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Evaluation Of Sorghum Grain Quality As Influenced By Milling Methods

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Relation http://oar.icrisat.org/4139/
 
Title Evaluation Of Sorghum Grain Quality As Influenced By Milling Methods
 
Creator Murty, D S
Rao, N S
Singh, U
 
Subject Sorghum
 
Description Grin samples from twelvesorghum cultivars representing
a'wide range of hardness were milled by using three
d~fferent millrng systems: village chakki, laboratory
carborundum mill 2nd Udy cyclone mill. The flour
samples were studied for their particle site ('36 < 75 mu),
percent stnrch damage, percent water retention capacity,
volume of water required to make dough (ml), rolling
quality (cm), gel sprend (mm), and dough extrusion
foce (kg) in an In\tron Food Tesring hlachine. The
chllkki milled flour sllowed significantly larger particle
size 1)ut superior rolling qu;~lity.S tarch damage, water
retention capxcity, rolling quality and gel spread values
of the chakk~ and 1;lboratory milled tlour simples were
lligher and wcre in the same range, inspite of significant
sultivnr x mill effects. The Udy mill flour showed the
least amounts of starch damage 2nd water retention and
poor rolling quality. V;lrhrion in dough rolling quality
was largely affected by rnitling mcthod while that of gel
sprcatl was influenced by cultivars. Significant correl~
tions were ol)served hetwcen grain hardness and quality
parameters of flour from chrlkki and Udy mills, indicating
an interaction of milling mcthods with grnin hardness.
Rolling quality of the dough was positively correlated
with percent stnrch dtmage and water retention
capacity dnd negatively associated with extrusion force.
 
Date 1984
 
Type Conference or Workshop Item
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://oar.icrisat.org/4139/1/CP_183.pdf
Murty, D S and Rao, N S and Singh, U (1984) Evaluation Of Sorghum Grain Quality As Influenced By Milling Methods. In: 11th International Congress of Cereal Chemistry - Symposium on the Processing of Sorghum and Millets: Criteria for Quality of Grains and Products for Human Food, 4 to 8th June 1984, vienna.