Some Sorghum Milling Techniques versus Flour Quality | ||||
| Egyptian Academic Journal of Biological Sciences. C, Physiology and Molecular Biology | ||||
| Article 14, Volume 6, Issue 2, December 2014, Page 115-124 PDF (394.46 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/eajbsc.2014.16038 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Abdelrahim S. M. K1; Mudawi H. A.2 | ||||
| 1Sudan Academy of Science | ||||
| 2University of Khartoum, Dep. of Food Science & Technology | ||||
| Abstract | ||||
| Tabat a Sudanese sorghum cultivar was collected from local Khartoum market season 2009; three samples were cleaned and prepared for milling. A commercial decorticator was used to decorticate 10% from Sample A and 5% from Sample B, Sample C was whole grain. The three samples were milled on commercial stone mill and a laboratory disc mill. The mills were set to produce the finest and coarsest possible flours. Milled stocks were analyzed to examine some milling quality parameters: moisture and protein losses, color, ash content and granularity. Fine sorghum semolina was evaluated as wheat flour improver ingredient carrier. When sorghum and wheat fine semolina were compared as wheat flour improver carrier no significant differences were observed on farinograph results. It can be concluded that with suitable mill adjustment and suitable sifting media stone and disc mills can produce wide range of sorghum products: flour fine semolina and coarse semolina for diverse uses, when a decorticated or partially decorticated sorghum is used. | ||||
| Keywords | ||||
| Tabat; Sorghum Milling- techniques flour quality | ||||
|
Statistics Article View: 214 PDF Download: 386 |
||||
