Effect of Tempering Conditions on White Sorghum Milling, Flour, and Bread Properties

The effects of room temperature water, hot water, and steam tempering methods were investigated on sorghum kernel physical properties, milling, flour, and bread-making properties. Overall tempering condition and tempering moisture content were found to have a significant effect on the physical prope...

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Detalles Bibliográficos
Autores principales: Yoganandan, Mohana, Bean, Scott R., Miller-Regan, Rebecca, Dogan, Hulya, Pulivarthi, Manoj Kumar, Siliveru, Kaliramesh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393961/
https://www.ncbi.nlm.nih.gov/pubmed/34441724
http://dx.doi.org/10.3390/foods10081947

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393961/
https://www.ncbi.nlm.nih.gov/pubmed/34441724
http://dx.doi.org/10.3390/foods10081947

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