BREAD FROM SORGHUM AND BARLEY FLOURS

Autor:	Marcus R. Hart, A. I. Morgan, R. P. Graham, Mildred Gee
Rok vydání:	1970
Předmět:	biology Starch business.industry digestive oral and skin physiology food and beverages Food technology Sorghum biology.organism_classification Glyceryl monostearate Gas retention chemistry.chemical_compound chemistry Food science business Flavor Food Science Mathematics
Zdroj:	Journal of Food Science. 35:661-665
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1970.tb04837.x
Popis:	SUMMARY 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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b3326b602983881ab3195de010f22b95 https://doi.org/10.1111/j.1365-2621.1970.tb04837.x Zobrazit plný text záznamu Plný text