Dough‐making performance of composite whole‐grain sorghum and whole‐grain wheat flours as assessed by a micro‐doughLAB assay
Koya A. P. Dovi,
Vicky A. Solah,
John R. N. Taylor
et al.
Abstract:Background and ObjectiveOwing to its climate‐smart agronomic characteristics and health‐promoting attributes, there is great interest in using sorghum in bread and other dough‐based food product making. The objectives here were to develop a small‐scale (4 g) Micro‐doughLAB instrument‐based assay to assess the dough‐making performance of whole‐grain sorghum flours in sorghum‐whole grain wheat composites and to assess grain/flour factors affecting sorghum dough‐making performance.FindingsThe optimal Micro‐doughL… Show more
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