Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability
Wheat flour (WF) flat bread was prepared with varying levels of wholegrain ‘‘white’’ sorghum flour (WSF) or ‘‘red’’ sorghum flour (RSF). Farinograph dough rheology indicated reduced water absorption and stability time and increased breakdown with increased sorghum flour addition. The total phenolic...
| Main Authors: | , , |
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| Format: | Journal Article |
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Elsevier
2012
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| Online Access: | http://hdl.handle.net/20.500.11937/35729 |