Article Title
The effect of decreasing sorghum amylose content on steam-flaking production characteristics
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.
First page
120
Last page
121
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
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
