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Rheological and thermal properties o...

Kulamarva, Arun.

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Rheological and thermal properties of sorghum dough.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Rheological and thermal properties of sorghum dough./
作者:	Kulamarva, Arun.
面頁冊數:	83 p.
附註:	Source: Masters Abstracts International, Volume: 45-04, page: 2020.
Contained By:	Masters Abstracts International45-04.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MR24710
ISBN:	9780494247105

Rheological and thermal properties of sorghum dough.
Kulamarva, Arun.

Rheological and thermal properties of sorghum dough. - 83 p.

Source: Masters Abstracts International, Volume: 45-04, page: 2020.

Thesis (M.Sc.)--McGill University (Canada), 2006.

Sorghum is a gluten free cereal and forms the staple diet of a majority of the populations living in the semi-arid tropics dough. It is usually consumed in the form of bread made from the grain flour. Dough made with sorghum flour has poor viscoelastic properties compared to wheat dough and mechanical methods for production of sorghum roti are scarce. This study was conducted to elucidate the rheological and thermal properties of sorghum dough to establish its behavior. The temperature and amount of water used for preparation of the dough and the composition of the flour were varied. Wheat, soya and black gram flours were used to prepare the composite doughs. Sensory characteristics of roti made with these dough samples by the traditional method and mechanical compression were studied. The results are presented and their implications are discussed.

ISBN: 9780494247105Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Rheological and thermal properties of sorghum dough.
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245 1 0 $a Rheological and thermal properties of sorghum dough.
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500 $a Source: Masters Abstracts International, Volume: 45-04, page: 2020.
502 $a Thesis (M.Sc.)--McGill University (Canada), 2006.
520 $a Sorghum is a gluten free cereal and forms the staple diet of a majority of the populations living in the semi-arid tropics dough. It is usually consumed in the form of bread made from the grain flour. Dough made with sorghum flour has poor viscoelastic properties compared to wheat dough and mechanical methods for production of sorghum roti are scarce. This study was conducted to elucidate the rheological and thermal properties of sorghum dough to establish its behavior. The temperature and amount of water used for preparation of the dough and the composition of the flour were varied. Wheat, soya and black gram flours were used to prepare the composite doughs. Sensory characteristics of roti made with these dough samples by the traditional method and mechanical compression were studied. The results are presented and their implications are discussed.
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