Producing quality sorghum flour on wheat milling equipment
1969
Anderson, R.A.
Since sorghum is grown in wheat producing areas of the USA, a study was made of the possibility of producing satisfactory sorghum flour on wheat milling equipment. Experimental milling of grain sorghum (commercial No. 2 yellow milo, yellow milo hybrid TE-77, white sorghum hybrid Funk G-766) was carried out on a Buhler Automatic Laboratory Mill. The sorghum was tempered to the desired moisture level (in the range 16.5 to 20.5%). During processing it was necessary to remill the shorts to obtain sufficient flour for 70% extraction rate. Shorts remaining after remilling were milled in a pin mill and added to the final flour. The various milled samples were analysed for moisture, protein, crude fat, ash and crude fibre. Results are tabulated and discussed. For No. 2 yellow milo, the extraction limit is ~70% in order to obtain 1% fat or less in the flour. The procedure of Freeman and Watson [FSTA (1969) 1 8M512] was used for peeling hybrid TE-77. The fat and ash contents of peeled and unpeeled grain were similar, but peeled grain contained less fibre (0.9% against 1.7%). The recovery of low-fat, low-ash flour when milling peeled grain was 10% more than that obtained when milling whole grain. Contents of moisture, fat and ash, colour, and flavour and odour scores of both commercial and lab.-prepared flours were compared. Fat and ash contents were approximately the same in all samples, and flavour and odour scores indicated no extreme differences between samples. White sorghum hybrid flour had the least colour, the other samples had a slight pink colour. Uses of sorghum flour are briefly discussed.
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