Evaluation of Dough Mixing Properties of Sorghum Genotypes using a Micro-Scale Screening Method and Properties of Maize Prolamin Co-Protein Blends
Sorghum a gluten-free climate resilient grain crop has global potential for bread dough manufacture. However, the influence of sorghum variety on dough quality is not well understood. A standard micro-scale screening method suitable for evaluation of dough mixing properties of sorghum-wheat composit...
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| Format: | Thesis |
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Curtin University
2019
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| Online Access: | http://hdl.handle.net/20.500.11937/79577 |