RELATIONSHIPS BETWEEN SORGHUM GRAIN ATTRIBUTES, MILLING QUALITY AND FLOUR QUALITY/FUNCTIONALITY
Grain Quality and Structure Research Unit
2013 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.
No additional transfer of funds has occurred. No new work has been conducted. Project is to be terminated.