Sorghum

Effect of cellulose-derivatives and emulsifiers on creep-recovery and crumb properties of gluten-free bread prepared from sorghum and gelatinised cassava starch

“…Cassava starch is suited for the production of gluten-free bread because on gelatinisation it produces a stiff elastic mass with far greater cohesion than the starches of other cereals and tubers. This is probably because it has a higher amylopectin to amylose ratio than cereal starches (Taylor & Belton, 2002). Gelatinised cassava starch traps air bubbles in the dough due to its gummy and sticky properties and ensures formation of stable but flexible gas cells that are suitable for holding carbon dioxide gas (Taylor et al, 2006), whereas raw sorghum increases the elastic strength of the system when it is gelatinised during baking and improves colour, aroma and nutrient quality of the gluten-free bread.…”

The Microbial Contamination, Toxicity and Quality of Turned and Unturned Outdoor Floor Malted Sorghum

“…Unlike in barley floor malting, it is general practice in sorghum floor malting that the grain is not turned. Rather, sorghum grains are allowed to germinate undisturbed, resulting in the stratification of the malt bed 27 . The germination bed temperature and aeration are difficult to control under such conditions.…”

“…The germination bed temperature and aeration are difficult to control under such conditions. Hence the practice whereby thinner beds are employed in hot weather (for easier dissipation of heat) as against the use of much thicker beds during winter (better preservation of metabolic heat) 27,30 . These germination conditions apparently encourage the proliferation of fungi and lead to high levels (10 5 -10 6 cfu /g) of fungal counts 21,29 in South African sorghum malt.…”

Brewing with up to 40% unmalted oats (Avena sativa) and sorghum (Sorghum bicolor): a review

“…Sorghum kernels contain both a vitreous (also called translucent, hard, glassy, horny, corneous) and a floury (also called opaque, soft) endosperm fraction . However, the relative proportions of vitreous and floury endosperm vary greatly between different sorghum cultivars .…”

“…The outer vitreous endosperm is tightly packed with polygonal starch granules, which are surrounded by protein bodies embedded in a continuous protein matrix. In contrast, the inner floury endosperm is loosely packed with spherical starch granules covered with a discontinuous protein matrix comprising fewer protein bodies (starch granule size 10–25 µm) . As a consequence of this, starch of the vitreous endosperm is more resistant to gelatinization than starch of the floury endosperm .…”