Fermented sorghum as a functional ingredient in composite breads

Cereal Chemistry

Volumn 80, Issue 5, 2003, Pages 495-499

  Hugo, Leda F ^a   Rooney, Lloyd W ^b   Taylor, John R N ^c  

^a EDUARDO MONDLANE UNIVERSITY   (Mozambique)

^b TEXAS A AND M UNIVERSITY   (United States)

^c UNIVERSITY OF PRETORIA   (South Africa)

Author keywords

[No Author keywords available]

Indexed keywords

ENZYMES; FOOD PRODUCTS; LACTIC ACID; STARCH; VISCOSITY;

BREAD QUALITY; BREADMAKING PROCESS; FUNCTIONAL INGREDIENT; IN-VITRO; LACTIC ACID FERMENTATION; PASTING TEMPERATURE; SORGHUM FLOUR; TOTAL PROTEIN; VITRO PROTEIN DIGESTIBILITY; WATER SOLUBLE PROTEIN;

FERMENTATION;

AMYLASE; LACTIC ACID; PROTEIN; STARCH;

ARTICLE; BREAD; ENZYME INACTIVATION; FERMENTATION; FLOUR; NONHUMAN; PH; QUALITY CONTROL; SORGHUM; TEMPERATURE; VISCOSITY;

TRITICUM AESTIVUM;

EID: 0141568299     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.5.495     Document Type: Article

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