ISSN print edition: 0366-6352
ISSN electronic edition: 1336-9075
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Utilization of sorghum seeds in the baking industry

D. Ivančenko, L. Dodok, J. Matejová, Z. Kukulka, J. Pollák, and M. Madarászová

Lehrstuhl für Chemie und Technologie von Sacchariden und Nahrungsmitteln an der Slowakischen Technischen Hochschule, Bratislava

 

Abstract: The effect of the addn. of sorghum seeds to wheat flour was studied. After conditioning sorghum seeds, it was detd. that the addn. of 3.0% of sorghum seeds to wheat flour did not impair the baking quality of the bread. The products baked from this mixt. were up to the standard set by the Czech. state norms.

Full paper in Portable Document Format: 211-2a65.pdf (in Slovak)

 

Chemical Papers 21 (1-2) 65–80 (1967)

Tuesday, May 28, 2024

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