The effect of decreasing sorghum amylose content on steam-flaking production characteristics

Authors

J.R. Froetschner
Joe D. Hancock
Keith C. Behnke
Leland J. McKinney

Keywords

Cattlemen's Day, 1999; Kansas Agricultural Experiment Station contribution; no. 99-339-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 831; Beef; Waxy sorghum; Steam flaking

Abstract

This experiment demonstrated no advantage in using a waxy sorghum over a conventional sorghum for steam flaking. Even though the waxy variety had a slight increase in in-vitro gas production after flaking, the benefit was outweighed by the significant increase in energy requirement and significant decrease in production rate during processing.

Recommended Citation

Froetschner, J.R.; Hancock, Joe D.; Behnke, Keith C.; and McKinney, Leland J. (1999) "The effect of decreasing sorghum amylose content on steam-flaking production characteristics," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1. https://doi.org/10.4148/2378-5977.1853