(farinography and stress relaxation behavior), morphological and temperature profile of sorghum-wheat composite dough were evaluated. Extrusion cooking altered the sorghum-wheat composite dough properties through partial gelatinization of starch granules...

spectroscopy (FTIR) and amylose-lipid complex formation of extruded sorghum flour was investigated. Results showed that the extrusion cooking significantly changed the functional properties of extruded sorghum flour. Increasing feed moisture increased the peak...

This study was performed in order to enhance the extruded sorghum-wheat composite dough (SWCD) and bread (SWCB) quality using xanthan gum. In order to investigate the effect of extrusion cooking, extruded (at 10% feed moisture and 160 °C die...

) and sensory properties of sorghum–wheat composite bread were evaluated. The extrusion cooking of sorghum flour increased the bread crumb moisture, hardness and redness whereas it decreased its crumb lightness. Extrusion cooking increased the number of cells...

with very large molecular weight during the extrusion process. The extruded protein had lower α-helix content compared to the native SPC. The proportion of β-turn structure for extruded SPC increased after the extrusion cooking. Results showed that protein...