Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability

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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...

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Bibliographic Details
Main Authors:	Yousif, A., Nhepera, Dorothy, Johnson, Stuart
Format:	Journal Article
Published:	Elsevier 2012
Subjects:	flat bread sorghum in vitro starch digestibility polyphenol sensory acceptability antioxidant capacity
Online Access:	http://hdl.handle.net/20.500.11937/35729

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