RELATIONSHIPS BETWEEN SORGHUM GRAIN ATTRIBUTES, MILLING QUALITY AND FLOUR QUALITY/FUNCTIONALITY
Grain Quality and Structure Research Unit
2011 Annual Report
1a.Objectives (from AD-416)
The objectives of this research are: (1) Optimize a milling procedure for sorghum to produce high quality flour, (2) characterize milling fractions of sorghum produce by various milling procedures, and (3) relate physical attributes of sorghum grain to milling performance.
1b.Approach (from AD-416)
Optimize milling of sorghum under tightly controlled conditions with different sorghum samples that vary in physical attributes such as hardness and diameter. Different mill streams will be isolated and characterized for their chemical properties and functionality in various food products.
Research continued on white, food-grad sorghum was used to produce flour with varying extraction rates (60%, 80%, 100%). Across all samples, breads produced from flour with the lowest extraction rate had higher specific volumes, better crumb properties and lower crumb firmness. For all flour treatments the bread characteristics were significantly affected by flour properties, especially particle size, starch damage and fiber levels.
Project progress was monitored via telephone conversations, personnel meetings and email correspondence.