The effects of tempering and steam flaking on sorghum /
Addition of a selected grain conditioner (< 15x normal rate)
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| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1994.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
| Summary: | Addition of a selected grain conditioner (< 15x normal rate) all non waxy sorghums. However, the waxy sorghum flake bulk and low in test weight. The hard food type sorghum produced appearance. The waxy flakes also had the most unique starch changes to monitor steam flaking. The flake breakage and density decreased slightly with increased tempering moisture. differences found between flakes prepared from the varieties. digestibilities, starch properties, and other digestibility and enzyme susceptible starch values had a durability tests appeared to be good quality control tests during tempering did not effect pericarp structure and/or enhance efficiency of the sorghum processing. The in vitro ESEM. Sulfurous acid and 2-mercaptoethanol caused flaking that are not well understood. Further research is for hardness, bulk density, flake durability, in vitro for steam flaking. However, there are many aspects of steam great deal of variability and there were no significant hybrids and lines and their effects on digestibility and increase water absorption by the kernel when viewed with the needed to evaluate endosperm differences among sorghum pasting properties. Overall, the waxy flakes had the highest physical/chemical properties. The flakes from the waxy grain processing. quality. The white food type sorghums produced flakes with Seven improved sorghum hybrids and two commercial hybrids significant disruption of the sorghum pericarp and endosperm significantly affected by tempering and endosperm type. This significantly, and increased the bulk density of flakes for small, uniform flakes that were very hard. Tempering of sorghum reduced the amount of energy used, improved flake strength, reduced dust, improved the appearance of the flakes suggests that it may be possible to utilize starch viscosity superior appearance to commercial red and white sorghums. The floury sorghum produced inferior flakes high in fragility The pasting properties of the different sorghum flakes were were large, more resistant to breakage, and attractive in were tempered and steam flaked. The flakes were evaluated when viewed with the ESEM. The use of these chemicals could |
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| Item Description: | "Major subject: Food Science and Technology". Vita. |
| Physical Description: | xv, 155 leaves : illustrations ; 28 cm. Also available online. |
| Bibliography: | Includes bibliographical references. |