1Dept. of Genetics and Plant Breeding, College of Agriculture, GBPUA&T, Pantangar-263145
Deptt. of Molecular Biology and Genetic Engg., College of Basic Sciences and Humanities, GBPUA&T, Pantnagar-263145
Online published on 10 February, 2014.
Extensigraphic properties of dough of six sorghum varieties and one wheat variety PBW 343 were studied using micro-extensigraph. Resistance to extension i. e. dough strength was significantly different among all the varieties and it was found to be highest in variety M 35-1 (13.07 g) which itself is much lower than wheat (24.49 g) and lowest in variety E 36-1 (8.2 g). Extensibility (dough elasticity) also differed significantly in the 6 varieties and it was highest 4.77 mm in variety R-16 as compared to 12.42 mm of wheat. The effect of salt addition on Extensigraphic properties of all the dough were tested further. Salt addition at 2% concentration negatively affected all the extensigraphic properties i.e. resistance to extension and extensibility among all sorghum varieties except E 36-1 which is an Ethiopian variety, in which salt addition slightly increased the resistance to extension and extensibility.
Sorghum, dough rheology, extensibility, micro-Extensigraph, salt
