- Page 1: EVALUATION OF FOUR SORGHUM HYBRIDS
- 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
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Introduction: An estimated 1-2 perc
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The cleaned grain was then analyzed
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Starch Particle Size Distribution:
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Moisture Content: The moisture cont
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products. Grain hardness can also b
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Flour Characterization Flour Partic
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Starch Particle Size Distribution:
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Total Starch: The total starch cont
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Table 4. Comparison of total starch
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66 Table 5. Comparison of starch pa
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create a flour of a specific ash co
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Conclusions: This study has shown t
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Evers AD, Stevens DJ. 1985. Starch
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Schober TJ, Bean SR, Boyle DL. 2007
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Abstract Gluten-free flour tortilla
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following five states in ranking or
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increased. This is probably due to
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than a typical tortilla process. Ov
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Table 1. Formulation for sorghum fl
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of 1.00 mm/s, test speed of 1.00 mm
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values. Calibration was performed b
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flour to use was determined by memb
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Table 2. Comparison of weight, diam
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Also, starch damage was found to be
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Color: Significant differences were
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98 Table 4. Comparison of color, pH
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3.83 (TVM) to 8.00 (F-625). Grittin
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102 Table 6. Comparison of texture
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104 Table 8. Comparison of texture
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Table 9. Comparison of scores from
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REFERENCES Bejosano FP, Joseph S, L
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Appendices 110
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Appendix 2. Average starch particle
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Appendix 4. RVA curve for F-1000. 1
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Appendix 6. RVA curve for 5040C. 11
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118 Appendix 8. RVA curve for TVM.
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TEXTURE (in the hand) Roughness: Th
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Hardness: The relative resistance t
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Appendix 11: CONSUMER PRE-SCREENING
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SAMPLE: 571 Please check only one b