dowel and rated for breakage on a scale from 1 to 5. A score of 1 is typically associated with “unrollable or breaks easily”, whereas a score of 5 is “rollable and no breaking. Both the objective and subjective methods are performed over a certain period of time, for example, 1, 4, 8, and 12 days of storage (Adams and Waniska 2005). 37
LITERATURE CITED Aboubacar A, Hamaker BR. 1999. Physiochemical properties of flours that relate to sorghum couscous quality. Cereal Chem 76:308-313. Adams JL, Waniska RD. 2005. Flour tortilla attributes affected by hot-press conditions. Cereal Foods Worlds 50(2):72-75. Agullo E, Rodriguez MS. 1998. Sorghum hybrid grains: waxes, crude oils and residual seed meals. An Asoc Quim Argen 86:11-18. Anglani C. 1998. Sorghum for human food – a review. Plant Foods for Human Nutrition 52:85-95. Anonymous. 1991. Automating tortillas. Baking and Snack Sept, 1991. Aubrey A. 2007. For Most People, Gluten Isn’t a Diet Enemy. NPR: Morning Edition on May 10, 2007. Bach-Knudsen KF, Munck L. 1985. Dietary fiber content and composition of sorghum and sorghum based foods. J Cereal Sci 3:153-164. Badi SM, Hoseney RC. 1976. Use of sorghum and pearl millet flours in cookies. Cereal Chem 53:733-738. Bello AB, Rooney LW, Waniska RD. 1990. Factors affecting quality of sorghum tô, a thick porridge. Cereal Chem 67:20-25. Bello AB, Serna-Saldivar SO, Waniska RD, Rooney LW. 1991. Methods to prepare and evaluate wheat tortillas. Cereal Food Worlds 36(3):315-322. Beta T, Corke H, Taylor JRN. 2000a. Starch properties of Barnard Red, a South African red sorghum of significance in traditional African brewing. Starch/Staerk 52:467-470. Beta T, Corke H, Rooney LW, Taylor JRN. 2000b. Starch properties as affected by sorghum grain chemistry. J of the Sci of Food and Agric 81:245-251. Beta T, Rooney LW, Marovatsanga LT, Taylor JRN. 2000c. Effect of chemical treatments on polyphenols and malt quality in sorghum. J Cereal Sci 31(2000):295-302. Bloksma AH, Bushuk W. 1988. Rheology and chemistry of dough. In: Pomeranz Y, editor. Wheat: Chemistry and technology. St. Paul: American Association of Cereal Chemists, Inc. p 131-218. 38
- 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: gluten matrix can hold some of the
- 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 and 136:
Appendix 11: CONSUMER PRE-SCREENING
- Page 137 and 138:
SAMPLE: 571 Please check only one b
Change language