Effect of sorghum flour composition and particle size on quality properties of gluten-free bread

Food Science and Technology International

Volumn 21, Issue 3, 2015, Pages 188-202

  Trappey, Emily Frederick ^a   Khouryieh, Hanna ^b   Aramouni, Fadi ^a   Herald, Thomas ^c  

^a KANSAS STATE UNIVERSITY   (United States)

^b WESTERN KENTUCKY UNIVERSITY   (United States)

^c GRAIN MARKETING AND PRODUCTION RESEARCH CENTER   (United States)

Author keywords

composition; flour characterization; gluten free bread; particle size; Sorghum

Indexed keywords

BAKERIES; CHEMICAL ANALYSIS; EXTRACTION; FOOD PRODUCTS; MILLING (MACHINING); PARTICLE SIZE ANALYSIS; SPEED; STARCH; WATER ABSORPTION;

CRUMB STRUCTURE; DIFFERENT SPEED; EXTRACTION RATE; FIBER CONTENTS; GLUTEN-FREE BREAD; QUALITY PROPERTIES; SORGHUM; STARCH CONTENTS;

PARTICLE SIZE;

GLUTEN; STARCH;

ANALYSIS; BREAD; CHEMISTRY; COLOR; DIETARY FIBER; FLOUR; FOOD GRAIN; FOOD HANDLING; FOOD QUALITY; PARTICLE SIZE; SORGHUM;

BREAD; COLOR; DIETARY FIBER; EDIBLE GRAIN; FLOUR; FOOD HANDLING; FOOD QUALITY; GLUTENS; PARTICLE SIZE; SORGHUM; STARCH;

EID: 84924911030     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013214523632     Document Type: Article

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