Bread from sorghum and barley flours

HART, M.R. and Graham, R.P. and Gee , M. and Morgan Jr., A. I. (1970) Bread from sorghum and barley flours. Journal of Food Science, 35 (5). pp. 661-665.

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Various additives were examined as possible aids in making bread from sorghum and barley flours. Good rise was achieved with doughs containing 45% solids. Several gums, especially 4000 centipoise methylcellulose, increased gas retention in sorghum bread and improved texture of both sorghum and barley breads. Several starches improved texture and loaf volume of sorghum bread. Glyceryl monostearate (GMS) improved the texture of sorghum bread but caused it to crumble badly. GMS improved softness in barley bread. Shortenings also softened sorghum and barley breads. The effect of several processing variables on sorghum bread was studied along with 2 methods of imparting a sour fermented flavor to sorghum bread

Item Type: Article
Author Affiliation: USDA, Western Utilization R&D Division, ARS, Albany, California 94710
Subjects: Postharvest Management > Food Technology
Divisions: Sorghum
Depositing User: Ms K Syamalamba
Date Deposited: 22 Aug 2012 08:17
Last Modified: 22 Aug 2012 08:18
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