Transglutaminase Shows Better Functionality on High Digestible, High Lysine Sorghum-Wheat Composite Dough and Bread, Compared to Normal Sorghum-Wheat Composites

Transglutaminase Shows Better Functionality on High Digestible, High Lysine Sorghum-Wheat Composite Dough and Bread, Compared to Normal Sorghum-Wheat Composites

Highly digestible high-lysine (HDHL) sorghum-wheat composites have previously been shown to produce better composite dough and bread compared to normal sorghum-wheat composites. This study aimed to test whether improved HDHL lines can provide further enhanced functionality through the effects of tra...

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Bibliographic Details
Main Authors: Yunus Emre Tunçil, Mehtap Fevzioglu, Seda Arioglu-Tunçil, Gebisa Ejeta, Osvaldo H. Campanella, Bruce R Hamaker
Format: Article
Language:English
Published: Turkish Science and Technology Publishing (TURSTEP) 2019-06-01
Series:Turkish Journal of Agriculture: Food Science and Technology
Subjects:
bread
composite dough
hdhl sorghum
rheological properties
viscoelastic properties
Online Access:http://www.agrifoodscience.com/index.php/TURJAF/article/view/2484

Internet

http://www.agrifoodscience.com/index.php/TURJAF/article/view/2484

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