University of Khartoum

Some Sorghum Milling Techniques versus Flour Quality

Some Sorghum Milling Techniques versus Flour Quality

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Title: Some Sorghum Milling Techniques versus Flour Quality
Author: Mudawi, Hassan Ali; Abdelrahim,Saifeldin Mohamed Khair
Abstract: Tabat a Sudanese sorghum cultivar was collected from local Khartoum market season 2009; three samples were cleaned and prepared for milling. A commercial decorticator was used to decorticate 10% from Sample A and 5% from Sample B, Sample C was whole grain. The three samples were milled on commercial stone mill and a laboratory disc mill. The mills were set to produce the finest and coarsest possible flours. Milled stocks were analyzed to examine some milling quality parameters: moisture and protein losses, color, ash content and granularity. Fine sorghum semolina was evaluated as wheat flour improver ingredient carrier. When sorghum and wheat fine semolina were compared as wheat flour improver carrier no significant differences were observed on farinograph results. It can be concluded that with suitable mill adjustment and suitable sifting media stone and disc mills can produce wide range of sorghum products: flour fine semolina and coarse semolina for diverse uses, when a decorticated or partially decorticated sorghum is used.
URI: http://khartoumspace.uofk.edu/123456789/26559


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