Sorghum and its potential for the Western diet
Rubina Rumler, Denisse Bender, Regine Schönlechner
Abstract
• Sorghum seems to be a promising grain for the Western diet. • Sorghum milling can take place on commercial wheat mills. • Sorghum additions to a wheat dough can improve dough stability. • Sorghum can improve the specific volume of wheat breads.
Topics & Concepts
SorghumAgronomySorghum bicolorWhole grainsFood scienceBiologyFood composition and properties