Some physico-chemical properties of fermented sorghum flour

被引：0

作者：

Elkhalifa, AEO

Schiffler, B

Bernhardt, R

机构：

[1] Ahfad Univ Women, Sch Family Sci, Omdurman, Sudan

[2] Univ Saarland, D-66123 Saarbrucken, Germany

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2006年 / 43卷 / 01期

关键词：

sorghum flour; fermentation; physico-chemical properties;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Sorghum flour when fermented by the traditional Sudanese method showed that fermentation had no effect on the water absorption capacity of sorghum flour at room temperatures (25 degrees C) and at 70 degrees C. Sorghum paste clarity as light transmittance was affected by fermentation and it increased by 85% after 24 h fermentation. Fermentation had no effect on the freeze-thaw stability in the first cycle, but as the number of cycles increased the syneresis value decreased.

引用

页码：26 / 27

页数：2

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