date:Sep 21, 2012
flour, for instance, provides a bland flavor, which can be useful for reproducing the flavor of white wheat flour without any unfamiliar or distinctive tastes. Meanwhile, whole grain white sorghum flour can be used to produce a gluten-free product that also has the nutritional benefits associated with whole grains.
New data
The Kansas-based researchers aimed to determine the most important aspects of sorghum grain for consumers in order to be able to emphasize these concepts when promoting sor