Utilization of sorghum brans and barley flour in bread /

White, brown, and black sorghum brans, wheat bran, and a waxy barley flour were each substituted for 0-30% of wheat flour in a bread formula. Each of the brans were then combined with the barley flour and substituted for a total of 20-25% of the wheat flour in the bread formula. The brans and barle...

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Bibliographic Details

Main Author:	Gordon, Leigh Ann
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 2001.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy