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Textural Properties of Sorghum Dough
Author(s) -
SUBRAMANIAN V.,
JAMBUNATHAN R.,
RAO N. SAMBASIVA
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb05052.x
Subject(s) - extrusion , sorghum , food science , materials science , composite material , agronomy , chemistry , biology
Textural properties of dough prepared from the flours of eight sorghum cultivars were evaluated subjectively and also measured using a back‐extrusion cell in an Instron Food Testing Instrument. The force and energy required for the extrusion of good quality cohesive dough were high. A poor quality dough was compressed into the cell without extrusion. The influence of flour‐water‐soluble components on dough conhesiveness are discussed.