Development and evaluation of low gluten composite bread from sorghum cultivars-Nong nghiep
Development and evaluation of low gluten composite bread from sorghum cultivars-Nong nghiep
This study examined the effects of sorghum flour incorporation in the production of low gluten composite bread. Three cultivars namely M 35-1, CSH 13 R and DSV 4 were taken and compared with refined wheat flour (Maida) in terms of particle size, moisture, water activity, alcoholic acidity and falling number, etc.
