Textural Properties of Sorghum Dough

Chemical analysis Textural properties of dough prepared from the flours of eight sorghum cultivars were evaluated subjectively and also measured using a back-extrusion cell in an Ins&on Food Testing Instrument. The force and energy required for the extrusion of good quality cohesive dough were high. A poor quality dough was compressed into the cell without extrusion. The influence of flour-water-soluble components on dough conhesiveness are discussed. The flour was extracted with n-hexane in soxhlet apparatus for 6 hr and fat content was determined (AOAC, 1975). Protein and ash contents were estimated by AOAC (1975) methods. Starch content was determined using the enzyme glucoamylase (Sigma) as described by Singh et al. (1980) and the glucose released was estimated by the phenol-sulphuric acid method (Dubois et al., 1956).