%A V Subramanian
%A R Jambunathan
%A N Sambasiva Rao
%V 48
%L icrisat5677
%J Journal of Food Science
%N 6
%P 1650-1653
%D 1983
%T Textural Properties of Sorghum Dough
%X 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 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 discussed