Progress 09/15/08 to 09/14/13
Outputs
Progress Report Objectives (from AD-416): The objectives of this research are: (1) Optimize a milling procedure for sorghum to produce high quality flour, (2) characterize milling fractions of sorghum produce by various milling procedures, and (3) relate physical attributes of sorghum grain to milling performance. Approach (from AD-416): Optimize milling of sorghum under tightly controlled conditions with different sorghum samples that vary in physical attributes such as hardness and diameter. Different mill streams will be isolated and characterized for their chemical properties and functionality in various food products. No additional transfer of funds has occurred. No new work has been conducted. Project is to be terminated.
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Progress 10/01/11 to 09/30/12
Outputs
Progress Report Objectives (from AD-416): The objectives of this research are: (1) Optimize a milling procedure for sorghum to produce high quality flour, (2) characterize milling fractions of sorghum produce by various milling procedures, and (3) relate physical attributes of sorghum grain to milling performance. Approach (from AD-416): Optimize milling of sorghum under tightly controlled conditions with different sorghum samples that vary in physical attributes such as hardness and diameter. Different mill streams will be isolated and characterized for their chemical properties and functionality in various food products. Research was completed on white, food-grade sorghum samples, which were used to produce flour with varying extraction rates (60%, 80% and 100%). Across all samples, breads produced from flour with the lowest extraction rate had higher specific volumes, better crumb properties and lower crumb firmness. For all flour treatments, the bread characteristics were significantly affected by flour properties, especially particle size, starch damage and fiber levels.
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Progress 10/01/10 to 09/30/11
Outputs
Progress Report Objectives (from AD-416) The objectives of this research are: (1) Optimize a milling procedure for sorghum to produce high quality flour, (2) characterize milling fractions of sorghum produce by various milling procedures, and (3) relate physical attributes of sorghum grain to milling performance. Approach (from AD-416) Optimize milling of sorghum under tightly controlled conditions with different sorghum samples that vary in physical attributes such as hardness and diameter. Different mill streams will be isolated and characterized for their chemical properties and functionality in various food products. Research continued on white, food-grad sorghum was used to produce flour with varying extraction rates (60%, 80%, 100%). Across all samples, breads produced from flour with the lowest extraction rate had higher specific volumes, better crumb properties and lower crumb firmness. For all flour treatments the bread characteristics were significantly affected by flour properties, especially particle size, starch damage and fiber levels. Project progress was monitored via telephone conversations, personnel meetings and email correspondence.
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Progress 10/01/09 to 09/30/10
Outputs
Progress Report Objectives (from AD-416) The objectives of this research are: (1) Optimize a milling procedure for sorghum to produce high quality flour, (2) characterize milling fractions of sorghum produce by various milling procedures, and (3) relate physical attributes of sorghum grain to milling performance. Approach (from AD-416) Optimize milling of sorghum under tightly controlled conditions with different sorghum samples that vary in physical attributes such as hardness and diameter. Different mill streams will be isolated and characterized for their chemical properties and functionality in various food products. White, food-grade sorghum was used to produce flour with varying extraction rates (60%, 80%, 100%). Each flour was then re-milled using a pin-mill at different rates (no pin-milling, low-speed, and high-speed) to create flours that varied in composition and particle size. Each flour was analyzed for composition, total starch content, particle size distribution, damaged starch, and water absorption. Breads were made from flours and were evaluated for differences in specific volume, crumb properties, and crumb firmness. Differences were found among the sorghum flours in terms of fiber and starch levels. The initial extraction rate the flour was milled at affected flour particle size, water absorption, and starch damage levels. Across all samples, breads produced from flour with the lowest extraction rate had higher specific volumes, better crumb properties, and lower crumb firmness. For all flour treatments the bread characteristics were significantly affected by flour properties, especially particle size, starch damage, and fiber levels. ADODR monitoring is performed via phone calls, on-site meetings, and e- mail.
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Progress 10/01/08 to 09/30/09
Outputs
Progress Report Objectives (from AD-416) The objectives of this research are: (1) Optimize a milling procedure for sorghum to produce high quality flour, (2) characterize milling fractions of sorghum produce by various milling procedures, and (3) relate physical attributes of sorghum grain to milling performance. Approach (from AD-416) Optimize milling of sorghum under tightly controlled conditions with different sorghum samples that vary in physical attributes such as hardness and diameter. Different mill streams will be isolated and characterized for their chemical properties and functionality in various food products. Significant Activities that Support Special Target Populations While sorghum has traditionally been used in the United States as animal feed, nearly 40% of the global sorghum crop is used for human consumption (Waniska and Rooney 2000). However, the growers in the U.S. are increasing their interest in producing human food products from sorghum due to the development of the aforementioned white sorghum. It has a neutral flavor and color profile, thus allowing it to be more easily incorporated into new food products. Sorghum has potential for use in foods, especially in gluten-free products, whose market is projected to grow to $1.3 billion by 2010 from its $700 million value in 2006. Dry milling of grain sorghum is a small, but expanding segment of the milling industry. Limited publications exist on sorghum milling techniques, and processes developed for individual sorghum milling operations remain proprietary. However, as research regarding sorghum utilization continues to expand, milling techniques will be developed that take advantage of the unique characteristics of the sorghum kernel. The objective of any flour milling operation is twofold: the first is to reduce the kernel into finer particles; the second is to achieve an efficient separation of the kernel entities. More specifically, it is desirable to produce the cleanest possible separation of endosperm, germ, and bran, while recovering a maximum yield of endosperm. Depending on the objective, either clean endosperm grits or flour are the desired end- products. For flour production�the focus of this review�there are two general approaches to milling. The first involves the removal of the germ and the kernel�s outer layers (including pericarp, seed coat, aleurone, and nucellus�referred to as �bran�), collectively called �degermination.� This step is followed by subsequent reduction of the remaining endosperm. This method is utilized in maize milling. Alternatively, the kernel can first be broken open, allowing the endosperm to be scraped from the bran layer. This method is primarily utilized for wheat and rye milling. With either method, the endosperm fraction should have as little bran and germ contamination as possible, as these products discolor the flour and affect the shelf-life of the product. Additionally, for both methods, a product composed of overlapping kernel fractions is obtained, designated as �shorts� or �fines.� Included in this fraction are portions of all milling streams, which due to composition, color, or most importantly, particle size, cannot be combined into the flour or bran fractions. To do so would sacrifice product quality. The report herein is focused on the processing and utilization of sorghum and sorghum products in food applications not yet prevalent in the North American market. These areas include sorghum flour production, treatment, and batter bread and gluten free beer. Activities of this project are monitored by frequent personal meetings, emails and phone calls, as well as through shared graduate students between the ADODR and PI.
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