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Use of Guar Gum and Gum Arabic as Bread Improvers for the Production of Bakery Products from Sorghum Flour
Guar gum Gum Arabic Sorghum flour
2009/5/20
A low tannin sorghum cultivar (Tabat) was used in this study. Sorghum unlike wheat does not contain gluten. It is a potential cereal for people suffering from Celiac disease. For preparation of bakery...
Effect of Incorporation of Sorghum Flour to Wheat Flour on Quality of Biscuits Fortified with Defatted Soy Flour
Sorghum biscuits defatted soy flour spread ratio texture colour sensory evaluation
2008/11/1
Biscuits prepared from flour blends containing varying proportions of sorghum flour (0, 10, 20, 30, 40, 50 and 60%) and fortified with 5% defatted soy flour, were evaluated for different quality param...