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RISEffect of extrusion cooking of sorghum flour on rheology, morphology and heating rate of sorghum–wheat composite dough
Addition of a gluten-free flour such as sorghum has negative impact on the quality of wheat dough for bread making. One of the methods which can be used to promote the quality of sorghum-wheat composite dough is to extrude the sorghum flour before...
Effect of extrusion cooking on chemical structure, morphology, crystallinity and thermal properties of sorghum flour extrudates
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...
Functional effects of xanthan gum on quality attributes and microstructure of extruded sorghum-wheat composite dough and bread
temperature) and non-extruded sorghum flours were separately substituted with wheat flour at 10:90 sorghum/wheat ratio. In addition, to improve the quality of the final product, xanthan gum (0.5 and 1%) was added during the mixing of doughs ingredients...
Physicochemical and sensory properties of extruded sorghum–wheat composite bread
Sorghum flour was extruded at 110 and 160 °C die temperature with 10, 14 and 18% feed moisture. The effect of extruded sorghum flour incorporation (10%) on physical (moisture, specific volume, crumb cell structure, color and crumb texture...