Article ID Journal Published Year Pages File Type
6378114 Journal of Cereal Science 2012 6 Pages PDF
Abstract
► High digestibility high-lysine sorghum flour proteins participated in bread making. ► These available proteins (kafirins) showed viscoelastic behavior. ► Potential for high incorporation of sorghum in composite flour breads.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Agronomy and Crop Science
Preview
Grain of high digestible, high lysine (HDHL) sorghum contains kafirins which enhance the protein network of composite dough and bread
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