Brewing is among the oldest biotechnological processes, in which barley malt and—to a
lesser extent—wheat malt are used as conventional raw materials. Worldwide, 85–90% of …

Due to the increasing interest in sorghum for human nutrition, recent literature reviews
highlight its nutrient and bioactive contents, potential health benefits and its 'gluten …

Physical, chemical, and antioxidant analysis of grain and flour of five sorghum hybrids with
different pericarp color (brown, red, and white) and endosperm texture were conducted to …

Sorghum has a long history of use in the production of different types of bread. This review
paper discusses different types of bread and factors that affect the physicochemical …

With food insecurity rising dramatically in Sub-Saharan Africa, promoting the use of
sorghum, cowpea and cassava flours in staple food such as bread may reduce wheat …

The appearance, taste, aroma and texture of food products, including gluten-free bakery
products, is very important predictors for whether or not such products would be acceptable …

In the context of data management and processing, food science needs tools to organize the
results of diverse studies to make the data reusable. In sensory analysis, there are no …

This research studied the effects of white sorghum flour levels at 0, 10, 25, 40, 70, 85 and
100% in the matrix of rice and tapioca flours and corn starch on the properties of flour blends …

A Sorghum flour (SF) is a leading and prominent food source for humans in African
countries. Recently extensive studies have been conducted on Sorghum bread (SB) or …

This study aims to investigate the potential of white and bronze whole-grain sorghum flour to
develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial …