Keywords
Cattlemen's Day, 1973; Report of progress (Kansas State University. Agricultural Experiment Station); 568; Beef; Gelatinization; Sorghum grain; Steam flaking
Abstract
Gelatinization was measured in flaked sorghum grain that weighed 16.5 to 47 lbs. a bushel. Samples were steamed from 20 to 50 minutes, and varied in moisture content from 16.9 to 20.9% as they entered the chamber. Gelatinization was measured by an enzymatic gas production technique and compare with an extruded sample assumed to be 100% gelatinized. Each 1 lb. a bushel decrease in weight between 16.5 and 38 lbs. increased gelatinization 3.65 percent. Each 10 min. increase in steaming time increased gelatinization only 1.5%. Changes in grain moisture between 16.9 and 20.9% only slightly influenced gelatinization percentage. Between 20 and 28 lbs./bu., each pound decrease in bushel weight decreased the capacity of the 18" x 24" Ross roller mill 9 lbs. per minute.
First page
41
Last page
45
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Recommended Citation
Roth, G.M.; Brent, B.E.; and Schalles, R.R.
(1973)
"Steam flaking conditions and gelatinization in sorghum grain,"
Kansas Agricultural Experiment Station Research Reports:
Vol. 0:
Iss.
1.
https://doi.org/10.4148/2378-5977.2801
