Textural Properties of Sorghum DoughVSubramanianauthorRJambunathanauthorNSambasiva RaoauthorTextural properties of dough prepared from the flours of eight sorghum cultivars were evaluated subjectively and also measured using a back-extrusion cell in an Instron 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 discussedSorghum1983Article