties of Sorghum Genotypes using a Micro-Scale Screening Method and Properties of Maize Prolamin Co-Protein Blends | en_US |
| dc.type | Thesis | en_US |
| dcterms.educationLevel | PhD | en_US |
| curtin.department | School of Public Health | en_US |
| curtin.accessStatus | Open access | en_US |
| curtin.faculty | Health Sciences | en_US |