%0 Journal Article %T Some Sorghum Milling Techniques versus Flour Quality %J Egyptian Academic Journal of Biological Sciences. C, Physiology and Molecular Biology %I Egyptian Society of Biological Sciences %Z 2090-0767 %A K, Abdelrahim S. M. %A A., Mudawi H. %D 2014 %\ 12/01/2014 %V 6 %N 2 %P 115-124 %! Some Sorghum Milling Techniques versus Flour Quality %K Tabat %K Sorghum Milling- techniques flour quality %R 10.21608/eajbsc.2014.16038 %X Tabata Sudanese sorghum cultivar was collected from local Khartoum market season 2009; three sampleswere cleaned and prepared for milling. A commercial decorticator was used todecorticate 10% from Sample A and 5% from Sample B, Sample C was whole grain.The three samples were milled on commercial stone mill and a laboratory discmill. The mills were set to produce the finest and coarsest possible flours.Milled stocks were analyzed to examine some milling quality parameters:moisture and protein losses, color, ash content andgranularity. Fine sorghum semolina was evaluated as wheat flour improveringredient carrier. When sorghum and wheat fine semolina were compared as wheatflour improver carrier no significant differences were observed on farinographresults.  It can be concluded that withsuitable mill adjustment and suitable sifting media stone and disc mills canproduce wide range of sorghum products: flour fine semolina and coarse semolinafor diverse uses, when a decorticated or partially decorticated sorghum isused. %U https://eajbsc.journals.ekb.eg/article_16038_7894ce496b8ab2a7cc60e0cec54796d0.pdf