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|
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.
|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|
|curtin.department||School of Public Health||en_US|
|curtin.accessStatus||Fulltext not available||en_US|