Vader W, Kooy Y, Van Veelen P, De Ru A, Harris D, Benckhuijsen W, Peña S, Mearin L, Drijfhout JW, Koning F. 2002. The gluten response in children with celiac disease is directed toward multiple gliadin and glutenin peptides. Gastroenterology 122:1729-1737. Vivas-Rodrigues NE, Waniska RD, Rooney LW. 1987. Thin porridges (atole) prepared from maize and sorghum. Cereal Chem 64:390-394. Wall JA, Blessin CW. 1970. Composition of sorghum plant and grain. In: Wall JS, Ross WM, editors. Sorghum production and utilization. Westport: AVI. Waniska RD. 1999. Perspectives on flour tortillas. Cereal Foods World 44(4):471-473. Waniska RD, Celements B. (1986) Wheat tortillas – processes and flours used. Presented at the Mexican Food Short Course, Texas A&M University, College Station, TX. November 19-21, 1986. Waniska RD, Cepeda M, King BS, Adams JL, Rooney LW, Torres PI, Lookhart GL, Bean SR, Wilson JD, Bechtel DB. 2004. Effects of flour properties on tortilla qualities. Cereal Foods World 49(4):237-244. Waniska RD, Rooney LW. 2000. Structure and chemistry of the sorghum caryopsis. In: Smith CW, Frederiksen RA, editors. Sorghum: Origin, history, technology, and production. Canada: John Wiley & Sons, Inc. p 649-688. Waniska RD, Poe JH, Bandyopadhhyay R. 1989. Effects of growth conditions on grain molding and phenols in sorghum caryopsis. J Cereal Sci 10:217-225. Warsi AS, Wright BC. 1973. Effects of rates and methods of nitrogen application on the quality of sorghum grain. Indian J Agric Sci 43:722-726. Young R, Haidara M, Rooney LW, Waniska RD. 1990. Parboiled sorghum: development of a novel decorticated product. J Cereal Sci 11:277-289. 45
Chapter 2: Grain and Flour Characterization of Four Sorghum Hybrids 46
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EVALUATION OF FOUR SORGHUM HYBRIDS
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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: Subramanian V, Jambunathan R, Suury
- Page 59 and 60: Introduction: An estimated 1-2 perc
- Page 61 and 62: The cleaned grain was then analyzed
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- Page 65 and 66: Moisture Content: The moisture cont
- Page 67 and 68: products. Grain hardness can also b
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- 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
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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