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dc.contributor.authorDovi, Koya Ange Pamela
dc.contributor.supervisorStuart Johnsonen_US
dc.contributor.supervisorVicky Solahen_US
dc.date.accessioned2020-06-10T03:42:41Z
dc.date.available2020-06-10T03:42:41Z
dc.date.issued2019en_US
dc.identifier.urihttp://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.publisherCurtin Universityen_US
dc.titleEvaluation of Dough Mixing Properties of Sorghum Genotypes using a Micro-Scale Screening Method and Properties of Maize Prolamin Co-Protein Blendsen_US
dc.typeThesisen_US
dcterms.educationLevelPhDen_US
curtin.departmentSchool of Public Healthen_US
curtin.accessStatusFulltext not availableen_US
curtin.facultyHealth Sciencesen_US
dc.date.embargoEnd2022-06-09


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