- Page 1 and 2:
EVALUATION OF FOUR SORGHUM HYBRIDS
- Page 3 and 4:
compared to a gluten-free wrap alre
- Page 5 and 6:
Flour Characterization Starch Isola
- Page 7 and 8:
Chapter 1 LIST OF FIGURES 1. Mechan
- Page 9 and 10:
4. Comparison of color, pH, water a
- Page 11 and 12:
ACKNOWLEDGMENTS I cannot begin to t
- Page 13 and 14:
most important. As a continent, Afr
- Page 15 and 16:
Before this act, ingredients in foo
- Page 17 and 18:
Mechanism of Actions According to B
- Page 19 and 20:
symptoms similar to allergic reacti
- Page 21 and 22:
Table 1. Symptoms of Celiac Disease
- Page 23 and 24:
Treatment If an individual is diagn
- Page 25 and 26:
MARKET FOR GLUTEN-FREE PRODUCTS In
- Page 27 and 28:
This exported sorghum may be used f
- Page 29 and 30:
sorghum, White sorghum, and Mixed s
- Page 31 and 32:
The actual proportion of the three
- Page 33 and 34:
fiber (Bach-Knudsen and Munck 1985)
- Page 35 and 36:
preference towards white sorghums w
- Page 37 and 38:
cassava starch, and raw cassava sta
- Page 39 and 40:
(about 5 min.). Waniska and others
- Page 41 and 42:
easily. These tortillas are best fo
- Page 43 and 44:
starch, and leavening acids, is a c
- Page 45 and 46:
Gliadin, which is a prolamin charac
- Page 47 and 48:
gluten matrix can hold some of the
- Page 49 and 50:
LITERATURE CITED Aboubacar A, Hamak
- Page 51 and 52:
Federal Register. 2007. Food Labeli
- Page 53 and 54:
Murty DS, Singh U, Suryaprakash S,
- Page 55 and 56:
Subramanian V, Jambunathan R, Suury
- Page 57 and 58:
Chapter 2: Grain and Flour Characte
- Page 59 and 60:
Introduction: An estimated 1-2 perc
- Page 61 and 62:
The cleaned grain was then analyzed
- Page 63 and 64:
Starch Particle Size Distribution:
- Page 65 and 66:
Moisture Content: The moisture cont
- Page 67 and 68:
products. Grain hardness can also b
- Page 69 and 70:
Flour Characterization Flour Partic
- Page 71 and 72:
Starch Particle Size Distribution:
- Page 73 and 74:
Total Starch: The total starch cont
- Page 75 and 76:
Table 4. Comparison of total starch
- Page 77 and 78:
66 Table 5. Comparison of starch pa
- Page 79 and 80:
create a flour of a specific ash co
- Page 81 and 82:
Conclusions: This study has shown t
- Page 83 and 84:
Evers AD, Stevens DJ. 1985. Starch
- Page 85 and 86: Schober TJ, Bean SR, Boyle DL. 2007
- Page 87 and 88: Abstract Gluten-free flour tortilla
- Page 89 and 90: following five states in ranking or
- Page 91 and 92: increased. This is probably due to
- Page 93 and 94: than a typical tortilla process. Ov
- Page 95 and 96: Table 1. Formulation for sorghum fl
- Page 97 and 98: of 1.00 mm/s, test speed of 1.00 mm
- Page 99 and 100: values. Calibration was performed b
- Page 101 and 102: flour to use was determined by memb
- Page 103 and 104: Table 2. Comparison of weight, diam
- Page 105 and 106: Also, starch damage was found to be
- Page 107 and 108: Color: Significant differences were
- Page 109 and 110: 98 Table 4. Comparison of color, pH
- Page 111 and 112: 3.83 (TVM) to 8.00 (F-625). Grittin
- Page 113 and 114: 102 Table 6. Comparison of texture
- Page 115 and 116: 104 Table 8. Comparison of texture
- Page 117 and 118: Table 9. Comparison of scores from
- Page 119 and 120: REFERENCES Bejosano FP, Joseph S, L
- Page 121 and 122: Appendices 110
- Page 123 and 124: Appendix 2. Average starch particle
- Page 125 and 126: Appendix 4. RVA curve for F-1000. 1
- Page 127 and 128: Appendix 6. RVA curve for 5040C. 11
- Page 129 and 130: 118 Appendix 8. RVA curve for TVM.
- Page 131 and 132: TEXTURE (in the hand) Roughness: Th
- Page 133 and 134: Hardness: The relative resistance t
- Page 135: Appendix 11: CONSUMER PRE-SCREENING