EVALUATION OF FOUR SORGHUM HYBRIDS THROUGH THE ...
EVALUATION OF FOUR SORGHUM HYBRIDS THROUGH THE ...
EVALUATION OF FOUR SORGHUM HYBRIDS THROUGH THE ...
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others 1988; Sievert and Pomeranz 1989; Tester and Morrison 1990; Leloup and others<br />
1991). Park and Baik (2004) reported amylose content effecting water absorption,<br />
lightness (color), fat absorption, cooking time, and texture properties of cooked instant<br />
noodles. In bread making, waxy and partial waxy wheat flour have greater resistance to<br />
retrogradation during storage (Sasaki and others 2000). Park and Baik (2007) observed a<br />
greater crumb moisture content and softer crumb texture in French bread when using<br />
flours with 15.4 to 16.6% amylose content. In rice, the amylose content is an important<br />
attribute for determination of eating and cooking quality (Tan and Corke 2002).<br />
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