ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Micronizing is accomplished by heating the grain with infra-red burners and crushing the heated kernels between corrugated steel rollers. A laboratory model Pierce micronizer was used to process five sorghum varieties with differing endosperm characteristics: two waxy, one heterowaxy, and two nonwaxy. The waxy grain had the greatest expansion followed by the heterowaxy and nonwaxy grains. The greatest alteration in endosperm structure occurred in the waxy sorghum varieties. The extent of starch gelatinization, measured by several methods, was in decreasing order: waxy, heterowaxy, and nonwaxy sorghum varieties. Waxy sorghum varieties are more extensively gelatinized than nonwaxy sorghums for a given increment of heat treatment. Thus, waxy sorghums can be processed under lower heat and pressure requirements than presently necessary for nonwaxy sorghums.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb07555.x
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