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Pearl millet. 2. Partial characterization of starch and use of millet flour in breadmaking



Pearl millet. 2. Partial characterization of starch and use of millet flour in breadmaking



Cereal Chemistry 53(5): 718-724



Starch from pearl millet (Pennisetum americanum) grain had a diam. of 8-12 mu m, which was rather smaller than that of sorghum or maize grain, and contained 17% amylose compared with 23% in sorghum starch. Amylograms of pearl millet flour gave low peak viscosities compared to sorghum flour, indicating an active alpha -amylase system.

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