Dosa is a crispy fermented crepe or savory pancake originated from South India. 4,141 Downloads 5,383 Views Citations, Pasting Properties of White Corn Flours of Anoman 1 and Pulut Harapan Varieties as Affected by Fementation Process (Articles), Rahmawati Farasara, Purwiyatno Hariyadi, Dedi Fardiaz, Ratih Dewanti-Hariyadi, Food and Nutrition Sciences 83 Downloads 183 Views Citations, Utilization of Annual Warm-Season Grasses as a Biofuel Source and Feedstock By-Product (Articles), American Journal of Plant Sciences The first thing we need to mention is the significant amount of nutrients, including … The particle size and shape of sorghum flour often increase the grittiness of the baked products. In the case of sorghum grain, there is a quality specification with respect to tannin content. 3,486 Downloads 4,846 Views Citations Jadhav, MV, Annapure, US (2013) Effect of extrusion process parameters and particle size of sorghum flour on expanded snacks prepared using different varieties of sorghum (Sorghum bicolour L.). 10.4236/ajps.2014.521342 White food-grade sorghum has a white kernel with tan plant and glume characteristics (white/tan/tan). However, as noted above for bread, the literature contains more reports on the use of sorghum in these types of products, and as such sorghum will be emphasized in the following discussions. PASTE PROPERTIES OF SORGHUM FLOUR AND STARCHES PASTE PROPERTIES OF SORGHUM FLOUR AND STARCHES AKINGBALA, J.O. Aboubacar and Hamaker (1999) demonstrated that hard grain (with corneous endosperm) produced flours containing a high proportion of coarse particles with low ash and high damaged starch contents, yielding a higher proportion of desirable sorghum couscous granules. This is good news for those who cannot eat wheat or other grains such as rye or barley due to gluten intolerance. In North Africa and India, sorghum flour is widely used to make flatbreads. The issue will comprise invited papers based on presentations at the International Sorghum Conference (April 2018). Vol.9 No.4，March 28, 2018, DOI: Other nutritional benefits of lactic acid fermentation can include improved starch digestibility, increased levels of B vitamins, reduced antinutrients such as tannins and phytic acid, and, most important, the rendering of the porridge product microbiologically safe (Taylor and Dewar, 2000). This is good news for those who cannot eat wheat or other grains such as rye or barley due to gluten intolerance. In addition to the wallboard, grain sorghum can be processed interchangeably with corn for the production of ethanol—many ethanol-producing factories within the United States use grain sorghum as their principal grain due to their favorable geographic location. 792 Downloads 1,860 Views Citations, Comparative Studies between Physicochemical Properties of White Waxy Wheat Flour and Glutinous Rice Flour (Articles), Yanran Qi, Tingting Cui, Yuexin Jing, Changsong Shan, Zitong Zhao, Peng Wu, Xiansheng Zhang, Open Access Library Journal Shall be free from the following in amounts that may represent a hazard to human health: Crotolaria (. 10.4236/fns.2013.46A003 It is served as an accompaniment to a meal in India. A. Kumar, in Encyclopedia of Food and Health, 2016. Vol.9 No.13，December 24, 2018, DOI: Couscous is prepared by mixing sorghum flour with water, agglomerating the flour–water mixture into small granules, steaming and drying. 5,848 Downloads 10,477 Views Citations, The Use of Sweet Sorghum as a Feedstock for Ethanol Production (Articles), Lincoln Villi Gerke, Gabriela Lionço Zeferino, Armin Feiden, American Journal of Plant Sciences Sorghum flour is high in antioxidants, which are related to their polyphenolic compound and sorghum wax. The products are then fed to beef or dairy cattle, egg laying hens, poultry, pigs, and are also used in pet foods. In the production of the major African flatbreads, which are kisra produced in Sudan (Figure 12.2A) and injera produced in Ethiopia and Eritrea, a slurry of flour undergoes lactic acid fermentation. Important to good cardiac health and controlling cancers compound and sorghum flour tastes similar to wheat in. 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